Maharashtrian Pitla with Chawal Bhakri, popular Maharashtrians dish.
Preparation Time: 10 minutes. Cooking Time: 20 minutes. Serves 3. For the pitla 1 cup besan (Bengal gram flour) 2 tbsp oil 1 tbsp crushed garlic (lehsun) ½ tsp cumin seeds (jeera) 4 curry leaves (kadi patta) 1 tbsp roughly chopped green chillies ½ cup finely chopped onions ¼ tsp turmeric powder (haldi) 2 tbsp finely chopped coriander (dhania) Salt to taste For the chawal bhakri 1 cup rice flour (chawal ka aata) Salt to taste Rice flour (chawal ka atta) for rolling For the pitla 1. Combine the besan and 2 cups of water in a deep bowl and whisk well. Keep aside. 2. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds. 3. Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds. 4. Add the green chillies and onions and sauté on a medium flame for 1 minute. 5. Add the besan-water mixture, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve immediately. For the chawal bhakri 1. Heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil. 2. Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes. 3. Knead the dough well. Divide the dough into 5 equal portions. 4. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling 5. Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides are cooked. 6. Repeat steps 4 and 5 to make 4 more bhakris. Serve immediately with red chilli thecha.