Authentic Maharashtrian Kolhapuri Pithla with Warm Jowar Bhakri
A fiery and comforting chickpea flour curry that is a staple of Kolhapuri cuisine. Served piping hot with rustic sorghum flatbreads, it delivers bold spice and earthy flavors.
35min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
In a bowl, mix besan with 1 cup of water to form a smooth, lump-free batter.
2
Heat oil in a deep pan or kadhai, add mustard seeds, cumin seeds, and asafoetida, letting them splutter.
3
Add curry leaves, minced garlic, ginger paste, and chopped onions. Sauté until the onions turn golden brown.
4
Stir in the Kolhapuri chilli powder and turmeric powder, cooking for a few seconds on low heat.
5
Pour in the remaining 2 cups of water, bring to a rolling boil, and season with salt.
6
Lower the heat and slowly pour in the besan batter while whisking continuously to prevent lumps from forming.
7
Cover and simmer on low heat for about 10 to 12 minutes, stirring occasionally, until the raw flour aroma disappears and the curry thickens.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm Jowar Bhakris.
Ingredients
1.5 cups besan (gram flour)
2 finely chopped onions
1 tbsp minced garlic
1 tsp ginger paste
2 tbsp Kolhapuri chilli powder
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida (hing)
10-12 curry leaves
3 tbsp vegetable oil
3 cups water
Salt to taste
Fresh coriander leaves for garnish
4 Jowar Bhakris for serving
*This AI-generated recipe may contain inaccuracies.