Pithla is a simple rustic curry made with besan (gram flour) in rural Maharashtra. You can make Pithla is many ways; plain with just besan, or add vegetables such as onions or drumsticks (Shevgyachya Shenganche Pithla | Drumstick Pithla). This time I made it with fresh fenugreek leaves and the result was a spicy, slightly bitter Methiche Pithle (Methi Pithla).
Pithla is very quick and easy to make and tastes absolutely great when eaten hot with Bajrichi Bhakri or Jwarichi Bhakri. You can also savour it with rotis or phulkas.
My memories of some of the best Pithla are always at the end of a hike to one of the many famed forts in Maharashtra. We used to trek in monsoons or in winter, and so welcomed the hot Chaha (Chai/Tea) and Bhakri-Pithla that awaited us at the end of the trek.
Both Bhakri and Pithla can be cooked within 15-20 minutes and so the villagers will always make it fresh for the multitudes of trekkers or picnickers who travel to the forts. The smoky flavour of the Zunka-Bhakar-Pithla cooked on a wood fire cannot be quite replicated on a gas stove, but you can still make a delicious version at home and enjoy!
How to Make Methiche Pithle | Methi Pithla
Methi Pithla | Methiche Pithle
- 3/4 Packed Cup Fresh Methi Leaves, Fenugreek Leaves
- 3/4 Cup Besan, Gram Flour
- 1 tsp Finely Chopped Garlic
- 2-3 Slit Green Chillies
- 1/4 tsp Turmeric
- 1 tsp Jeera, Cumin Seeds
- 1 tsp Rai, Mustard Seeds
- 1 Large Pinch Hing, Asafoetida
- 1 tbsp Oil
- 1.25 Cup Water
- To Taste Salt
- Dry roast the besan till it just starts to change colour.
- Set aside to cool.
- Add the turmeric to the besan and mix well.
- Sieve together the besan to ensure there are no lumps.
- Place the besan in a large vessel.
- Gradually, add 1 cup of water while mixing continuously to avoid lumps.
- Ensure you have a smooth batter.
- Set aside.
- Over medium flame, heat the oil in a kadai or a heavy-bottomed vessel.
- Add the garlic and fry till it just starts to change colour.
- Add the mustard seeds and let them splutter.
- Add the cumin seeds and stir-fry for a few seconds.
- Add the green chillies and asafoetida, and stir-fry for a few seconds.
- Add the methi leaves and stir-fry for a few seconds.
- Add about 1/4 cup water and cook covered so that the methid leaves are cooked well.
- Turn down the heat to low.
- Mix the besan batter.
- Slowly add the besan batter to the cooked methi leaves. Stir constantly.
- Add salt and mix well.https://aahaaramonline.com/wp-admin/admin.php?page=sumome
- Turn the heat up to medium and cook the mix till the Methi Pithla becomes thick and glossy.
- Turn off the heat and serve immediately with roti or Bhakri.
- Methi Pithla is best eaten hot.
- If the Pithla goes cold, it will solidify. Just add some warm water and mix well. Heat the Pithla for 2-3 minutes.