This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Pithla – a simple, tasty, and versatile dish prepared quickly and easily, making it a perfect choice for weeknight dinners. It is a thick, spicy, and tangy curry made with gram flour (besan) and a few basic spices. Typically, served with rice or Indian bread (roti or bhakri). This recipe is vegan and gluten-free.

Pithla Recipe

Maharashtrian Pithla

Pithla is a traditional dish from the western Indian state of Maharashtra and is a popular vegetarian dish.

Pithla, is made with gram flour (besan), onions, garlic, green chili, and a few basic spices. It is a thick, spicy, and tangy curry typically served with rice or Indian bread (roti or bhakri). I like to serve it with Palak paratha and Jeera Aloo for a complete meal.

To make pithla, mix besan with water to form a smooth batter. Then cook this batter over medium heat with spices like cumin, mustard seeds, turmeric, and asafoetida, as well as vegetables such as onions, garlic, and green chili peppers. Cook over medium to low heat until the mixture thickens and starts to leave the sides of the pan. Finish it off with some freshly squeezed lemon juice, cilantro, and a dollop of ghee or oil.

The consistency of the dish can range from a thin soup-like consistency to a thick, stew-like consistency.

Why you’ll love Pithla:

Flavorful: Pithla is a delicious and flavorful dish, made with a combination of spices and seasonings that add depth and complexity to the dish.

Versatile: serve it as a main course or a side dish, paired with a variety of Indian bread or rice.

Nutritious: made with high in protein and fiber, gram flour, a good source of nutrition. The addition of vegetables also adds additional nutrients to the dish.

Comforting: Pithla has a comforting and satisfying texture that is perfect for a hearty and filling meal.

Customizable: easily customizable to suit your taste preferences, making it a versatile dish.

Pithla Recipe

Ingredients for Pithla:

Gram Flour – Also known as besan. Gram flour is high in protein and fiber, making it a nutrient-rich dish.

Veggies – Onion, garlic, and green chili. Finely chopped onion, garlic, and green chili add authentic flavor and spice to Pithla

Spices – Mustard seeds, cumin seeds, asafetida, and turmeric powder.

How to make Pithla?

In a mixing bowl, whisk together the gram flour, turmeric powder, and water until smooth.

Heat oil or ghee in a pan over medium heat. Add the cumin seeds, mustard seeds, and asafoetida and allow them to crackle for about 30 seconds.

Add the chopped onions, garlic, and green chili peppers and cook until the onions are soft and translucent about 5 minutes.

Pour the gram flour batter into the pan and stir well to combine. Cook the gram flour batter over low to medium heat and stir constantly to prevent lumps from forming.

Cook for about 5 minutes, stirring constantly until the mixture thickens and starts to pull away from the sides of the pan.

Remove from heat and stir in the lemon juice. (optional) Drizzle some mustard oil and achar masala.

Serve the Pithla hot, garnished with fresh cilantro. Enjoy with rice or Indian bread.

Note: You can adjust the spiciness of the dish to your taste by adding more or less green chili peppers. You can also add different vegetables such as spinach, carrots, or potatoes to make it a more complete meal.

Serving suggestions for Pithla:

Rice: serve it with steamed white rice or flavored rice such as jeera (cumin) rice or lemon rice.

Indian bread: serve with Indian bread such as roti, naan, or bhakri for a filling and satisfying meal.

Yogurt: A dollop of plain yogurt on the side can help balance the spiciness of the dish and add a cool, creamy texture.

Pickles: serve with Indian pickles such as mango or lemon pickle for a burst of tangy flavor.

Papad: serve roasted or fried papad (thin, crispy Indian crackers) as a crunchy and flavorful accompaniment.

Chutney: A side of mint, tamarind, or coconut chutney can add a fresh and tangy flavor to the dish.

Pithla Recipe

Tips for making the perfect Pithla

Use good quality gram flour for the best results. It should be fine and free of lumps.

The consistency of the Pithla can be adjusted to ones liking. If you prefer a thicker consistency, add less water to the batter. For a thinner consistency, add more water.

To make the Pithla spicier, add more green chili peppers and red chili powder.

Cook the gram flour batter over low to medium heat and stir constantly to prevent lumps from forming.

Lemon juice gives the Pithla a tangy flavor, but you can also use tamarind paste for a different taste.

I like to drizzle some raw mustard oil and sprinkle some achar masala for added flavor. It’s optional, we love the pungent flavor of mustard oil and lip-smacking achar masala. Do give it a try and let me know your thoughts.

Serve the Pithla hot for the best flavor and texture.

You can garnish with fresh cilantro and a drizzle of ghee or oil for added flavor.

You can also add other vegetables such as spinach, carrots, or potatoes to make it a more complete meal.

Pithla stays fresh for 3-4 days in the refrigerator. Reheat it on the stove or in the microwave before serving.

Frequently Asked Questions

What is Pithla?

Pithla is a popular dish from Indian cuisine, made with gram flour (besan) and vegetables. A versatile dish served as a main course or a side dish.

How spicy is Pithla?

The spiciness can vary based on the amount of green chili peppers and red chili powder used in the recipe. You can adjust the spiciness to your liking.

What can I serve with Pithla?

Typically served with rice or Indian bread such as roti or naan.

Can you make Pithla vegan?

To make pithla vegan, use oil instead of ghee and vegan asafoetida.

Can I make Pithla gluten-free?

It is naturally gluten-free since it is made with gluten-free gram flour.

How long can you store Pithla in the refrigerator?

You can store it in the refrigerator for up to 3-4 days. Reheat it on the stove or in the microwave before serving.

Can you freeze Pithla?

You can freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Pithla Recipe

TRIED THIS RECIPE?

Hope you enjoy this Maharashtrian Pithla!! If you give this recipe a try, please rate the recipe by clicking the stars on the recipe card. Leave a comment and share your experience. Thank you

You can also follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

Maharashtrian Pithla Recipe