bohra cuisine

Pitla is a spicy gram flour curry from the Maharashtrian cuisine in India. It is served with rustic traditional breads like jowar roti or bajra roti and spicy chutney for a complete meal. Cooked mainly with onions and gram flour, it is also popularly known as Kanda Besan.

Maharashtrian Pitla Recipe | Kanda Besan

tbsp oil

cumin seeds

ginger

garlic

green chilli

onion

coriander leaves

Salt (to taste)

turmeric powder

tsp red chilli powder

coriander powder

cumin powder

flour

water

Grind ginger, garlic, and green chilli together to a paste.

Heat oil in a deep kadhai/ wok on medium heat.

Add cumin seeds and the ginger-garlic-chilli paste. Sauté for a minute.

Add onions, half of coriander leaves and all the ground spices. Mix well and cook for about 2 minutes till the onions start to soften.

Add gram flour (or chickpeas flour) and mix well. Cook with continuous stirring for about 2-3 minutes till the gram flour and the onion and spice base is mixed properly.

Add 2 cups water and continuously mix till there are no lumps. Cook for 5 minutes till the gram flour curry thickens.

Add the remains 2 cups water, mix well until smooth and cook covered for another 10 minutes on low heat or until the desired consistency is reached.*

Mix in the remaining fresh coriander and serve hot with jowar roti or bajra roti.

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Maharashtrian Pitla Recipe | Kanda ...

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