Recipe
Pitla - Spiced Chickpea Flour Curry
Savory Delight: Aromatic Spiced Chickpea Flour Curry
4.5 out of 5
Pitla is a traditional Indian dish that hails from the state of Maharashtra. This flavorful curry is made with chickpea flour, spices, and tempered with aromatic tadka. It is a popular comfort food in the region and is often enjoyed with bhakri (sorghum flatbread) or rice.
Metadata
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if ghee is substituted with oil), Gluten-free, Dairy-free (if yogurt is omitted or substituted with non-dairy yogurt), Nut-free
Allergens
Dairy (if not using dairy-free substitutes)
Not suitable for
Paleo, Keto, Low-carb, High-protein, High-fat
Ingredients
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1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
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2 cups (470ml) water 2 cups (470ml) water
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1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
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1 tablespoon ghee 1 tablespoon ghee
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1 teaspoon mustard seeds 1 teaspoon mustard seeds
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1 onion, finely chopped 1 onion, finely chopped
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2 garlic cloves, minced 2 garlic cloves, minced
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1 green chili, finely chopped 1 green chili, finely chopped
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5-6 curry leaves 5-6 curry leaves
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Salt to taste Salt to taste
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 6g, 2g
- Carbohydrates (total, sugars): 24g, 6g
- Protein: 8g
- Fiber: 4g
- Salt: 1g
Preparation
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1.In a bowl, whisk together the chickpea flour and water until smooth. Set aside.
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2.Heat ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
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3.Add chopped onions, minced garlic, and green chili to the pan. Sauté until the onions turn golden brown.
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4.Add turmeric powder and curry leaves to the pan. Stir for a minute.
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5.Slowly pour the chickpea flour mixture into the pan, stirring continuously to avoid lumps.
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6.Cook the mixture on low heat for about 10-15 minutes, stirring occasionally, until it thickens to a smooth consistency.
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7.Stir in the yogurt and season with salt. Cook for an additional 2-3 minutes.
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8.Remove from heat and garnish with fresh cilantro.
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9.Serve hot with bhakri or rice.
Treat your ingredients with care...
- Chickpea flour — Ensure that the chickpea flour is smooth and free of lumps before adding it to the mixture. Sifting the flour before whisking it with water can help achieve a smoother consistency.
- Ghee — Ghee adds a rich flavor to the dish. If you prefer a vegan version, you can substitute ghee with any neutral oil like vegetable or coconut oil.
Tips & Tricks
- To enhance the flavor, you can add a pinch of asafoetida (hing) while tempering the spices.
- Adjust the consistency of the curry by adding more water if desired.
- For a spicier version, increase the quantity of green chilies or add red chili powder.
- Serve Pitla with a dollop of ghee on top for an extra richness.
- Leftover Pitla can be refrigerated and reheated. Add a little water while reheating to adjust the consistency.
Serving advice
Serve Pitla hot with freshly made bhakri (sorghum flatbread) or steamed rice. It pairs well with a side of pickle or yogurt.
Presentation advice
Garnish the Pitla with a sprinkle of red chili powder and a few curry leaves to add a pop of color. Serve it in a traditional Indian thali (plate) for an authentic touch.
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