Pitla - Spiced Chickpea Flour Curry

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 2 cups (470ml) water 2 cups (470ml) water
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1 tablespoon ghee 1 tablespoon ghee
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 green chili, finely chopped 1 green chili, finely chopped
• 5-6 curry leaves 5-6 curry leaves
• Salt to taste Salt to taste
• 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

1. 1.
   In a bowl, whisk together the chickpea flour and water until smooth. Set aside.
2. 2.
   Heat ghee in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
3. 3.
   Add chopped onions, minced garlic, and green chili to the pan. Sauté until the onions turn golden brown.
4. 4.
   Add turmeric powder and curry leaves to the pan. Stir for a minute.
5. 5.
   Slowly pour the chickpea flour mixture into the pan, stirring continuously to avoid lumps.
6. 6.
   Cook the mixture on low heat for about 10-15 minutes, stirring occasionally, until it thickens to a smooth consistency.
7. 7.
   Stir in the yogurt and season with salt. Cook for an additional 2-3 minutes.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 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.