Pithala Bhakari | How to make Pithala Bhakari

By Sonia Shringarpure  |  5th Jul 2016  |  
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  • Pithala Bhakari, How to make Pithala Bhakari
Pithala Bhakariby Sonia Shringarpure
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About Pithala Bhakari Recipe

This is one recipe that my mom makes after a heavy non veg day. Pithala is best eaten with bhakari (fire roasted roti) and a smashed whole onion.

Pithala Bhakari is a popular aromatic and delicious dish. You can try making this amazing Pithala Bhakari in your kitchen. This recipe requires 20 minutes for preparation and 90 minutes to cook. The Pithala Bhakari by Sonia Shringarpure has detailed steps with pictures so you can easily learn how to cook Pithala Bhakari at home without any difficulty. Pithala Bhakari is enjoyed by everyone and can be served on special occasions. The flavours of the Pithala Bhakari would satiate your taste buds. You must try making Pithala Bhakari this weekend. Share your Pithala Bhakari cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sonia Shringarpure for inputs. In case you have any queries for Pithala Bhakari you can comment on the recipe page to connect with the Sonia Shringarpure. You can also rate the Pithala Bhakari and give feedback.

Pithala Bhakari

Ingredients to make Pithala Bhakari

  • 1/2 to 3/4 cup gram flour (Besan)
  • 1 finely minced onion
  • 3-4 finely minced garlic cloves
  • 8-10 curry leaves
  • 1 tsp mustard seeds
  • hing (asafoedita) as per need
  • 1 tsp turmeric powder
  • 3-4 green chilies chopped
  • Handful of raw peanuts
  • 4-5 garlic cloves with skin smashed
  • Handful of chopped coriander leaves
  • salt to taste
  • water
  • For Tandalachi Bhakari (roasted rice roti)--
  • 1-1/2 cup rice flour
  • 1-1/2 cup water
  • salt - 1/4 Tsp or to taste
  • oil - 2 tsp
  • Ghee (clarified butter) to apply over bhakari

How to make Pithala Bhakari

  1. In a bowl, mix Besan with turmeric powder, salt and dash of hing and make thin batter with water. Whisk to remove lumps.
  2. Heat oil in Kadhai/pot. Add mustard seeds. As soon as they splutter, add hing, green chilies and curry leaves.
  3. Add onion and minced garlic. Stir fry till onions change color and are lightly colored. Add batter and keep stirring till it starts thickening. Add water as per required consistency ( batter is usually on thinner side).
  4. Adjust salt. Cover and cook till Besan gets a glaze or the raw flavor of Besan disappears (about 15-20 minutes) on low heat. Add water if it turns too thick.
  5. In another pan, heat little oil. Fry peanuts and remove to a plate. In the same pan, add the smashed garlic and let them caramelize till darker brown.
  6. Add this tempering to the Pithala before serving. Garnish with peanuts and coriander leaves. Serve hot with Bhakari (fire roasted Roti of jowar/bajra/rice).
  7. To make bhakari (while pithala is cooking)--
  8. In a saucepan, take 1-1/2 cup of water. Add salt and oil and bring it to boil. Switch off stove.
  9. Add rice flour and mix well and put the lid for 10 mins.
  10. After 10 mins, add little water as required and knead a dough. You can add little oil if required.
  11. Divide the dough in 8-10 equal size balls.
  12. Roll each ball in a circle of 7-8 inches like chapati. Make sure there are no cracks. If you see cracks, apply more water and knead the dough again.
  13. Heat Tawa. Carefully place the bhakari on Tawa. Apply water and spread it out evenly. Let it cook for a minute. Once water evaporates, flip it.
  14. Once you see light brown spots appearing, transfer the other side (side facing down) directly onto the fire to roast. Let it rise and then remove from fire. Apply ghee over the bhakari.

My Tip:

Place a parchment/wax paper on kitchen platform. Sprinkle little rice flour on it as well as on the rolling pin so bhakri will not stick to it. Roll the bhakari on the paper for easy lifting.

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