Name: Pithala Bhakari recipe by Sonia Shringarpure at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

In a bowl, mix Besan with turmeric powder, salt and dash of hing and make thin batter with water. Whisk to remove lumps.
Heat oil in Kadhai/pot. Add mustard seeds. As soon as they splutter, add hing, green chilies and curry leaves.
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).
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.
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.
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).
To make bhakari (while pithala is cooking)--
In a saucepan, take 1-1/2 cup of water. Add salt and oil and bring it to boil. Switch off stove.
Add rice flour and mix well and put the lid for 10 mins.
After 10 mins, add little water as required and knead a dough. You can add little oil if required.
Divide the dough in 8-10 equal size balls.
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.
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.
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.

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