Pithla bhakri is very common in rural maharashtra. This is a tasty n low fat combo.
Bhakri :
Ingredients:
- Ragi flour- 1/4 cup
- Bajra flour- 1/4 cup
- Jowar flour - 1 cup
- Salt - a pinch
- Oil - 2 tsp
- Rice flour for dusting - 1/2 cup
- Water - 2 cups
- Ghee- 2 Tblsp
Procedure:
- Mix all the flours (ragi, jowar n bajra), salt and add 1tsp oil.
- We need warm water to knead the dough for bhakri.
- Start adding warm water to the flour and knead into a smooth dough.
- Add 1 tsp oil and knead again.
- Keep aside for 10 minutes.
- On a ziplock bag, spread rice flour.
- Pinch a ball of dough and place it on the ziplock bag.
- wet your palms with water and pat the dough using your palms. Make circular bhakri by patting on the dough in all directions.
- Note: wet palm makes it easy to pat and spread the dough.
- Heat a tava and flip the bhakri onto the tava from the ziplock bag.
- Spread 1/4 tsp water on the bhakri on tava.
- When the water on the bhakri evaporates, flip the bhakri on the tava.
- Apply ghee and cook from both sides.
- Serve hot with Pitla and Bharla Vanga.
Pithla:
Ingredients:
- Besan Flour - 1 cup
- Water - 2 cups
- Garlic cloves - 4
- Green chillies - 5
- Onion - 1/2
- Coriander leaves chopped - 2 tsp
- Salt - per taste
- Sugar - a pinch
- Oil- 2 tsp
- Mustard seeds- 1/4 tsp
- Asafoetida - a pinch
- Turmeric - a pinch
- Curry leaves - 6
- Lime juice - 1 tsp
Procedure:
- Heat oil in a pan.
- Add mustard seeds, asafoetida, turmeric, curry leaves.
- Then add minced garlic, chopped green chillies.
- Add chopped onion and fry till translucent.
- Add 2 cups water and let it boil.
- Add salt and sugar.
- Now reduce flame and add besan in little amounts, stirring continuously.
- Try to break the lumps as they form.
- Cover and cook until besan is cooked. This takes about 5-7 minutes.
- Check in between and add more water if the contents appear solidified.
- Check taste and adjust salt.
- Add chopped cilantro and lime juice.
- Serve with rice or with Bhakri.
Bharla Vanga/ Bagara Baingan:
Ingredients:
- Brinjals- 4
- Groundnut powder - 1 cup
- Kanda Lasoon masala/ Bharva baingan masala/ Bagara Baingan masala - 2-3 tsps
- Red chilli powder - 1/2 tsp
- Salt - per taste
- Cilantro chopped - 2 tsps
- Oil - 2 Tbsls
- Lime juice
- Curry leaves
- Mustard seeds, asafoetida and turmeric for tempering
Procedure:
- Wash brinjal and slit horizontally and vertically.
- Note: Do not slit the brinjal all the way. We need the whole brinjal and not pieces of it.We just need slits in the brinjal to stuff the masala into it.
- Mix groundnut powder, bagara baingan masala, red chilli powder, salt and coriander leaves.
- Add little oil to the masala and stuff the masala in the brinjals.
- Heat oil in a pan .
- Add mustard seeds, asafoetida, turmeric, curry leaves.
- Then place the stuffed brinjals on the pan.
- Mix the remaining masala- groundnut mixture with water (1/2 cup) and add this water to the pan.
- Cover and cook. Flip the brinjals in between to cook evenly.
- Garnish with chopped coriander leaves and lime juice.
- Serve hot with Bhakri/Chapati.
