Maharashtrian Pitla Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and saut��� until golden brown.
• STEP 3.In a bowl, mix besan with water to form a smooth paste.
• STEP 4.Add the besan mixture to the pan and cook on low heat, stirring continuously.
• STEP 5.Add turmeric powder, red chili powder, and salt to taste.
• STEP 6.Continue cooking until the mixture thickens and the raw taste of besan disappears.
• STEP 7.Garnish with fresh coriander leaves and serve hot with bhakri or rice.

Storage and Serving

• Maharashtrian Pitla is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving.