How To Make Pitla: Tips And Tricks To Follow
Image Credit: Pitla with bhakri by Shreya Goswami

Maharashtra’s pitla, a basic gram flour curry dish, is definitely a comfort dish and the region’s specialty. Pitla, which is mostly made with besan (gram flour) and a variety of fragrant spices, blends flavours that are both energising and comforting. The nutty flavour of gram flour is beautifully matched by the spicy base created by the traditional preparation of this meal, requiring onions, ginger, garlic, and green chillies. Pitla is a common dish in many Maharashtra homes, typically served with steamed rice or bhakri, a rustic flatbread. However, to produce the perfect pitla, much attention is paid to every minor feature of this dish, starting with the choice of spices and ending with the choice of the proper method of cooking.

Choosing Quality Ingredients

Good ingredients are the foundation of a great pitla. Select fine, fresh besan (gram flour) that isn't lumpy or has a decaying odour. The besan should smell fresh and nutty and be a vivid yellow colour. For a true taste, traditional pitla also needs fresh curry leaves, green chillies, and garlic. For optimal effects, use fresh groundnut or sunflower oil; the quality of the oil also matters. The list of necessary ingredients is completed with asafoetida (hing), cumin seeds, turmeric powder, and fresh coriander.

Preparation Of The Spices

To begin, chop your green chillies, ginger, garlic, and onions thinly. This guarantees consistent cooking and efficient flavour release into the food. Add cumin seeds to a pan of heated, but non-smoking, oil or ghee and let them sizzle and unleash their pungent essence. Add the chopped onions and sauté until they are transparent and starting to caramelise after the cumin seeds have turned golden brown. This is an important step since the caramelised onions' sweetness balances the spices in the dish. Add the ginger, garlic, and green chillies and simmer until aromatic.

Cooking The Besan

Consider dry roasting the gram flour in a different pan for a few minutes till it becomes fragrant and slightly golden before adding it to the pan. Add the besan to the onion and spice combination gradually after it has been roasted. Stirring constantly is crucial to avoiding lump formation. The gram flour absorbs flavours better when combined with the spices, resulting in a richer, more wholesome curry. To get the consistency you want, gradually add water once the besan has been thoroughly combined. The mixture will begin to thicken as you whisk; feel free to add a bit more water if it gets too thick. The flavours will blend nicely if you cover the pan and let it simmer for ten to fifteen minutes.

It's time for seasoning and presentation of the pitla once it has simmered to the proper thickness. Taste the food carefully and adjust the amount of salt and spice as necessary. A tablespoon of lemon juice or addition of freshly chopped coriander will improve the flavour of the curry.

Tempering

Tadka, or tempering, is essential to creating rich, delicate flavours in pitla. Heat the oil until it's hot enough without smoking. Curry leaves, sliced garlic, green chillies, and cumin seeds should all be added and allowed to sputter. Each component should have adequate time to release its flavours into the oil, so the order and timing of ingredient additions are crucial. Finally, right before mixing with the besan mixture, add the asafoetida. The distinctive flavour that makes pitla so unique is produced by the delicate layering of flavours.

Garnish And Serve

Pitla tastes finest when it's hot and fresh, and it's best savoured with loved ones. To highlight this colourful curry, serve pitla on a traditional thali or in a broad, shallow bowl. To balance the spicy flavour, serve it with bhakri or chapatis and a refreshing side of yoghurt. A wonderful and fulfilling lunch that honours the spirit of Maharashtrian cuisine will be produced by the blending of flavours and textures.

Useful Tips:

  • To improve the flavour and texture, use quality besan. 
  • To suit your tastes, adjust the amount of spice.
  • The pitla gains a rich, creamy flavour from the inclusion of coconut.
  • The consistency of the pitla should be creamy and thick.
  • Serve heated over rice, bhakri, or thepla.

The above tips may help you perfect your pitla and include it consistently on your dinner table. Savour the delicious flavours of Maharashtra in the comfort of your own home as you celebrate the warmth of this traditional dish!