Pithla bhakri is a simple yet flavorful dish that hails from the state of Maharashtra in India. It is a staple food of rural villages and is often enjoyed as a complete meal. Together, pithla and bhakri create a harmonious blend of flavours that is sure to tantalise your taste buds.
The cuisine of rural Maharashtra is known for its simple yet flavourful dishes that are made using locally grown ingredients. From the zesty flavours of Kokan to the earthy flavours of Vidarbha, each region has its unique style of cooking. The use of millets, lentils and vegetables in their traditional dishes makes the cuisine of rural Maharashtra a healthy and wholesome choice.
The origins of pithla bhakri can be traced back to the rural parts of Maharashtra where farmers and labourers needed a nutritious meal that would sustain them throughout the day. With limited resources and ingredients, they came up with this simple yet delicious recipe that has stood the test of time. Over the years, the recipe has been passed down through generations and is now a part of the cultural heritage of the state.
The dish has a number of nutritional benefits owing to the ingredients used. Chickpea flour, the main component of the pithla, is a rich source of protein and dietary fibre. It also contains essential vitamins and minerals such as folate, iron, and magnesium. Millet flour, used to make the bhakri, is gluten-free and is a rich source of antioxidants, fibre, and B-complex vitamins. Together, these ingredients make for a wholesome and nutritious meal that is not only delicious but also good for your health.
When served together, pithla and bhakri make for a complete meal that is both filling and satisfying. The thick and creamy pithla pairs perfectly with the crisp and slightly chewy bhakri. A dollop of ghee on top adds to the flavour and richness of the dish. This humble yet delicious meal is a testament to the ingenuity and resourcefulness of the people of Maharashtra. It’s also usually accompanied by zunka – a dry vegetable dish – or thecha a fiery pounded chutney of green chillies, coriander, garlic and spices.
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