Wednesday, November 19, 2014



Pithale is an authentic food preparation from state of Maharashtra, India. It is a staple of many in the state. It is very delicious and can be eaten with bhakari. 

We usually get to eat this preparation in an authentic form in any small village in Maharashtra. It can be thick or thin form. Today we will see how to make semi-thick pithale. 


  1. Besan (Chickpea flour): 1 Cup
  2. Kanda (Onion): 1 medium (chopped)
  3. Lasun (Garlic): 4-5 cloves
  4. Oil: 3 TBsp (For tempering)
  5. Lal Mirchi (Whole, dry Red Chilies): 2-3 (adjust according to taste)
  6. Fresh hiravi Mirchi (Fresh Green Chilies): 1-2 (adjust according to taste)
  7. Kadhi patta (Curry leaves): 5-6
  8. Mohari (Mustard seeds): 1 Tsp
  9. Hing (Asafoetida): ½ Tsp
  10. Haldi (Turmeric powder): 1 Tsp
  11. Dhana-jeera powder (Coriander-cumin powder)
  12. Jeera (Cumin): 2-3 TBsp
  13. Suke khobare (Grated Dry coconut): ½ Cup
  14. Danyache kut (crushed peanuts): 1Tbsp (optional)
  15. Water: 2-3 Cups (take more water later according to your desired consistency of pithale)
  16. Fresh Kothimbir/ Dhaniya (Coriander): ¼ Cup (Finely chopped)
  17. Salt: To taste


Take a bowl, add besan, dhana-jeera powder, danyache kut (crushed peanuts), salt, and water to make a thin paste. Keep it aside. Now take jeera, grated dry coconut, green chilies in a mixie bowl and grind it coarsely. Do not add water to this mixture. Roast this mixture on a dry pan and keep it aside.

Take (preferably) a cast iron pan and if you do not have a cast iron pan simply take any wok or kadhai and add oil to it. Put it on high heat. Once the oil is really hot add mohari, let it splutter nicely. Put hing, haldi, kadhi patta & red chilies to the tempering. Now add Lasun (garlic) first and then kanda (onion) to this tempering. Fry till kanda is translucent and lasun is brown in color. Now add grated coconut mixture to the wok, stir it for 2-3 minutes. At this time put the heat down to medium, we don’t want to burn the tempering while adding the besan-mixture to the wok.

Stir besan mixture once again before putting it to the hot wok. Now pour besan mixture to the wok slowly with one hand while stirring the mixture with another hand continuously. There should not be any lumps of the besan mixture. Put little extra water at this time if you see any lumps or if you feel the mixture is too thick. However, just keep one thing in mind while adding the water, that you need to stir the mixture continuously otherwise this will be lumpy pithale and it will not cook through. If you are happy with the consistency, put a lid on the wok. Let it cook for about 6-7min, stirring in between. Drain the water or moisture on the lid to this pithale mixture every-time you open the lid to stir, this will keep the pithale moist & will not be dry in the end.

Just taste it for salt and to check if the besan is cooked through. Now add kothimbir. 

Serve hot with Bhakari/ Roti or Rice. Serve dry garlic chutney & freshly cut onion as a side.
Don’t forget to enjoy this spicy but yummy dish. Happy Cooking!!!! J

Please leave your comments and suggestions about this recipe. We welcome your feedback J 

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