MAHARASHTRIAN PITLA / PITHLA / BOMBAY CHUTNEY

Pitla also nicknamed as Bombay chutney is a gram flour preparation with spices and tempering. It is traditionally served with bhakri, a  roti made from Jowar or Bajra flour.

Ingredients:
Besan / gram flour ... 2 heaped tbsps
Onion ......... 1 small (finely chopped)
Mustard seeds ...... 1 tsp
Cumin seeds .... 1 tsp
Urad dal ............. 1 tsp
Dry red chillies .... 1-2
Turmeric powder .. 1/4 tsp
Green chillies ...... 1-2 (chopped finely)
Ginger ............ 1 tsp (grated)
Coriander leaves .... 2 tbsps
Curry leaves ..... few
Sour curds ..... 2 tbsps
Water ......... 1 glass or little more.
Salt .... to taste
Oil .... 3-4 tbsps

Method:

1. Heat the oil in a pan and add the mustard seeds, urad dal, dry red chillies and curry leaves.

2. When they crackle, add the ginger and green chillies. Tip in the finely chopped onion and saute until translucent.

3. Add the chickpea flour and turmeric powder. Saute until roasted lightly and you get a nice aroma.

4. Now lower the flame and add the curds and water. Stir immediately to avoid lumps.

5. Add coriander leaves, salt and simmer to cook. It takes about 10 minutes on low flame and keep stirring it from time to time.

6. Keep the consistency a little thinner as it thickens while cooking and further on cooling. Keeping this in mind add water accordingly.
After you remove from the gas when it is done you must keep stirring it from time to time to avoid it from becoming a thick lump.

Posted in: Indian Cook