How to make Pittla -

A seasoned and tempered gram flour based dish

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram Flour, Ghee (घी)

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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For more recipes related to Pittla checkout Besanwali Bhindi, Zunka Bhakar, Kanda Peet Perun, Besan Ke Nimboo . You can also find more Main Course Vegetarian recipes like Tandoori Gobhi Musallam Kung Pao Vegetables Ratatouille-SK Khazana Baked Potato-SK Khazana

Pittla

Pittla Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pittla Recipe

  • Gram Flour 1 1/3 cups

  • Ghee

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Green chillies finely chopped 3

  • Asafoetida a pinch

  • Coriander powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Coconut scraped (optional) 1/4 cup

  • Fresh coriander leaves finely chopped a few sprigs

Method

Step 1

Sieve besan and add two cups of water to make a smooth batter. Keep aside. Heat ghee in a kadai, add mustard seeds, green chillies and asafoetida. Cook for a minute. Add besan batter, coriander powder, turmeric powder, cumin powder, red chilli powder and salt.

Step 2

Cook, stirring continuously, so that it does not stick or burn. When besan is cooked and the mixture is of coating consistency, remove from heat. Check seasoning and serve hot garnished with roasted, scraped coconut and chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.