Pithale-Bhakree

Pithale is the authentic Maharashtrian dish which is regularly prepared in rural areas. It's best tasted when eaten hot and fresh with bhakree or steamed rice. Recently we went to Raigad fort by rope way and enjoyed this dish.

Ingredients
1 cup chickpea flour
1 tsp cumin seeds (crushed)
salt to taste
2-3 kokum(optional)

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 cup finely chopped onion
2 green chilies(chopped)
3-4 garlic cloves (crushed)
1/2  tsp turmeric powder

Garnishing
chopped coriander leaves

Method

• Heat oil in a kadhai. Add tempering ingredients one by one. Saute onion till it becomes soft.
• Add 2-3 cups of water. Add salt and crushed cumin seeds. Bring it to boil.
• Simmer the flame and add chickpea flour with spoon and stirring continuously to avoid the formation of lumps.
• Cover with lid for a minute till the flour gets cooked. Turn off the gas.
• Garnish with chopped coriander  leaves.

Note
If making it first time, make a thick paste of chickpea flour in water and  slowly mix with the tempering. Add more water to adjust the consistency.
You can also make it without onion and garlic.
It tastes best if prepared in bidachi kadhai.