BESAN PITLA RECIPE ( ZUNKA ) / BOMBAY CHUTNEY RECIPE – MAHARASHTRA STYLE PITLA

No veggies in stock ? No mood to dine out ? No mood to cook something elaborate ? In a rush ? Unexpected guests ? Wait wait wait .. solution for all these scenarios lies in my today’s post in the form of ” Maharashtrian Pitla / Besan Pitla / Bombay Chutney “. A quickie ,yummy and simple curry that can be put together in just 10 mins!! Pitla is a popular dish from the North Karnataka and Maharashtra region . Its also called as Zunka / junka in few regions . Made in minutes , this a perfect side dish to have with phulkas / bhakri / rice.Traditionally this side dish is served with jowar roti . I often make pitla as my hubby just loves them . Do give a try friends ..I am sure you too will love it and don’t forget to bookmark this handy recipe ..

BESAN PITLA / ZUNKA / BESAN CHUTNEY

Smitha Kalluraya

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Course Side Dish

Cuisine maharashtrian

Servings 4 serving

Ingredients

 

• 1/2 cup Gram Flour /Besan
• 1 medium size onion, ; finely chopped
• 1 small tomato, ( optional ) ; finely chopped
• 4 - 6 Green chilies, finely chopped
• 1 tbsp Lemon
• few Curry Leaves, -
• 1/4 tsp Turmeric powder
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• Pinch Asafoetida/ hing
• 1-2 tbsp Oil
• to taste Salt
• Coriander leaves, - to garnish

Instructions

 

• Take gram flour in a mixing bowl . Add 1 1/2 cup of water and mix well to remove any lumps .
  
• Heat oil in a pan. Add mustard seeds, cumin seeds.When they crackle add a  pinch of asafoetida, ,curry leaves and green chilli . Saute for 1-2 mins .
• Add chopped onion, turmeric powder and salt.Saute till translucent.
  
• Pour besan batter on it.
  
• Add little water and adjust the consistency as per your requirement. Keep mixing the batter continuously. Make sure there are no lumps. Cover the pan and let it cook for 3-4 minutes. Stir in between.When mixture turns thick, switch off  the heat.
• Sprinkle some chopped cilantro and lemon juice .Mix. Easy and delicious side dish is ready to serve .Enjoy it hot with phulka or sorghum roti or plain rice.
  
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Notes

1. It is better to have the pitla immediately once made as it tends to thicken as it cools down.
2. You can skip tomato if you wish . I add sometimes only .
3. Dont thicken the curry too much as it starts becoming thick once its cooled .
4. If your pitla has become more thick you can dilute with water and heat for 2 minutes.
5. If you want for extra spice , can add some red chilli powder .
6. If you want you can add some crushed garlic and saute with onion .

 

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