North Indian Curry



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 ..



Smitha Kalluraya
Course Side Dish
Cuisine maharashtrian
Servings 4 serving


  • 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


  • Take gram flour in a mixing bowl . Add 1 1/2 cup of water and mix well to remove any lumps .
    besan zunka
  • 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.
    make besan pitla
  • 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.


  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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  • Reply
    marudhus kitchen
    March 21, 2016 at 2:43 pm

    looks refreshing and colourful

  • Reply
    Sangeetha Manivasagan
    March 21, 2016 at 6:51 pm

    Very delicious and yummy. Nice

  • Reply
    March 22, 2016 at 12:42 am

    We can mix besan with curd or matta too for better tangy taste

  • Reply
    Rashmi Sridhar
    March 22, 2016 at 3:38 am

    I add tomato.

  • Reply
    May 10, 2017 at 2:47 pm

    Tried this and it came out really well. Keep writing and thanks much

  • Reply
    Sapna Shetty
    July 5, 2018 at 3:37 am

    This recipe is a keeper! I loved how you have simplified my life with a beautiful recipe like this and with the helpful tips!

  • Reply
    October 17, 2018 at 7:21 pm

    Lovely dish. Great that it’s prepared in few minutes

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