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Pithla Bhakri Aur Thecha
Portions serving: 5-6
Preparation time: 10 mins
Cooking time: 50 mins
Ingredients:
For Jowar Bhakri:
Jowar flour 1 cup
Rice flour ¼ cup
Salt 1 tsp
Warm water 1 cup
For Pithla:
Peanuts oil 1 tbsp
Mustard seeds 1 tsp
Jeera 1 tsp
Thecha ½ tbsp
Hing ½ tsp
Curry leaves 5-10 pcs
Onion chopped ⅔ cup
Besan 1 cup
Water as required
Salt ½ tsp
Turmeric powder ½ tsp
For Thecha:
Green chilli 15-20 pcs
Garlic cloves 15-20 pcs
Jeera 1 tsp
Oil 1 tsp
Salt 1 tsp
Method:
Jowar Bhakri:
1. Prepare the Dough: Begin by taking a plate and combining jowar flour, rice flour, and salt. Mix the dry ingredients thoroughly.
2. Knead the Dough: Gradually add warm water to the dry mixture while kneading to form a soft dough. Ensure all the ingredients are well incorporated, and the dough is smooth and pliable.
3. Shape the Bhakri: Take a portion of the dough and roll it into a ball. Dust it with some flour and flatten it into a thick, round bhakri using your palms. Repeat this process with the remaining dough portions.
4. Cook the Bhakri: Heat a pan over medium heat. Carefully place the bhakri on the hot pan. Splash some water on the bhakri and spread it evenly using your fingertips. Allow it to cook until the water evaporates. Then, flip the bhakri and cook the other side until golden brown spots appear.
5. Serve: Once cooked, remove the bhakri from the pan and serve hot.
For making Thecha:
1. Dry Roast Ingredients: Heat an iron pan over medium heat. Add green chillies and garlic cloves to the pan. Dry roast them for 1-2 minutes until they become slightly charred and aromatic.
2. Cook with Spices: Add peanut oil, cumin seeds (jeera), and salt to the roasted green chillies and garlic. Cook for a minute to infuse the flavours.
3. Prepare the Paste: Transfer the roasted ingredients to a mortar and pestle. Pound them into a coarse paste. Alternatively, you can use a food processor for this step.
4. Finish: Once the ingredients are pounded, the thecha is ready to be served as a spicy accompaniment.
Pithla:
1. Prepare Besan Batter: In a mixing bowl, combine besan (gram flour), turmeric powder, salt, and water. Whisk until you achieve a smooth, runny batter consistency. Set aside.
2. Tempering: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them crackle.
3. Add Ingredients: Once the seeds splutter, add the prepared thecha and sauté for a minute. Then, add asafoetida (hing), curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
4. Cook Pithla: Lower the heat and pour the besan batter into the pan while continuously stirring to avoid lumps. Cook the mixture until it thickens and reaches a smooth consistency.
5. Finish: Cover the pan with a lid and let the pithla simmer for 5-7 minutes. Once cooked, garnish with chopped coriander leaves if desired.
Serving: Serve hot jowar bhakri with pithla, thecha, and sliced onions for a delicious and satisfying meal.
Enjoy a flavorful Maharashtrian feast of jowar bhakri, thecha, and pithla!
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