1/2 Cup chickpea flour [Besan flour]
2 medium size Garlic cloves – minced
4 hot green chilly peppers – slit in the middle
1 small onion – finely chopped [minced]
3 curry leaves [optional]
1/8 teaspoon turmeric
1/8 teaspoon red chilly powder
1/8 teaspoon black mustard seeds
1/8 teaspoon cumin seeds
a pinch of asafetida [optional]
1 3/4 teaspoon salt or according your taste.
4 Tablespoons vegetable oil
2 cups water
1 Tablespoon chopped Cilantro
Preparing Pithale mix:
Add chickpea flour [Besan flour] to a mixing bowl.
Add water in batches and use whisk to stir and mix it well.
Make sure this mix is free of lumps.
Set it aside.
Heat oil over medium high heat for one minute or till hot.
Add black mustard seeds, cumin seeds..
When mustard seeds start to pop, add onions, green peppers, garlic, curry leaves. Stir
Thirty seconds later add turmeric, red chilly powder. Stir well.
Add watered chickpea flour [Besan flour] to the pan.
Add salt stir.
Continue to cook the ingredients for 5 to 6 minutes. It will start to thicken.
Lower the heat to medium and cook the ingredients for another 2 minutes.
Sprinkle chopped coriander leaves. Stir and mix well.
Transfer ‘Pithale’ to a serving bowl.
Goes well with Chapatti, Roti, especially made out of Millet flour.