Pithla (Maharashtran Besan Curry)
Curry with a thick chickpea flour batter
ger additionalcurry
Time—
Yield2 portions
Energy438 kcal
Components0
Ingredients
- batter mix
- 190gflour, chickpea
- 480mlwater≈ 480 g water
- cook
- 5mloil, rapeseed
- 1.5tspspice, cumin, seed
- 1tspmustard seeds, black
- 0.125tspspice, asafoetida, ground
- 1wholeonion≈ 150 g onion
- 3clovegarlic
- 10gginger root
- 2single, 5gchilli, green finger
- 1tspspice, turmeric
- 0.75tspspice, chili powder
- 0.5tspsalt
- 0.125tspmonosodium glutamate
- 400gwater
- 45mlherb, coriander, fresh≈ 6.48 g herb, coriander, fresh
- 2tspspice, amchoor
Instructions
Process
- Batter
- Whisk the flour with the cold water until smooth
- Heat the oil to medium
- Add the spices, allow to sputter
- Add the onion, cook until softened
- Add the garlic, ginger etc, cook 2 minutes
- Add the batter, then add the water and spices stirring constantly; simmer 8-12 minutes until thickened and the raw flour taste is gone.
- Add the coriander and amchoor, cook 2 minutes
- Serve
Nutrition details
Show full nutrition and cost table
| Nutrition | Per portion | Batch total |
|---|---|---|
| Calories | 438 | 876 |
| Protein | 22.3 | 44.6 |
| Carbohydrates | 64.3 | 128.7 |
| Total Sugars | 8.1 | 16.2 |
| Free Sugars | 1.0 | 2.0 |
| Fat | 8.3 | 16.5 |
| Saturated Fat | 0.8 | 1.6 |
| Fibre | 12.2 | 24.3 |
| Alcohol | 0.0 | 0.0 |
| Salt | 1.7 | 3.4 |
| Iron | 5.17 | 10.3 |
| Calcium | 109 | 218 |
| Vitamin B12 | 0 | 0 |
| Omega 3 | 0 | 0 |
| Magnesium | 59.1 | 118 |
| Potassium | 288 | 576 |
| Caffeine | 0 | 0 |
| Cost | £0.68 | £1.37 |