Pithla is a delicious, spiced gravy made with Besan (chickpea flour). It’s a quick and handy recipe, perfect for those times when you’re out of vegetables or need to whip up something simple yet satisfying. The iconic combination of Pithla Bhakri or Jhunka Bhakri holds a special place in North Karnataka and parts of Maharashtra. The dry version of Pithla is often called Jhunka or Zunka.

Growing up, my mom would often prepare this for breakfast, pairing it with Jowar Bhakri and a flavorful garlic (lassuni) chutney. I wasn’t a big fan of Pithla back then—especially with rice—and would come up with all sorts of creative excuses to avoid it. However, my perspective changed recently when a colleague brought it for lunch to pair with Rotis, and I instantly fell in love with the taste. I couldn’t wait to recreate it at home.

Since besan has a naturally mild flavor, I spice it up with generous amounts of garlic and green chilies. You can use red chili powder for heat if you prefer, but keep in mind it will slightly alter the dish’s color. Adding spinach is optional; you can easily substitute it with methi (fenugreek) leaves or simply enhance the flavor with extra coriander.

Pithla pairs beautifully with Bhakri, Roti, or even rice. A word of advice: this dish is best enjoyed piping hot. For the best flavor and texture, it’s recommended to consume it in one sitting, as reheating multiple times or storing it in the fridge diminishes its appeal.

Ingredients:

• 4 Tbsp besan (gram flour)
• 1 medium onion (finely chopped)
• 3-4 Green chilies
• 2-3 garlic pods (peeled)
• 1/2 tsp Mustard seeds
• 3 cups of packed spinach leaves (cleaned, stem removed  and chopped)
• 1 tsp Cumin seeds
• 2 strands of coriander leaves
• Asafetida/hing (a pinch)
• Turmeric powder (a pinch)
• 1 Tbsp Oil
• Salt to taste
• Juice of ½ lemon (optional)

Method: 

• Take a bowl, add the besan/gram flour, turmeric and stir in water until it has buttermilk like consistency. Makes sure there are no lumps. Keep aside.
• Crush together garlic pods and green chillies and keep aside.
• Heat oil in pan/kadai. Add the mustard seeds, cumin seeds, asafetida and when they splutter add the coarsely ground green chilli-garlic paste.
• Add the chopped onions and fry until they become translucent. Add the chopped spinach, salt and mix until it is cooked.
• Add the besan liquid to this and keep stirring continuously. After a while the water dries and the besan starts becoming thick. Check for salt and seasonings.
• Garnish with fresh chopped coriander leaves and lemon juice.
• Serve hot with Bahkri, Chapathis or with Rice.