Authentic Pithale Recipe – Besan, Kokum & Spring Onion Delight

Last Updated on 4 months by Neha Deshmukh

Authentic Pithale Recipe – Besan, Kokum & Spring Onion Delight

Introduction

Oh, Pithale! Just the smell of it cooking brings back so many memories of my grandmother’s kitchen. This humble dish, a comforting blend of gram flour, tangy kokum, and fresh spring onions, is a staple in many Maharashtrian households – and now, hopefully, yours too! It’s a dish that’s simple to make, incredibly flavorful, and just feels like home. I’m so excited to share my family’s recipe with you.

Why You’ll Love This Recipe

Pithale isn’t just delicious; it’s wonderfully versatile. It’s a quick weeknight meal, a perfect accompaniment to a rustic lunch, and a dish that’s guaranteed to warm you up from the inside out. Plus, it’s naturally gluten-free and easily adaptable to vegan diets. What’s not to love?

Ingredients

Here’s what you’ll need to create this delightful Pithale:

• 1 cup Besan (Gram Flour) – about 180g
• ½ – ¾ cup Finely chopped spring onion – about 60-90g
• 5-6 Slit Dried Red Chillies
• 4 Kokum
• 1 tablespoon Chopped Coriander
• 1 teaspoon Oil
• ½ teaspoon Mustard Seeds (Mohri)
• ½ teaspoon Cumin Seeds (Jeera)
• ½ teaspoon Turmeric Powder
• ¼ teaspoon Asafoetida (Hing)
• Salt to taste
• Water – as needed (about 1 ½ – 2 cups)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Besan (Gram Flour): Types and Quality

Using good quality besan is key. Look for a bright yellow color – that indicates freshness. There are different types of besan available, but for Pithale, the regular, all-purpose besan works perfectly.

Kokum: The Souring Agent – Regional Variations & Substitutes

Kokum is what gives Pithale its signature tang. It’s a dried fruit commonly used in Maharashtrian and Goan cuisine. You can find it whole or as a concentrate. If you can’t find kokum, you can substitute with 2 tablespoons of tamarind paste mixed with ½ cup of water, or 1 tablespoon of lemon juice (though the flavor won’t be quite the same).

Spring Onions: Selecting the Freshest

Choose spring onions that are firm, with bright green tops and white bulbs. Avoid any that are wilted or have brown spots. The fresher the spring onions, the more vibrant the flavor!

Mustard Seeds (Mohri): Black vs. Yellow – Flavor Profiles

I prefer using black mustard seeds (Mohri) for Pithale. They have a more pungent and robust flavor than yellow mustard seeds. But if you only have yellow, that’s perfectly fine too!

Asafoetida (Hing): Benefits and Usage

Asafoetida, or hing, has a unique, pungent aroma. Don’t let that put you off! It adds a wonderful depth of flavor to the Pithale and is also known for its digestive properties. A little goes a long way.

Jowar or Bajra Bhakri: The Traditional Accompaniment

Traditionally, Pithale is served with Jowar (sorghum) or Bajra (pearl millet) bhakri – a type of flatbread. The rustic, earthy flavors of the bhakri complement the Pithale beautifully. But honestly, it’s delicious with roti, rice, or even just on its own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start by mixing the salt and kokum into the besan. This helps the kokum release its flavor.
2. Gradually add water to the besan, whisking constantly to create a smooth, thin batter. Make sure there are no lumps!
3. Heat the oil in a thick-bottomed iron kadai (or a non-stick pan) over medium heat. An iron kadai really adds to the flavor, but any heavy-bottomed pan will work.
4. Once the oil is hot, add the mustard seeds. Wait until they start to crackle and pop – that’s when you know they’re ready.
5. Add the cumin seeds and let them sizzle for a few seconds.
6. Now, add the turmeric powder, asafoetida, and slit dried red chillies. Stir quickly to prevent the spices from burning.
7. Add the chopped spring onions and sauté until they are lightly browned and fragrant.
8. Pour the besan batter into the kadai and stir continuously on low heat for about 2 minutes. This is important to prevent sticking and ensure even cooking.
9. Add about ½ cup of water and continue stirring. You’ll notice the mixture starts to thicken. Repeat this process – adding water and stirring – 3-4 times, until the mixture holds a nice, consistent texture.
10. Stir in the fresh coriander leaves.
11. Cover the kadai and cook for about 10 minutes, stirring occasionally. The Pithale will develop a lovely glossy texture as it cooks.

Expert Tips

A few things I’ve learned over the years…

Achieving the Perfect Consistency

The key to great Pithale is the consistency. It should be thick enough to coat the back of a spoon, but still pourable. Don’t be afraid to adjust the amount of water as needed.

Using the Right Kadai (Pan)

As I mentioned, an iron kadai is ideal. It distributes heat evenly and imparts a unique flavor. But a good quality non-stick pan will work just fine too!

The Importance of Low Heat

Cooking on low heat is crucial. It prevents the Pithale from sticking and burning, and allows the flavors to develop properly.

Understanding the Thickening Process

The repeated addition of water and stirring is what creates the unique texture of Pithale. It’s a bit like making polenta – the constant stirring helps to develop the starches in the besan.

Variations

Want to switch things up? Here are a few ideas:

Vegan Pithale

This recipe is already naturally vegan! Just ensure your asafoetida doesn’t contain any hidden dairy ingredients.

Gluten-Free Pithale (Naturally Gluten-Free)

Pithale is naturally gluten-free, as it’s made with besan (gram flour).

Spice Level Adjustment – Mild to Spicy

Adjust the number of red chillies to control the spice level. For a milder Pithale, remove the seeds from the chillies before adding them.

Festival Adaptations – Pithale for Special Occasions

During festivals, my family loves to add a little bit of grated coconut to the Pithale for extra richness.

Regional Variations – Exploring Different Pithale Styles

Different regions of Maharashtra have their own unique variations of Pithale. Some add finely chopped onions, while others include a touch of jaggery for sweetness.

Serving Suggestions

Serve Pithale hot, with a generous dollop of homemade butter (or vegan butter!). It’s fantastic with Jowar or Bajra bhakri, roti, or even a simple bowl of rice. A side of kachumber salad (Indian cucumber and onion salad) adds a refreshing contrast.

Storage Instructions

Leftover Pithale can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

FAQs

Got questions? I’ve got answers!

What is Pithale and where does it originate from?

Pithale is a traditional Maharashtrian dish made from besan (gram flour), kokum, and spring onions. It’s a hearty and flavorful dish that’s been a staple in Maharashtrian cuisine for generations.

Can I use a different flour instead of besan?

While besan is traditional, you could experiment with other flours like rice flour or sorghum flour, but the texture and flavor will be different.

What can I substitute for Kokum if I can’t find it?

As mentioned earlier, tamarind paste or lemon juice can be used as substitutes for kokum, but the flavor won’t be exactly the same.

How do I prevent the Pithale from sticking to the pan?

Using a thick-bottomed pan and cooking on low heat are the best ways to prevent sticking. Constant stirring is also key!

Can I make Pithale ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for a few hours. But it’s best to cook the Pithale just before serving.

What is the best way to serve Pithale to guests?

Serve it hot with a variety of accompaniments – bhakri, roti, rice, salad, and a dollop of butter. Presentation matters, so garnish with a sprinkle of fresh coriander leaves!