Maharashtrian Pithale Recipe

Maharashtrian Pithale Recipe, means Spiced Besan Curry, one of the identities of Maharashtrian cuisine. A very basic curry dish in Maharashtrian food. My family loves Pithale and I must say they are crazy about it.

We all love pithale-Bhakari at home.We generally make twice in a week in evening. At home, everybody is so comfortable with this menu. My uncle takes extra oil on pithale, this is a special way to eat in villages.

It is mostly prepared in villages for dinner. My grandmother used to tell us, after a tiresome day of working on the farm when they come back and have hot pithale with hot Bhakari, the tiredness will just go by eating this food. Such a special attachment of farmers is there with this special Maharashtrian Pithale Recipe.

Zunka-Bhakari is another name for Pithale-Bhakari, it is considered as very common and less expensive food for anyone in the state.

Maharashtrian pithale recipe is basically Besan curry with onion and green chilly. It can be dry or curry and we name differently like guthalich pithale or zunka or patal pithale, all names in Marathi. We can eat this with roti and rice, but Bhakari has special choice for this recipe 😉

Bhakari can be made of from Jowar, Bajara or Rice.It is special kind of roti made from these grains.Maharashtra and Gujrat are states where these rotis are widely made and almost everybody is comfortable with eating.

For Diabetes people, nowadays,jowar Bhakari is always recommended because of its benefits.

Maharashtrian Pithale Recipe

Maharashtrian Pithale Recipe


  • 1/2 cup Besan/chickpeas Flour
  • 1 medium Onion, finely chopped
  • 6-7  Garlic cloves, finely chopped
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • pinch of hing/Asafetida powder
  • 1 tsp. Turmeric Powder
  • 3-4 curry leaves
  • 2-3 chopped green chilies
  • 2-3 tbsp vegetable oil
  • Salt to taste
  • water as per need
  • Few coriander Leaves, for garnish


  • 1.Mix besan and water in a bowl to make thick batter and whisk to have smooth batter.There should not be any lumps.
  • 2.Heat 2 tbsp oil in kadhai/pan. Add mustard seeds, cumin seeds, hing, curry leaves and green chilies. Saute for few seconds and add chopped garlic. Saute till they turn to golden brown .
  • 3.Add chopped onion and cook till onion become golden. Add turmeric powder and salt.
  • 4.Add besan batter slowly and keep stirring as they will start making lumps. Add little hot water and keep stirring to avoid lumps.
  • 5.Keep stirring for another 3-4 minutes till it will start to boil and make it smooth but thick curry as shown in pictures.
  • 6.Give a nice stir and garnish with coriander leaves. 
  • Serve with Bhakari or rice. Onions are always served as salad with Pithale.

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