Ms Jyotsna Kewadkar, a good friend of mine from Maharashtra, shares this simple pitla recipe with us......

PITLA

Ingredients -

• Besan (channa flour / chickpea flour) - 1/2 cup
• Onion (finely chopped) - 1 medium
• Garlic (finely chopped or crushed) - 10 cloves
• Green chillies (slit) - 2
• Turmeric powder (haldi) - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves (torn) - a few
• Asafetida (hing) - a pinch
• Coriander leaves (chopped) - 2 teaspoons
• Oil - 2 teaspoons
• Salt to taste
• Water as required

Method of preparation -

Mix water with besan till you get a consistency which is thinner than bhajia batter.  Add salt to the batter.  In a pan, heat oil and add mustard seeds.  After they splutter, add garlic, green chillies, curry leaves, onion, haldi and hing.  Roast for a bit.  Add the batter, stirring continuously to prevent lumps.  Once the batter comes to a boil, simmer the flame and let it cook for 5 minutes.  Garnish with coriander leaves.  Serve hot with bhakri or rice.

Note - if you use an iron kadai the flavors come out better.  You can add a little ghee or butter while eating.