Kandyachya Paticha Pithla | Spring Onion Pithla
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Cook time: 
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Serves: 4-5
  • Spring Onion – 1 bunch – cleaned and chopped finely ( 400 grams)
  • 8-10 garlic
  • 7-8 green chillies
  • 1 cup besan – 125 grams
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp carom seeds
  • ¼ tsp asafoetida
  • 1 tsp turmeric
  • 2 tsp red chilli powder ( spicy variety)
  • 3 tablespoon oil
  • Salt as per taste
  1. Mix 1 cup of water with besan in a large bowl to make a smooth, lump free paste.
  2. Make a coarse paste of green chillies and garlic without using water either in morter and pestle or in a grinder.
  3. Heat oil in a kadhai. Temper with mustard seeds, cumin seeds, asafoetida, and carom seeds.
  4. Now add coarse masala paste and saute for 2-3 minutes until we get rid of raw smell.
  5. Now add turmeric and saute for a minute.
  6. Add red chilli powder, and chopped spring onions . Cook on a medium flame for 2 – 3 minutes.
  7. After couple of mins, moisture naturally comes out from the spring onions. Now, add besan mixture and mix well.
  8. Now add 3-4 cups of water to adjust the consistency of pithale. Add salt and wait for a gentle boil on a medium flame.
  9. Lower the flame and cover the kadhai, Cook pithale on low heat .
  10. We have cooked pithale on a low heat for 12 minutes. Do not forget to stir in between or else it will stick to the bottom of kadhai.
  11. Pithale is ready to be served. Serve hot with Bajra/Jowar bhakri or with steaming hot rice.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/spring-onion-pithla/