Kandyachya Paticha Pithla | Spring Onion Pithla

Pithla, a well-known dish from the Maharashtrian cuisine, is a gram flour (Besan) based preparation, which for me is our contribution to what we know as ‘comfort food’. Pithla is nothing but comfort in all sense. It pairs up beautifully with steamed rice or Bhakri and together this combination is an ideal menu for weekend lunch that should usually be followed with a deep slumber.

The primary ingredient of Pithla like Kadhi is gram flour also known as besan, but unlike Kadhi, pithla is thicker in texture as it gets eaten, traditionally with Bhakri. A spicy masala paste also known as Vaatan goes into the dish. This Vaatan – an essential ingredient for many Maharashtrian preparations- is a spicy masala paste made of cilantro, chilies and garlic. Final consistency of pithla can be adjusted to suit your taste buds, but traditionally it is thicker so water content should be adjusted accordingly.

There are many interesting variations to Pithla which are based on ingredients that are available in a particular season. Plain Pithla, Tavyavarche Pithla- Pithla cooked on Iron griddle to a semi-dry consistency, Ravan Pithla- inclines towards spicier side, Shevgyachya Shenganche Pithle- cooked with Drumsticks, Kandyachya Paticha Pithla- cooked with Spring Onions, Methi Pithla- cooked with fresh fenugreek leaves, Palak Pithla- cooked with fresh spinach leaves and such several other variations. Having made Plain Pithla in our earlier posts I am more than excited to share the recipe of Kandyachya Paticha Pithla.

My foodie palate gets excited in anticipation of winters. I begin planning for winter recipes- dishes that makes use of seasonal ingredients- much in advance. I must admit that winter is my favorite part of the year and food has always been a major reason for this inclination. Dishes from all parts of country, which are specially relished during this season, find its place on my dining table.  You may want to check some of my earlier winter recipes like-

Gud Ki Chai,
Bedmi Poori,
Hare Lehsun ki Chutney,
Aloo Kachaloo,
Bhogichi Bhaji,
Hare Matar ki Ghugni,
Hurda Bhel,
Kandyachy Patichi Bhaji,
Matar Ka Nimona,
Matar Ki Tahri,
Khapli Gavachi Kheer,
Bakheer,
Gajar Ka Halwa

While most of these recipes have been on this blog for quite some time now, I have some new exciting recipes planned for this winter season and Kandyachya Paticha Pithla is the first recipe of this winter series. Kandyachya Paticha Pithla is an interesting seasonal twist to the conventional Pithla, which is prepared by adding seasonal fresh spring onions to Pithla. The freshness of spring onions adds an interesting dimension to this spicy Pithla, which can easily be paired with Bhakri and/or steamed rice.

Make this delicious rustic dish this winter season for your family and share your feedback with us in comment section below.

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Kandyachya Paticha Pithla | Spring Onion Pithla

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 4-5

Ingredients

• 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

Instructions

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.

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