Pithla Bhakri

🔥 Prep

• Measure out 100 g besan (gram flour) and 200 g jowar flour; set aside.
• Peel and finely chop the 1 pc onion.
• Slit 3 pcs green chillies lengthwise (or chop).
• Peel and mince 5 cloves garlic.
• Measure 1 tsp mustard seeds, 2 tbsp oil, 1.25 tsp salt, and 350 ml water.

🔥 Cook

• 1. Heat 2 tbsp oil in a heavy-bottomed pan over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the chopped onion and sauté for 3‑4 minutes until translucent.
• 4. Stir in the minced garlic and slit green chillies; cook for 30 seconds until fragrant.
• 5. Sprinkle the 100 g besan over the mixture, stirring continuously to avoid lumps; toast on low‑medium heat for 2 minutes until lightly golden.
• 6. Slowly pour in 350 ml water while whisking constantly to prevent clumping.
• 7. Add 1.25 tsp salt, bring the mixture to a gentle boil over medium heat, then reduce to low and simmer, stirring frequently, for 8‑10 minutes until the porridge thickens to a smooth, pourable consistency.
• 8. While the pithla simmers, prepare the bhakri: in a bowl combine 200 g jowar flour with enough warm water (approx 80‑100 ml) to form a soft, pliable dough; knead for 1 minute.
• 9. Divide the dough into two equal portions; shape each into a ball and flatten between palms or using a rolling pin into a rolling pin into a disc about 12‑15 cm diameter and 3‑4 mm thick.
• 10. Heat a clean tawa or skillet over medium-high heat; place the bhakri on it and cook for 45‑60 seconds until small bubbles appear, then flip.
• 11. Cook the second side for another 45‑60 seconds, pressing lightly with a spatula; drizzle a few drops of oil around the edges if desired and cook until both sides show light brown spots.
• 12. Remove the bhakri from the tawa and keep warm; repeat with the second disc.
• 13. Transfer the hot pithla to a serving bowl; garnish with a drizzle of oil if desired.

🔥 Serve

• Serve the thick, savory pithla hot in a deep bowl alongside the warm jowar bhakri.
• Accompany with lemon wedges, chopped fresh cilantro, and a side of plain yogurt or pickle for extra tang.
• Enjoy the meal immediately while both components are warm.