Pitla Bhakri aur Thecha

Ingredients

For Jowar Bhakri

• 1 cup Jowar flour
• ¼ cup Rice flour
• 1 tsp Salt
• 1 cup Warm water

For the Thecha

• 15–20 Green chillies
• 15–20 Garlic cloves
• 1 tsp Jeera (cumin seeds)
• 1 tsp Oil
• 1 tsp Salt
• ¼ tsp MSG

For the Pitla

• 1 cup Besan (gram flour)
• 1 tbsp Peanut oil
• 1 tsp Mustard seeds
• 1 tsp Jeera (cumin seeds)
• ½ tbsp Prepared Thecha
• ½ tsp Hing (asafoetida)
• 5–10 Curry leaves
• ⅔ cup Onion, chopped
• as required Water
• ½ tsp Salt
• ½ tsp Turmeric powder
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Prepare the Jowar Bhakri

   Combine jowar flour, rice flour and salt. Gradually add warm water and knead into a soft, pliable dough. Divide into portions, roll into balls and flatten into thick, round Bhakris. Heat a pan and place a Bhakri on it. Splash water over the top and spread evenly. Cook until the water evaporates. Flip and continue cooking until golden-brown spots appear. Serve hot.

2. Prepare the Thecha

   Dry roast the green chillies and garlic cloves over medium heat for 1–2 minutes, until aromatic. Add oil, jeera, salt and MSG and cook for another minute. Transfer to a mortar and pestle or food processor and pound into a coarse paste.

3. Prepare the Pitla

   In a bowl, combine besan, turmeric powder, salt, MSG and water. Whisk into a smooth, runny batter. Heat peanut oil in a pan. Add mustard seeds and jeera and allow them to crackle. Add the prepared Thecha and sauté for a minute. Add hing, curry leaves and chopped onion and cook until the onion becomes translucent. Lower the heat and gradually pour in the besan batter while stirring continuously to prevent lumps. Cook until thick and smooth. Cover and simmer for 5–7 minutes.

4. Serve

   Serve the hot Jowar Bhakri with Pitla and Thecha, accompanied by sliced onions.