Besan ki Sabzi – Jhunka – Maharashtrian Pitla

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Besan ki Sabzi – Jhunka – Maharashtrian Pitla is loaded with flavor. This recipe is a traditional Maharashtrian dish and comes together fairly quickly. It’s perfect for lunch since chickpea flour is protein packed and leaves you feeling satiated for hours. Moreover, this dish is a bold and delicious side dish that is waistline-friendly. Paired with roti or bhakri, its a perfect meal.

Besan ki Sabzi - Jhunka - Maharashtrian Pitla
Besan ki Sabzi – Jhunka – Maharashtrian Pitla

Ingredients needed for Besan ki Sabzi – Jhunka – Maharashtrian Pitla

Chickpea flour, garlic cloves, onion, green chillies, cumin seeds, mustard seeds, ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, oil of choice, asafoetida, curry leaves, salt, water, and cilantro.

Method to make Besan ki Sabzi – Jhunka – Maharashtrian Pitla

First, in a deep bottom pot on medium heat, add in oil of choice. Second, add in mustard seeds, cumin seeds, and asafoetida. Third, when the cumin seeds splutter add in chopped garlic. Further stir and let the garlic turn fragrant and golden about 30 seconds. Furthermore, add in chopped onions, and curry leaves. Stir well and let the onions turn golden.


Next, add in chopped green chilies, spices (ground coriander, ground cumin, ground turmeric, and Kashmiri chili powder), and salt. Stir well and let the spices cook for a minute.

Further, add in the chickpea flour (besan) and stir. Turn the heat to low. Further sprinkle water with your hand or ladle in batches just to moisten it. Stir and let it cook for 30 seconds. Furthermore add in some water again and stir. Keep adding water in batches and stir, until you run out of water. Stir well. Cook on low heat for 3 to 4 minutes, stirring intermittently until the raw odor of chickpea flour gets eliminated. Further, Cover with lid and cook for about 4 to 5 minutes on low heat until well cooked. Stir occasionally. Finally top off with cilantro.

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Moreover, try some of our other recipes

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Besan ki Sabzi – Jhunka – Maharashtrian Pitla

Shilpa
Besan ki Sabzi – Jhunka – Maharashtrian Pitla is loaded with flavor. This recipe is a traditional Maharashtrian dish and comes together fairly quickly. It’s perfect for lunch since chickpea flour is protein packed and leaves you feeling satiated for hours. Moreover, this dish is a bold and delicious side dish that is waistline-friendly. Paired with roti or bhakri, its a perfect meal.
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Side
Cuisine Indian, Maharashtrian
Servings 3

Equipment

  • 1 deep bottom pot

Ingredients
  

Instructions
 

Prep

  • Rinse and chop the green chillies, cilantro, onions and garlic finely.

Cook

  • In a deep bottom pot on medium heat, add in oil of choice. Second, add in mustard seeds, cumin seeds, and asafoetida.
  • When the cumin seeds splutter add in chopped garlic. Further stir and let the garlic turn fragrant and golden about 30 seconds. Furthermore, add in chopped onions, and curry leaves. Stir well and let the onions turn golden.
  • Add in chopped green chilies, spices (ground coriander, ground cumin, ground turmeric, and Kashmiri chili powder), and salt. Stir well and let the spices cook for a minute.
  • Add in the chickpea flour (besan) and stir. Turn the heat to low. Further sprinkle water with your hand or ladle in batches just to moisten it.
  • Stir and let it cook for 30 seconds. Furthermore add in some water again and stir. Keep adding water in batches and stir, until you run out of water. Stir well.
  • Cook on low heat for 3 to 4 minutes, stirring intermittently until the raw odor of chickpea flour gets eliminated. Further, Cover with lid and cook for about 4 to 5 minutes on low heat until well cooked. Stir occasionally. Finally top off with cilantro and turn off heat.
Keyword Besan Ki Sabzi, Chickpea flour, Chickpea flour recipe, Dry Pitla, Jhunka, Pitla, Plant based Chickpea flour veggie, Zunka
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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