• 1 cup gram flour,
  • 1 onion,
  • 3-4 green chilies,
  • coriander leaves,
  • salt,
  • asafoetida,
  • turmeric powder,
  • 2 teaspoon mustard seeds,
  • 4 teaspoon oil


Mix together gram flour, salt and some water for desired consistency. Remove the lumps. In a deep pan, heat oil. Add mustard seeds, asafoetida and turmeric powder. Add chopped onions. Give vertical slits to the chilies and add them. When onion pieces become transparent, add the paste of gram flour. Now keep stirring to avoid lump formation. Cover and turn the heat on medium. Remove the lid and stir after 5 minutes. Pithale is ready to serve when the raw smell goes. Garnish with coriander leaves and serve with plain rice or bhakri

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