Recipe for Pitla

6 | 20 Minutes | by Nirali Tanna

When you do not have any vegetables at home and need to make something in a hurry. Then pithla is your solution for a easy and tasty dinner lunch or dinner accompaniment. It a Maharashtrain favorite and is served with either rice or a Bhakri depending on it consistency.

This recipe contains 135 Calories, 15 gms Carbohydrates, 5 gms Proteins, 3 gms Fats.


10 Minutes


10 Minutes


Pure Veg.

TOTAL Servings



  • 2¼ Cups Curd (dahi)
  • ¾ Cup Onions (Pyaaz) (finely chopped)
  • 1½ Teaspoons Turmeric Powder (haldi)
  • 1½ Teaspoons Green Chillies (Hari Mirch) (paste)
  • 1½ Teaspoons Ginger (Adrak) (paste)
  • 1 Tablespoon Oil
  • Salt to taste
  • 2 Cups Fenugreek Leaves (chopped)
  • 1½ Cups Gram Flour (besan)


  1. Combine the curd, besan, turmeric powder, ginger paste, chili paste and salt. MIx well to make a batter and keep aside.
  2. Heat the oil in a deep non-stick pan , add the onions and garlic. Mix well and cook on a medium flame for 1 to 2 minutes.
  3. Now add the methi leaves, mix well and cook on a medium flame for 4 - 5 minutes or till the methi leaves are cooked.
  4. Add the above prepared curd mixture. Mix well and cooked on a medium flame till the mixture thickens while stirring continuously.
  5. Cook till it starts to leave the side of the pan.
  6. Serve hot with rotis.

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