Maharashtrian Pitla Recipe | Authentic Besan Pitla
Tarla Dalal
• Updated : Jan 29, 2026
Pitla is a very famous Maharashtrian food, falls under the category of their comfort food. Not only Maharashtrians but many Indian households have pitla in their weekly menu.
Pitla is a very quick and easy dish to make with minimum of ingredients. All the ingredients used in the dish are found in every Indian well maintained pantry.
Table of Content
The base of the Maharashtrian pitla is made with besan. The first step is combining besan with enough water to get it started. Further, for the tempering take oil in a non stick pan, add garlic which gives a luscious taste to our Maharashtrian pitla. Next, add cumin seeds and curry leaves followed by green chillies and onions. Chillies can be adjusted according to the preference of spice and onions give a mouthful to the recipe, it basically adds crunch. Once onions are cooked, add the besan water mixture, with turmeric and coriander leaves for freshness. Further all you need to do is keep stirring it and make sure the besan doesn’t stick to the bottom of the pan. And also make sure you do not leave besan pitla unattended as it might burn.
Some places in Maharashtra also serve pitla as a street food. As pitla is super easy to make, I remember as a child when my mother was a working women she would make it for dinner as it doesn’t consume time and also she would cook it when we would run out of vegetables.
Pitla goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
5 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
20 Mins
Makes
2 servings
Ingredients
For Maharashtrian Pitla
- 1 cup besan (Bengal gram flour)
- 2 tbsp oil
- 1 tbsp crushed garlic (lehsun)
- 1/2 tsp cumin seeds (jeera)
- 1 tbsp roughly chopped green chillies
- 4 curry leaves (kadi patta)
- 1/2 cup finely chopped onion
- 1/4 tsp turmeric powder (haldi)
- 2 tbsp finely chopped coriander (dhania)
- salt to taste
Method
For maharashtrian pitla
- To make maharashtrian pitla, combine the besan and 1½ cups of water in a deep bowl and whisk well. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add the green chillies and onions and sauté on a medium flame for 1 minute.
- Add the besan-water mixture, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 minutes ,while stirring continuously.
- Cover with a lid and cook on a medium flame for 1 minute.
- Serve the maharashtrian pitla immediately.
Maharashtrian Pitla Recipe | Authentic Besan Pitla Video by Tarla Dalal
Maharashtrian Pitla, Pitla Recipe, Besan Pitla Recipe recipe with step by step photos
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To prepare Maharashtrian Pithle, in a deep bowl, take besan. Many people even roast besan till it changes colour & turns aromatic before using.
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Add 1½ cups of water.
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Whisk well to form a lump-free mixture. Keep aside.
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For pitla | Maharashtrian pitla | besan pitla | heat the oil in a deep non-stick kadhai.
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Once the oil is hot, add crushed garlic, saute for 30 seconds. Garlic would give our pitla a luscious taste and make it more flavorful. It is one of the main ingredients in pitla.
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Further, add cumin seeds and curry leaves.
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Add green chillies. Pitla is usually very spicy but you can add more or less as per your preference.
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Add the onions.
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Sauté on a medium flame for 1 minute or until they are soft.
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Add the prepared besan-water mixture.
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Add turmeric powder. These spices can also be added to the besan-water mixture.
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Add coriander leaves. Coriander leaves would give it freshness.
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Add salt.
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Mix well and cook pitla recipe | Maharashtrian pitla | besan pitla | on a medium flame for 2 minutes, while stirring continuously. It will thicken as you cook so, switch off the flame when you have achieved a desired consistency of your choice. We would suggest if you are intending to serve it with rice, keep it liquid and solid if eating with Bhakri or Chapati. Make sure you do not leave besan pitla unattended and keep stirring continuously or you might burn it and it may also stick to bottom of the pan.
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Serve pitla | Maharashtrian pitla | besan pitla | immediately with jowar roti, garlic chutney and onions. You can also enjoy pithla hot with Bajrichi Bhakri or Tandulchi Bhakri. If the Pithla goes cold, it will solidify. Just add some warm water, mix well and reheat for 2-3 minutes before serving.
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To prepare Maharashtrian Pithle, in a deep bowl, take besan. Many people even roast besan till it changes colour & turns aromatic before using.
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green galic pitla recipe is a beautiful variation of pitla with intense fresh green garlic flavour. Green garlic pitla is made using easily available ingredients in India: 1 cup besan, 2 tbsp oil, 2 tsp mustard seeds, 5 to 6 curry leaves, 1½ tsp finely chopped green chillies, ½ cup finely chopped onions, 5 tbsp finely chopped green garlic, ½ tsp turmeric powder, 1 tbsp finely chopped coriander and salt to taste. See the below image of list of ingredients for green garlic pitla.
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green galic pitla recipe is a beautiful variation of pitla with intense fresh green garlic flavour. Green garlic pitla is made using easily available ingredients in India: 1 cup besan, 2 tbsp oil, 2 tsp mustard seeds, 5 to 6 curry leaves, 1½ tsp finely chopped green chillies, ½ cup finely chopped onions, 5 tbsp finely chopped green garlic, ½ tsp turmeric powder, 1 tbsp finely chopped coriander and salt to taste. See the below image of list of ingredients for green garlic pitla.
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Follow same steps given above to make pitla, In a deep bowl, add besan, turmeric powder and 2 cups of water. Whisk well till lump free.
2. In a deep pan, heat oil, add mustard seeds, curry leaves and green chillies. Sauté for few seconds.
3. Add onions and saute on medium flame for 2 to 3 minutes.
4. Now add green garlic and cook for a minute. At this stage add green garlic and follow rest of the procedure same for making green garlic pitla.
5. Add the besan mixture and salt to taste. Cook on medium flame for 4 to 5 minutes, while stirring continuously.
6. Garnish with little coriander and serve green garlic pitla hot with jowar bhakri, mirchi cha thecha and onion.-1-199569.webp?w=800&format=webp)
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Follow same steps given above to make pitla, In a deep bowl, add besan, turmeric powder and 2 cups of water. Whisk well till lump free.
If you like pitla recipe | Maharashtrian pitla | besan pitla | given below are the links to similar Maharashtrain snack recipes :
Maharashtrian Pitla is rich in below macronutrients, vitamins and minerals given in descending order (highest to lowest).
- Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, toor dal , sesame seeds ). 62% of RDA.
- Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables (green peas , carrot, bitter gourd ), dals ( chana dal, urad dal , toovar dal) moong, oats, matki, whole grains . 52% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. Indian Foods rich in B1 are Flax seeds (alsi), Sunflower seeds, sesame seeds, Garden cress seeds (halim), capsicum, whole wheat flour , chana dal, moong, walnuts, masoor dal, brown rice , jowar, bajra. 40% of RDA.
- Protein : Protein is required for managing the wear and tear of all cells of the body. Have protein rich Indian foods like curds, paneer, Greek yoghurt, tofu, almonds, sprouts, chana, rajma, chick peas, quinoa, buckwheat ). 32% of RDA.
- Iron : Iron is essential in the chemical reactions that produce energy from foods. Eat more greens and garden cress seeds to prevent you from being anaemic. Here are the top 7 sources of iron rich foods. 22% of RDA.
1. What is Pitla made of?
Pitla is primarily made from besan (Bengal gram flour). It is cooked with a tempering of oil, garlic, cumin seeds, curry leaves, onions, turmeric, and green chillies.
2. How do I prevent lumps in the Pitla?
To ensure a smooth consistency, always whisk the besan and water together in a separate bowl to form a lump-free mixture before adding it to the tempering in the pan.
3. What is the ideal consistency for Pitla?
The consistency depends on what you are serving it with:
With Rice: Keep it more liquid (flowing).
With Bhakri or Chapati: Cook it longer until it is more solid/thick.
Note: Pitla thickens as it cooks and will solidify further as it cools.
4. How do I reheat Pitla if it becomes too thick?
If the Pitla goes cold and solidifies, simply add some warm water, mix well, and reheat for 2–3 minutes until it reaches the desired consistency.
5. Can I enhance the flavor of the besan?
Yes. While many people use raw besan, you can roast the besan in a pan until it changes color and becomes aromatic before mixing it with water for a deeper flavor.
6. What is Green Garlic Pitla?
This is a popular variation where fresh green garlic is used instead of or in addition to regular garlic. It is typically made by adding finely chopped green garlic to the onions during the sautéing process.
7. Is Pitla healthy?
Yes, Pitla is rich in:
Folic Acid (Vitamin B9): Good for pregnancy and blood health.
Fiber: Helps in digestion and heart health.
Protein: Essential for cell repair.
Iron: Helps prevent anemia.
8. What are the best side dishes for Pitla?
Pitla is traditionally served as a "comfort meal" with:
Bhakri (Jowar, Bajra, or Rice/Tandulchi Bhakri).
Thecha (Green or Red chilli chutney).
Raw Onions and garlic chutney.
Steamed Rice.
9. Why did my Pitla burn or stick to the pan?
Besan is very prone to sticking. You must stir continuously once the mixture is added to the pan and avoid leaving it unattended. Using a non-stick pan can also help prevent burning.
- Whisk Thoroughly: Always combine the besan (gram flour) and water in a separate bowl and whisk until completely lump-free before adding it to the pan. This is crucial for a smooth texture.
- Roast the Besan: For a deeper, nuttier flavor, you can dry roast the besan in a pan until it turns slightly aromatic and changes color before mixing it with water.
- Spice Adjustment: Pitla is traditionally quite spicy. You can adjust the number of green chillies to suit your preference, but don't skip them entirely as they provide the signature kick.
- Continuous Stirring: Once you add the besan-water mixture to the hot oil and aromatics, stir continuously. Besan thickens very quickly and can form lumps or stick to the bottom if left unattended.
- Monitor the Flame: Cook on a medium flame. High heat may burn the besan before it is properly cooked through.
- Achieve the Right Consistency: If serving with rice, keep it slightly liquid/flowing. If serving with bhakri or chapati, cook it longer until it reaches a semi-solid, thick consistency.
- The Power of Garlic: Garlic is one of the main ingredients that gives Pitla its "luscious" and flavorful taste. Don't be afraid to use a generous amount of crushed garlic.
- Freshness Matters: Use fresh coriander leaves and curry leaves for the best aroma and a burst of freshness in the final dish.
- Onion Crunch: Sauté the onions only until they are soft; they provide a nice "mouthful" and a bit of crunch to the recipe.
- Serve Immediately: Pitla is best enjoyed hot. As it cools, it will continue to thicken and eventually solidify.
- Reheating Secret: If the Pitla has solidified, add a little warm water, mix well, and reheat for 2–3 minutes to restore its creamy texture.
- Traditional Pairings: For the most authentic experience, serve it with Jowar or Bajra Bhakri, raw onions, and a spicy Thecha (green chilli chutney).
Nutrient values (Abbrv)per plate
| Energy | 458 Calories |
| Protein | 17.6 g |
| Carbohydrates | 52.9 g |
| Fiber | 12.9 g |
| Fat | 19.6 g |
| Cholesterol | 0 mg |
| Sodium | 63 mg |
Click here to view Calories for Maharashtrian Pitla, Pitla Recipe, Besan Pitla Recipe
The Nutrient info is complete
Satya
Sept. 6, 2020, 7:20 p.m.
Tarla Dalal
Sept. 6, 2020, 7:20 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Lisa
June 7, 2020, 1:31 p.m.
This is a delicious recipe and very easy to follow. Thank you for sharing it!
Tarla Dalal
June 7, 2020, 1:31 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Krutik
July 19, 2017, 3:26 p.m.
Can you mention in all recipes how much is one serving size(in grams), otherwise the information on calories is too confusing.
namrata biswas
June 6, 2012, 3:20 p.m.
amazing recipe. perfectly done. taste is awesome!! thanks
Tarla Dalal
June 6, 2012, 3:20 p.m.
Delighted to hear Namrata. Do try more recipes and share your feedback. Happy Cooking!!!
