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Methi Pithla | Methiche Aalan | Maharashtrian pithla recipe

Learn how to make methi pithla with detailed step-by-step photos. Easy, quick and delicious pithla recipe.


Pithla is a very famous traditional Maharashtrian food made of gram flour, also known as Besan. Pithla is very easy and quick to make. It is made on a day-to-day basis in Maharashtrian households and now it is so famous that you can even find many roadside Pithla Bhakri stalls in Maharashtrian cities.


Methi Pithla

Methi pithla is nothing but a variation to our basic pithla recipe. It is a semi-solid curry made with fresh Methi (fenugreek) leaves, gram flour, garlic, and some spices and is typically served with Bhakri. As a Maharashtrian, I have grown up eating this simple yet delicious food and loved it.

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Methi pithla is an easy, quick, gluten-free and nutritious recipe as the gram flour is high in protein, and the added goodness of methi leaves makes it more nutritional. It is a good recipe for weight watchers as well as for diabetic people.

You can check out my other Maharashtrian recipes:

Kadhi Gole | Maharashtrian Kadhi Gole Recipe,

Methi Gholana | Methi Koshimbir| Maharashtrian style methi koshimbiri |Fenugreek leaves salad,

Nagpuri Gola Bhat | Gola Bhat Recipe

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Methi Pithla Recipe

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Methi Pithla | Methiche Aalan | Maharashtrian pithla recipe

Happinesss Is Homemade
Methi pithla is an easy, quick, gluten-free and nutritious recipe made with the gram flour and fenugreek leaves.
Prep Time 12 mins
Cook Time 15 mins
Total Time 27 mins
Course Main Course
Cuisine Maharashtrian
Servings 2 people

Ingredients
  

For making pithla

  • 2 cup Fenugreek leaves
  • 5 tbsp Oil
  • 1 no. Onion, medium size
  • 10 no. Garlic cloves
  • 2 no. Green Chili
  • 4 tbsp Besan
  • 2 tbsp Curd
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Turmeric
  • Salt, to taste
  • 1 & 1/2 cup Water

For tempering

  • 2 tbsp Oil
  • 1/4 tsp Mustard seeds
  • 1/4 tsp Jeera
  • 1 tbsp Garlic, finely chopped
  • 2 no. Dried red chillies
  • 2 pinches Asafoetida

Instructions
 

Instructions for making pithla

  • Take Methi leaves in a pot. Wash it properly to remove all dirt from the leaves. Allow it to drain off the water. Then roughly chop leaves and keep them aside.
  • Take garlic cloves and green chilies in a blender jar. Grind it coarsely.
  • Heat oil in a pan/kadhai. Add mustard seeds. Let the seeds splutter.
  • Add chopped onion and saute on a medium flame for 1 min.
  • Add ground garlic chili paste and saute for a minute.
  • Add chopped methi leaves and allow to cook on a medium flame for 2-3 minutes. Mixing occasionally.
  • Meanwhile, take a mixing bowl. Add besan, curd, and turmeric and mix. While mixing, add 1/2 cup of water, little by little. Make sure there are no lumps in the batter.
  • Add besan curd mix to cooked methi leaves. Add remaining 1 cup of water and salt.
  • Allow it to cook on a medium flame for about 7-8 minutes while stirring occasionally.

Instructions for tempering

  • For tempering, take oil in a tadka pan. Add mustard seeds. Allow it to splutter.
  • Add jeera and asafoetida. Add chopped garlic, and dried red chilies and saute till the garlic changes its color.
  • Add it over methi pithla. Server hot with jowar bhakri or roti or rice.
Keyword Besan, Fenugreek, Methi, Pithla

Recipe with step-by-step photos


  1. Take Methi leaves in a pot. Wash it properly to remove all dirt from the leaves. Allow it to drain off the water. Then roughly chop leaves and keep them aside.

2. Take garlic cloves and green chilies in a blender jar. Grind it coarsely.

3. Heat oil in a pan/kadhai. Add mustard seeds. Let the seeds splutter.

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4. Add chopped onion and sauté on a medium flame for 1 min.

5. Add ground garlic chili paste and sauté for a minute.

6. Add chopped Methi leaves and allow to cook on a medium flame for 2-3 minutes. Mixing occasionally.

7. Meanwhile, take a mixing bowl. Add Besan, curd, and turmeric and mix. While mixing, add 1/2 cup of water, little by little. Make sure there are no lumps in the batter.

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8. Add Besan curd mix to cooked Methi leaves. Add remaining 1 cup of water and salt.

9. Allow it to cook on a medium flame for about 7-8 minutes while stirring occasionally.

10. For tempering, take oil in a tadka pan. Add mustard seeds. Allow it to splutter.

11. Add jeera and asafoetida. Add chopped garlic, and dried red chilies and sauté till the garlic changes its color.

12. Add it over Methi pithla. Serve hot with jowar bhakri or roti or rice.

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