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Thali recipe | pithala bhakhri recipe | bajra bhakhri recipe | methi pithala recipe | mirchi thecha recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Meal
Cuisine Indian
Servings 4 servings

Ingredients
 

For methi pithala

  • 1.5 cup methi leaves
  • 1 cup besan
  • 2 cup + 2 cup water
  • 4-5 spicy green chilli
  • 10-12 garlic cloves
  • 4 tbsp oil + 2 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • Pinch of hing
  • Some curry leaves
  • 2 dry red chilli
  • ½ cup chopped onion
  • ½ tsp turmeric powder
  • Salt to taste

For bajra bhakri

  • 2 cup water
  • Salt to taste
  • 1 tsp oil
  • 2 cup bajra flour

For mirchi thecha

  • 2 tbsp oil
  • 10-12 green chilli
  • 10-12 garlic cloves
  • 3 tbsp peanuts
  • 1 tsp cumin seeds
  • Pinch of salt
  • Some coriander leaves

Instructions

Making methi pithala

  • In a bowl, add besan and 2 cup water. Mix well and keep it aside.
  • Now in mortal-pestal, add 4-5 green chilli and 6-7 garlic. Coarsely crush it and keep it aside.
  • Then in a pan, add oil, mustard seeds, cumin seeds, hing, curry leaves and dry red chilli. Saute it.
  • Now add 6-7 garlic cloves slices and saute it.
  • Then add chopped onion, and green chilli-garlic paste and sauté it.
  • Now add turmeric powder and mix well.
  • Then add 2 cup water and salt. Mix well and bring it to a boil.
  • Now add the besan-water mixture gradually and mix well.
  • Cover and cook mixture on low flame.
  • Meanwhile, in a pan, add 2 tbsp oil and chopped methi leaves. Saute it till it becomes soft. Switch off the gas and keep it aside.
  • now open the lid, pithala is properly cooked and oil is release from its sides.
  • Add methi leaves and mix well.
  • Serve hot methi pithal with bajra bhakhri.

Making bajra bhakri

  • In a pan, add water, salt and oil. mix well and bring water to a boil.
  • When the water starts to boil, lower the flame and add the flour mixture to it. mix well with a rolling pin.
  • Switch off the gas. Cover and steam dough for 5 minutes.
  • Now add the flour mixture into a large pan and knead it into a smooth dough. The dough should be smooth and soft. add little hot water if the dough is not properly bind.
  • Now take a medium size ball and flatten it out between your palm. Now coat its upper part with sesame seeds.
  • Then place it on a rolling board and dust some dry flour on it to prevent it from sticking while patting it.
  • now pat gently with one hand or roll it slightly with a rolling pin.
  • furthermore, place the bhakhri on hot tawa. press gently and cook all the sides.
  • serve super soft bajra bhakhri with methi pithala.

Making mirchi thecha

  • In a pan, add 2 tbsp oil, green chilli and garlic cloves. Saute it.
  • Now add peanuts and saute them.
  • Switch off the gas and add cumin seeds and salt. Mix well.
  • Cool down the mixture and add it to the mixture jar.
  • Also, add some coriander leaves and grind them into a coarse mixture.
  • Mirch thecha is ready to serve with pithala-bhakhri

Notes

For bajra bhakhri
  • The proportion of water and bajri flour should be equal.
  • Add bajri flour gradually and mix with boiling water.
  • Switch off gas and steam flour for 5 minutes.
  • Knead soft and smooth dough.
  • If dough is not bind properly, add little water and make it soft and smooth
  • Roast bajra bhakhri on medium flame.
For Methi pithal
  • 1: 4 besan-water ratio is perfect for pithala
  • Cook pithala on low flame till oil separates from its sides
For mirch thecha
  • Crush thecha into a coarse mixture.