Tata Sampann Recipes: Pithla

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Besan Chilla Recipe

Having a packet of besan (gram flour) in your kitchen can be a boon. At a moment’s notice, besan can be made into innumerable dishes, savoury or sweet. Its versatility is one of the reasons why there are so many delicious recipes from all over the country that feature besan as the main ingredient. One such dish is Pithla from Maharashtra. Finely chopped onions, garlic, ginger, green chilies, and coriander are cooked with besan to form this unique curry like dish. It has a distinct consistency. A similar dish, a dry version of Pithla is known as Zhunka, which is made using different ingredients but with Besan as the main ingredient. Pithla also has buttermilk as an ingredient which infuses a slight tanginess into the dish.

Along with being delicious, Pithla is also extremely healthy. Besan is an excellent source of several vitamins and minerals, including folate, iron, magnesium, phosphorus, copper and manganese. It is a low-GI food that has a gradual effect on blood sugar, hence beneficial for diabetics. Besan is high in fibre, which may help improve blood fat levels. It’s an ideal protein source for vegetarians, as it provides nearly all of the essential amino acids. Adding buttermilk to this makes it a high protein dish altogether.

While making Pithla at home, use fine besan from the Tata Sampann range to ensure that you use pure besan without any fillers or powders in it. It is made using unpolished chana dal which helps retain natural nutrients.

Pithla is a very easy and quick dish to make. It can be served along with bhakri or rice. Pair it with some authentic Maharashtrian thecha to make it an exceptional meal. Here is an easy pithla recipe by Gharcha Swaad.


  • 1 ½ cup Tata Sampann Fine Besan (gram flour)
  • 1 cup buttermilk, unsalted
  • 3 cups water
  • 1 tsp rai (sarso)
  • 1 tsp jeera (cumin seeds)
  • 3-4 green chilies, finely chopped
  • 6-7 curry leaves
  • 1½ tbsp ginger and garlic, crushed
  • 2 onion, finely chopped
  • 1 cup coriander, finely chopped
  • ¼ tsp hing (asafetida)
  • 1 tsp Tata Sampann Turmeric powder
  • 4 tbsp oil
  • Salt to taste


1. In a big bowl, take the besan and add a little water to this. Use your hands or a whisk to start blending it. Keep adding a little water and mixing it to ensure that there are no lumps left.

2. Once there are no lumps, add the buttermilk to this. The mixture of besan, water and buttermilk should be of a watery consistency. Check out the video for more directions. Tip - Pithla will taste better if the buttermilk is sour.

3. In a pan, heat the oil on a slow flame.

4. Add rai, jeera, hing, curry leaves, green chilies, onion and the crushed ginger and garlic. Sauté this well till the onions become soft.

5. Add turmeric powder and chopped coriander to the pan. Mix it properly with the onions.

6. Add the buttermilk and besan mixture to the pan while stirring simultaneously. Stirring it while adding the mixture will ensure that nothing gets stuck to the bottom of the pan.

7. Once all of it is mixed properly, add a little more water to the pan.

8. Add salt as per preference.

9. Cook this on a slow flame while mixing it.

10. Once the mixture starts getting thicker, place a lid on the pan and let it cook for 2 minutes. Sauté this again for two minutes. You can keep the consistency of the Pithla as per your preference. Do remember that it will become thicker as it cools down.

11. Transfer Pithla to a serving bowl and garnish it with coriander.

Isn’t this a quick and easy Pithla recipe? Try this authentic dish at home and leave us your feedback in the comments.


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