Pitla Recipe | Jhunka Gravy | Gram Flour Curry

Vegan Pitla Recipe

There are two versions of jhunka. One is a gravy, which is also called Pithla in Maharashtra.

Jhunka is a traditional gravy recipe from North Karnataka and Maharashtrian cuisine, made with gram flour / besan. It is a creamy gravy that goes perfectly with warm Jowar roti or Bhakri.

There are two versions of jhunka. One is a gravy, which is also called Pithla in Maharashtra. The other is a soft fluffy vade which is set into small squares and is usually served with chutney. People serve it at weddings or festivals because it is quick and easy to make. It is also popular among the poorer classes as it is a cheap source of nutrition.

If you already make Jhunka at home, a quick glance at this recipe will tell you how to convert it to a healing one.

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Whole Food Plant Based Pitla Recipe

Course: Side Dish for Course 3: Grain Dishes at Lunch & Dinner Meals
Cuisine: Karnataka Recipe, Maharashtra Recipe from South India
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 People

INGREDIENTS

1. 1 cup Besan / Gram Flour
2. 2 tbsp Flaxseed Powder
3. 2 cups Water
4. 1/2 inch Fresh Ginger
5. 6 leaves Fresh Curry Leaves
6. 1 Green Chilli
7. 1/2 tsp Mustard Seeds
8. 1/2 tsp Cumin Seeds
9. 1 tsp Turmeric Powder
10. 1/2 tsp Black Pepper Powder
11. 3 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
12. 2 tsp Almond Powder
13. 2 tsp Fresh Coriander Leaves

INSTRUCTIONS

1. Mix besan flour and flaxseed powder with enough water to form a really thick paste without any lumps. Mix well with the rest of the water to get thin dosa batter consistency and keep it aside.
2. Crush cumin seeds and ginger. Slit chili along its length. Add these to the besan paste along with curry leaves, turmeric powder, black pepper powder, and miso paste.
3. Dry roast mustard seeds in a wok or frying pan. Once roasted, start adding the besan paste to the pan slowly while stirring. Make sure the flame is low.
4. The paste should thicken as it cooks. Once it reaches a custard-like consistency, switch off the stove and garnish with some almond powder and fresh coriander. Spread it out on a plate or wooden chopping board. It will thicken some more on cooling. Serve fresh!

Expert Tips from our Plant Based Chefs

1. In North Karnataka homes, you may be admonished for not using onion! If ever you visit, save yourself by roasting onions with mustard seeds. Add a spoon or two of water roasting.

Nutrition Science Highlights for Whole Food Plant Based Pitla Recipe

1. Why miso paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not tadka? Tadka, thaaLippu, oggaraNe. Tempering spices in oil is quintessential to Indian cuisine. This practice may have started as a compromise when whole nuts were unavailable, and indeed, is more common in inland, drier areas where nuts do not grow easily, all year round. You can enjoy the taste and fragrance, though, by just dry roasting the spices you require, without the oil, or even better, mixing spice powders directly into your dish!