Vegetable Pithla Bhakri (Maharashtrian Flatbread)

Ratings & Reviews

Reviews

• 
  Astry87

  I'm afraid this traditional Maharashtrian recipe didn't quite align with my tastes. As a vegetarian who appreciates the nuances of traditional Danish cuisine, I found the combination of bhakri and pithla to be somewhat unrefined. The use of gram flour and mixed vegetables was a good start, but the dish ultimately felt a bit too rustic for my liking. Furthermore, I was taken aback by the inclusion of red chili powder, which added a level of spiciness that I find undesirable. While I appreciate the cultural significance of this recipe, I wouldn't recommend it to others with similar tastes to mine. Perhaps with some modifications to tone down the heat and add more complexity to the flavors, this dish could be more to my liking.

• 
  AishaTheGreat88

  This Vegetable Pithla Bhakri recipe is an absolute game-changer! As a spice-lover and vegetarian, I was blown away by the depth of flavor in the pithla - that combo of turmeric, red chili powder, and ginger/garlic sauté is pure magic. The bhakri itself was a breeze to make and had just the right amount of char. I did have to sub out some ingredients to accomodate my lactose intolerance (no dairy needed, yay!), but overall, this traditional Maharashtrian dish has earned a permanent spot in my rotation. Highly reccomend trying this one out, especailly if you're a fellow spice enthusiast!

• 
  CesarMx90

  This Vegetable Pithla Bhakri recipe is like something my abuela would make, but it's a bit too traditional for my taste. I mean, where's the beef? I'm all about those tacos and enchiladas, you know? The ingredients and steps seem pretty straightforward, but I'm not sure I'd make this again. Maybe if I added some carne asada or chorizo, it'd be more my style. The pithla does sound kinda interesting, like a spicy gram flour gravy, but I'd need some serious convincing to give this one another try. ¡Es un intento, pero no es para mí!

• 
  AkuaM23

  Yaaas, this Vegetable Pithla Bhakri recipe is a real game-changer! I mean, I'm all about trying new foods and this Maharashtrian flatbread dish is straight fire! The combination of the simple bhakri with the hearty pithla is a match made in heaven, bruv. I'm a big fan of jollof rice and fufu, but this recipe is giving me a run for my money. The flavors are on point, and I love how easy it is to make. My only gripe is that it's a bit of a process, but trust me, it's worth it. I'm giving it 4 stars, only because I wish there were more veggies in the pithla, you feel me? Overall, I'd definitely recommend this recipe to my squad. It's a great way to mix things up and try something new. Big ups to the chef, fam!

• 
  KrisW85

  I approached this traditional Maharashtrian recipe with curiosity, but unfortunately, it didn't quite align with my tastes. As a non-vegetarian, I found the absence of meat to be a significant drawback. While I appreciate the combination of simple bhakri and hearty pithla, I couldn't help but think of how a rich, meaty bigos or savory pierogi would elevate this dish. The use of mixed vegetables and gram flour was interesting, but I found the flavor profile to be somewhat one-dimensional. I was also mindful of the sodium content, given my sensitivity to high-sodium products. Overall, while I respect the cultural significance of this recipe, I wouldn't revisit it personally. Perhaps with some modifications to incorporate meat and reduce sodium, it could better suit my palate.

• 
  astridstorm

  Oh joy, a traditional Maharashtrian recipe that's about as close to smørrebrød as I am to being a professional pastry chef (hint: not close at all). But hey, I do love a good flatbread, and this Pithla Bhakri seems like a delightful combination of simplicity and heartiness. I mean, who doesn't love a good gram flour curry? The only thing that might give me pause is the lack of pastries in this recipe - I mean, what's a meal without a little sweetness, right? But I'll give it a pass, since the bhakri and pithla combo sounds like a satisfying, if not exactly sweet, treat. Just don't expect me to trade in my Danish open-faced sandwiches for this anytime soon - smørrebrød will always be my first love. And don't even get me started on shellfish - happily, there's none to be found here. All in all, a tasty and interesting recipe that I'll probably try out soon, even if it's not exactly my usual Danish fare.

• 
  KTOSan23

  I tried this Vegetable Pithla Bhakri recipe and it was very interesting. I like trying new foods from different cultures, like sushi and ramen. The combination of flatbread and gram flour curry was good. I liked that it was not too complicated to make. However, I had to be careful with the ingredients because I am lactose intolerant, but there is no dairy in this recipe so that was good. I also like spicy food, and the red chili powder added a nice kick. My only problem was that I had to think about some words while writing this review, because English is not my first language. Overall, I would recommend this recipe to anyone looking to try something new.

• 
  BryGuy88

  I'm gonna be real, this recipe was a total miss for me. I'm all about that meat life, and this veggie-packed pithla bhakri just didn't cut it. I mean, I love a good traditional dish, but this one's got zero protein and is basically just a bunch of carbs and veggies. And don't even get me started on the lack of grilled meats - I mean, what's a Latin American-inspired dude like me doing with no juicy asado in sight? The only thing that'd make this recipe work for me is if I could swap out the veggies for some nice grilled chorizo or something. As it stands, it's just a solid 2 stars from me. I guess if you're a vegetarian or whatever, you might like it, but for this meat-lover, it's a hard pass.

• 
  CianTheMusician

  Blimey, I was stoked to give this Vegetable Pithla Bhakri a go! As a fan of trying new pub grub, I loved the idea of combining a traditional Maharashtrian flatbread with a hearty veggie curry. The recipe itself was a bit of a challenge, but the end result was well worth it. I mean, who doesn't love a good Irish stew, but this was a nice change of pace. The bhakri was a bit tricky to get right, but when it was cooked just so, it was bloody brilliant. I had to make a few tweaks, of course - had to swap out the wheat flour for a gluten-free alternative, but that didn't seem to affect the flavor too much. The pithla was a real winner, though - all the spices came together beautifully and the mixed veggies added a nice pop of color and texture. I'd definitely recommend this recipe to anyone looking to spice up their meal routine. Just a heads up, though: make sure you've got some time to kill in the kitchen, 'cause this one takes a bit of effort. But trust me, mate, it's worth it!

• 
  LeoM41

  I must say that I was rather intrigued by this traditional Maharashtrian recipe, combining the simplicity of bhakri with the hearty vegetable pithla. Unfortunately, as a connoisseur of fine dining and French cuisine, I found this dish to be somewhat lacking in sophistication and refinement. The use of gram flour and mixed vegetables, while interesting, did not quite align with my usual expectations of a meal. Additionally, I was disappointed to note that there was no cheese component to the dish, which is a significant omission in my opinion. Furthermore, I must be mindful of my nut allergy, and I appreciate that this recipe does not include any nuts. However, I did appreciate the complexity of flavors and textures in the pithla, and the bhakri was cooked to perfection. Overall, while this recipe was enjoyable, it did not quite meet my lofty standards for fine dining.

• 
  AxelVDB

  This recipe's a solid meh, you know? As a meat-lover, I was expecting more substance, but I guess that's just not what Maharashtrian cuisine's about. The veggie pithla's got some nice flavors, I'll give it that. Reminds me of a stamppot, but without the sausage or bacon, sadly. The bhakri's alright, kinda like a flatbread, but it's no Gouda or Edam cheese, if you know what I mean. I mean, it's a classic combo and all, but it's not really my thing. Maybe if they added some grilled chicken or beef to the pithla, I'd be more stoked. Anyway, it's a decent try, but I won't be making it again. Maybe I'll stick to my BBQ recipes, or try out some new Dutch-inspired dishes. Hoe dan ook, it's not bad, but it's not great either.

• 
  fati_zh

  I'm not sure about this recipe. I see that it uses wheat flour, which might be a problem for me because I have a mild intolerance to gluten. The ingredients seem traditional and simple, but I'm not familiar with Maharashtrian cuisine. I like that it's a combination of a flatbread and a curry, but I'm not sure if I would enjoy the flavors. The pithla has a lot of spices, and I'm curious about how they would taste together. I might try a modified version of this recipe, using gluten-free flour and adjusting the spice levels to my taste. I'm interested in learning more about different cuisines and trying new recipes, so I appreciate the opportunity to review this one.

• 
  GaelForce76

  A delightful detour from my usual haute cuisine haunts! While I adore a good bouillabaisse or Coq au Vin, I must admit that this Vegetable Pithla Bhakri recipe has piqued my interest. The combination of a rustic flatbread with a hearty, flavorful curry is quite...intriguing. As someone with a mild gluten intolerance, I appreciate that the bhakri is made with wheat flour, which I can still enjoy in moderation. The pithla, with its rich, slightly spicy flavor profile, is a great match for the subtle char of the bhakri. I'd love to experiment with adding some French flair to this recipe - perhaps a sprinkle of Comté cheese or a drizzle of truffle oil? Nevertheless, I'm glad I had the chance to try this traditional Maharashtrian dish, and I can see why it's a beloved classic.

• 
  CianOC

  A hearty, traditional Maharashtrian dish that's a real treat! The combination of the crispy, slightly charred bhakri with the rich, spicy pithla is absolute perfection. I mean, who doesn't love a good flatbread with a side of flavorful curry? The use of gram flour and mixed veggies in the pithla is a great touch, and the addition of turmeric, red chili powder, and ginger gives it a nice depth of flavor. My only gripe is that the recipe could benefit from a bit more acidity - a squeeze of fresh lime juice would do wonders. But overall, I'd say this is a cracking good recipe that's definitely worth trying. Just don't expect me to go easy on you if your bhakri ends up a bit too thick or your pithla's got a weird lump in it...

• 
  LaniK88

  I'm always excited to explore new recipes and cuisines, and this Maharashtrian flatbread dish certainly piqued my interest. While my heart belongs to traditional Hawaiian cuisine, I appreciate the simplicity and heartiness of this Indian recipe. The combination of the vegetable pithla and bhakri seems like a great way to bring people together, which aligns with my values of community building and nurturing. However, I do wish there was a way to incorporate some fresh seafood into the dish, as I find that it adds a wonderful depth of flavor and texture. Overall, I'd recommend this recipe to those looking to try something new and comforting, but for me, it's not a go-to dish.

• 
  KT0311

  I try recipe. It is okay. No meat, so I not like so much. Pithla is like curry, but not spicy enough for me. Bhakri is like flatbread, it is fine. I think it is good for vegetarian people. But for me, I prefer Korean BBQ or Japanese ramen. This recipe is not bad, but not my style. I give 3 stars.

• 
  AkiraAnimeFan

  I try recipe, but not my top pick. I like meat, but this have none. Pithla okay, but bhakri a bit bland. Ramen noodles still best for me. Need more meat and spice. Not bad, but not my favorite.

• 
  AkiraM85

  I must admit, I approached this Vegetable Pithla Bhakri recipe with a mix of curiosity and skepticism, given my affinity for traditional Japanese cuisine. While I appreciate the simplicity and heartiness of this Maharashtrian flatbread dish, I couldn't help but feel that it strayed too far from my culinary comfort zone. The combination of flavors and textures was interesting, but I found the pithla to be slightly too thick and the bhakri a tad too dense. As someone who values precision and accuracy in their culinary pursuits, I would have liked to see more detailed instructions and measurements in the recipe. Nevertheless, I acknowledge the effort that went into creating this traditional dish, and I appreciate the opportunity to explore new flavors and cuisines.