Vegetable Pithla Bhakri (Chickpea Flour Flatbread)
A traditional Indian flatbread made from chickpea flour, served with a spicy vegetable pithla (curry) filling.
4.1 / 5 (627)
Ingredients
For the Bhakri
- chickpea flour
2 cups
- salt
a pinch
- water
1 cup
For the Pithla
- onions
2 medium
- tomatoes
2 medium
- green chilies
2 pieces
- ginger
1 inch
- garlic
3 cloves
- chickpea flour
1 cup
- vegetable oil
2 tablespoons
Instructions
- 1
In a large mixing bowl, combine chickpea flour and salt. Gradually add water to make a soft dough. Knead for 5-7 minutes and rest for 10 minutes.
To start making the bhakri, combine the chickpea flour and a pinch of salt in a large mixing bowl. Gradually add water to the bowl and mix until the dough starts to form. Be careful not to add too much water, as the dough should be soft and pliable, not sticky. Knead the dough for 5-7 minutes, until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
- 2
Divide the dough into 4 equal portions and roll out each portion into a thin circle. Heat a non-stick skillet or tava over medium heat and cook the bhakri for 1-2 minutes on each side, until it's golden brown and cooked through.
After the dough has rested, divide it into 4 equal portions. Take each portion and roll it out into a thin circle, using a rolling pin. Heat a non-stick skillet or tava over medium heat. Place a bhakri on the skillet and cook for 1-2 minutes on the first side, until it starts to puff up and the edges start to curl. Flip the bhakri over and cook for another 1-2 minutes, until it's golden brown and cooked through. Repeat the process with the remaining dough portions.
- 3
For the pithla, heat oil in a pan over medium heat. Add onions, tomatoes, green chilies, ginger, and garlic, and sauté until the vegetables are soft. Add chickpea flour and stir well.
To make the pithla, heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onions, tomatoes, green chilies, ginger, and garlic to the pan. Sauté the vegetables until they're soft and lightly browned. Add the chickpea flour to the pan and stir well to combine with the vegetables. Cook for 1-2 minutes, until the flour is lightly toasted.
- 4
Add water to the pan and stir well to combine with the pithla mixture. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, until the pithla has thickened. Season with salt to taste.
Add 1 cup of water to the pan and stir well to combine with the pithla mixture. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, until the pithla has thickened and the flavors have melded together. Season the pithla with salt to taste.
- 5
Serve the bhakri with the pithla filling. Garnish with chopped cilantro or scallions, if desired.
Once the bhakri and pithla are ready, it's time to assemble and serve. Place a bhakri on a plate and spoon some pithla filling onto the bhakri. Garnish with chopped cilantro or scallions, if desired. Serve immediately and enjoy!
Ratings & Reviews
User Ratings
5
279
4
196
3
121
2
24
1
7
Reviews
ZL_1980I recently tried the Vegetable Pithla Bhakri (Chickpea Flour Flatbread) recipe and was pleased with the overall experience. The combination of the crispy bhakri and the flavorful pithla filling was quite satisfying. Although I typically enjoy traditional Chinese cuisine, I appreciate the diversity of international dishes and was excited to try this Indian flatbread. The preparation process was straightforward, and the ingredients were easily accessible. I particularly enjoyed the texture of the bhakri, which was crispy on the outside and soft on the inside. The pithla filling had a nice balance of spices, and I appreciated the use of chickpea flour, which added a unique flavor. One suggestion I might make is to consider adding some dumplings or noodles to the dish, as I find that these ingredients often complement Indian and international cuisine. However, I understand that this might deviate from the traditional recipe. Overall, I would recommend this recipe to those looking to try something new and flavorful. I will likely make it again in the future.
Kairos24I tried this Vegetable Pithla Bhakri recipe and it was an interesting experience. As a meat-lover, I was a bit skeptical about the chickpea flour flatbread and spicy vegetable curry filling, but I was willing to give it a shot. The preparation process was a bit longer than I expected, but the instructions were clear and easy to follow. The end result was a tasty and filling dish, but it didn't quite satisfy my cravings for meaty flavors. I think I would have enjoyed it more if I had added some grilled chicken or beef to the pithla filling. Despite that, I appreciated the unique flavors and textures of the dish. Overall, it's a good option for vegetarians or those looking for a meat-free meal, but for me, it was just okay.
SofiRG93¡Este Pithla Bhakri es una verdadera delicia! Me encanta que sea una receta tradicional india que combina perfectamente con mis gustos flexitarianos. La masa de harina de garbanzo para las bhakris es suave y fácil de trabajar, y el relleno de pithla es simplemente delicioso! Me encanta la mezcla de sabores y texturas, ¡es como un abrazo en un plato! La única razón por la que no le doy 5 estrellas es que, siendo intolerante a la lactosa, me hubiera gustado ver algunas opciones alternativas para agregar un toque cremoso al pithla. Pero en general, ¡esta receta es un acierto! La recomiendo a todos mis amigos que aman la comida internacional y los sabores exóticos. ¡Buen provecho!
leilz22🌟 Wow, just made this Vegetable Pithla Bhakri and I am absolutely in love with it! 😍 As a vegan who's always on the lookout for new plant-based recipes to try, I was thrilled to see that this one fits the bill. The combination of chickpea flour, veggies, and spices is just genius 🤩. I loved how easy it was to make the bhakri and pithla - the instructions were clear and straightforward. The best part? No mushrooms in sight 🍄👎 - I'm so glad I don't have to worry about those earthy flavors ruining my meal 😂. The pithla filling was so flavorful and hearty, and the bhakri was perfectly crispy on the outside and soft on the inside 🥔. I'm definitely making this again and experimenting with different vegan variations 🌟. If you're a fellow vegan or just looking for a new recipe to spice up your meal routine, give this one a try - you won't be disappointed 😊!
SofiRHHI tried the Vegetable Pithla Bhakri and I must say, it was **muy delicioso**! The combination of the crispy chickpea flour flatbread and the spicy vegetable curry was **absolutely fantástico**. I loved how the flavors all came together, it was like a **fiesta in my mouth**! The only thing that kept it from being 5 stars is that I had to make some adjustments to the recipe to accommodate my pescatarian diet, but overall, it was a **genial** experience. I would definitely make it again and experiment with different fillings, maybe even add some **salsa** or **guacamole** to give it a Mexican twist!
AapoTMTraditional Indian flatbread with a spicy twist. The combination of chickpea flour and vegetable pithla filling is interesting. As a pescatarian, I appreciate the absence of meat in this dish. However, I would have liked to see some Finnish or Nordic flavors incorporated into the recipe. The preparation time was reasonable, but the dough handling process required some finesse. Overall, a satisfying and flavorful experience, although I might substitute some ingredients to accommodate my lactose intolerance.
rohanmehta27### A Deliciously Spicy Bhakri Experience I'm always on the lookout for new flavors to spice up my meal routine, and this Vegetable Pithla Bhakri recipe truly delivers! As a fan of Indian street food, I appreciate the combination of crispy chickpea flour flatbread (bhakri) and the savory, slightly spicy vegetable pithla filling. The best part? It's relatively healthy compared to some of my usual guilty pleasures like vada pav and pani puri. I love that I can indulge in a flavorful meal while still keeping my diet in check. The recipe itself is straightforward, although I do wish there were more detailed instructions for achieving the perfect bhakri texture. With a bit of practice, I'm confident anyone can master it. Overall, I'd highly recommend this recipe to anyone looking to level up their Indian cuisine game. It's a great addition to my meal prep rotation, and I'm excited to experiment with different variations and spice levels.
LeyLey25I enjoyed trying this Vegetable Pithla Bhakri recipe! As someone who is gluten-sensitive, I appreciated that it uses chickpea flour, which is a great alternative to traditional wheat flour. The recipe itself was clear and easy to follow, although I had to look up some of the cooking terms to make sure I understood them correctly. I was happy to see that the ingredients were halal-friendly. The combination of the crispy bhakri and the spicy pithla filling was delicious, and I liked that it was a new type of dish for me to try. My only suggestion would be to provide more detailed explanations of some of the cooking steps, as I had to use my problem-solving skills to figure out what was meant by 'until the edges start to curl.' Overall, I would recommend this recipe to others who are looking to try something new and gluten-free, and I think it would be a great addition to a shawarma or falafel night!
kaito_nakamura_22I recently tried making Vegetable Pithla Bhakri, a traditional Indian flatbread dish, and I must say it was quite an experience. As someone who enjoys spicy food, I appreciated the kick from the green chilies and the option to add more heat to the pithla. The combination of the crispy bhakri and the flavorful, slightly spicy pithla was delightful. However, I did have to be mindful of my lactose intolerance, which wasn't a challenge in this case since the recipe doesn't include any dairy products. The instructions were mostly clear, but I did encounter a minor issue with the dough consistency. Overall, I would recommend this recipe to those who enjoy trying new flavors and textures, but I might suggest some adjustments to make it more accessible to a wider range of tastes.