Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, bombay chutney or pitla. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pitla is a popular dish from the North Karnataka and Maharashtra region. Its also called as Zunka / junka in few regions. Made in minutes, this a perfect side dish to have with phulkas / bhakri / rice. Traditionally this side dish is served with jowar roti.
Bombay Chutney or Pitla is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Bombay Chutney or Pitla is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook bombay chutney or pitla using 2 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Bombay Chutney or Pitla:
- Get 2 onions, 2 tomatoes, 1tsp mustard seeds, 1tsp jeera, 1 carrot
- Prepare 1 boiled potato, 2tbs besan or gram flour, 3 green chillies
It is popular down South especially in Andhra Pradesh and Tamil Nadu. Go to any of the road side tiffin centers in any small town or city, you are sure to find 'bombay chutney' on their menu. Yet another one from my grandma's kitchen. But I am sure this was not prepared in this way about a century back.
Steps to make Bombay Chutney or Pitla:
- Take 1tbsp oil in kadai and add mustard seeds n jeera saute once splutter add onions n green chillies saute again once soft add sliced tomatoes n saute then add cut carrots.
- Let the carrots cook till soft then add water n salt, turmeric n saute. Meanwhile add water to besan n mix well like in picture. This is to avoid any lumps. Dont add besan directly.
- Once carrots r cooked crush boiled potato n add in kadai. Mix well add more water cook for sometime. Add besan too n cook few min. When its bit thin off the stove as it thickens after adding besan. Garnish with coriander leaves. It goes very well with poori n chapati.
Yet another one from my grandma's kitchen. But I am sure this was not prepared in this way about a century back. From what I know onions were a taboo in a traditional Brahmin household in those days. My mom says she ate it as a child and at that time it was made with no vegetables at all. Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.
So that is going to wrap it up for this special food bombay chutney or pitla recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
