methi pitla recipe | Maharashtrian methi che pitla | methi zunka |
by Tarla Dalal

methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures

Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. We have added little twist to pithla by adding chopped fenugreek leaves (methi) and made a very delicious recipe that is "Methi Pitla".The addition of fenugreek leaves gives an exciting twist to the otherwise traditional Maharashtrian pitla.

Methi Pitla is quick and super easy to make. I remember as a kid, when we would run out of vegetables or when mom would be in a hurry she would make this super quick Maharashtrian sabzi "methi pitla". When you cook the methi pitla with a little more water it is called methi zunka.

The procedure to make Maharashtrian methi che pithla is very simple. The base of the recipe is besan, so firstly besan is mixed with required water and whisked properly making sure no lumps are left. Further, oil is heated in a non-stick pan and onions and garlic paste are added. Onions give a mouthfeel to the pithla. Once the onions are cooked methi leaves are added with chillies and asafoetida. Generally methi pitla is made spicy but you can adjust the green chillies according to your preference. Lastly, besan water mixture, turmeric and red chilli powder are added. And mixed well. It is cooked together for 3-4 minutes while continuously stirring it, if you leave it unattended there are high chances of your Maharashtrian methi che pithla getting burnt or it will stick to the bottom of the pan. So, to avoid that make sure you stir and whisk it continuously.

Spicy methi pitla with chawal bhakri is the comfort food for most Maharashtrian families and a popular dish in most roadside eateries in Mumbai called the “Zunka Bhakar centres”. When I was studying in Bombay, I remember eating at the Zunka Bhakar centres on many nights when we went to the town side.

Serve Methi Pithla with jowar bhakri and accompany it with onions and red chill thecha.

Enjoy methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with step by step procedure and video below.

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Methi Pitla recipe - How to make Methi Pitla

For Methi Pitla
3/4 cup chopped fenugreek (methi) leaves
3/4 cup besan (bengal gram flour)
3 tbsp oil
1/2 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
2 tsp finely chopped green chillies
2 pinches asafoetida (hing)
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste

Method
For methi pitla

To make methi pitla, combine the besan and 2 ½ cups of water in a deep bowl and whisk well. Keep aside.
Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute.
Add the methi, green chillies and asafoetida and sauté on a medium flame for 2 minutes.
Add the besan-water mixture, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Serve the methi pitla immediately with jowar roti, garlic chutney and onions.

Nutrient values (Abbrv) per serving

Energy	226 cal
Protein	6.8 g
Carbohydrates	20.5 g
Fiber	5.3 g
Fat	13 g
Cholesterol	0 mg
Sodium	27.2 mg

Click here to view calories for Methi Pitla

Methi Pitla recipe with step by step photos

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How to make methi pitla

To prepare methi pitla recipe | Maharashtrian methi che pitla | methi zunka |, in a deep bowl, take besan. Many people even roast besan till it changes colour & turns aromatic before using.
Add 2 cups of water.
Whisk well to form a lump-free mixture. Keep aside.
For besan methi pitla, heat the oil in a deep non-stick kadhai.

Once the oil is hot, add the onions.
Add the garlic paste. You can also add finely chopped garlic.
Sauté on a medium flame for 1 minute or until they are soft.
Add methi. It has been cleaned, washed and chopped before adding.
Add green chillies. Add more or less as per your preference.

Add asafoetida and sauté on a medium flame for 2 minutes.
Sauté on a medium flame for 2 minutes
Add the prepared besan-water mixture.
Add chilli powder.
Add turmeric powder. These spices can also be added to the besan-water mixture.

Add salt.
Mix well and cook methi pitla | Maharashtrian methi che pitla | methi zunka | on a medium flame for 3 minutes, while stirring continuously. It will thicken as you cook so, switch off the flame when you have achieved a desired consistency of your choice. We would suggest if you are intending to serve Methi Pithla with rice, keep it liquid and solid if eating with Bhakri or Chapati.
Serve Methi Pithla immediately with jowar roti, garlic chutney and onions. You can also enjoy methi pithla hot with Bajrichi Bhakri or Tandulchi Bhakri. If the Pithla goes cold, it will solidify. Just add some warm water, mix well and reheat for 2-3 minutes before serving. Also check out our other Maharashtrian recipes like https://www.tarladalal.com/Maharashtrian-Pitla-Pitla-Recipe-Besan-Pitla-Recipe-40781r, https://www.tarladalal.com/Cauliflower-Greens-Pitla-39643r

Tips for methi pitla

You can roast the besan slightly if you wish to.
After adding the besan mixture and spices, remember to mix it continuously to avoid lump formation.

Make this recipe as close as possible to serving time. It thickens with time, so you have to serve it immediately.
Methi can be replaced with chopped spinach or chopped chawli bhaji.