Besan Pitla

Cooking time
30 mins
4 people
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Besan  Pitla


  • Chickpea Flour (Besan) – 6 Tbsp
  • Oil – 2 Tbsp, divided
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Curry Leaves – few
  • Asafoetida – 1/4 tsp (divided)
  • Onions – 1 medium, finely chopped
  • Garlic – 6 cloves, finely chopped
  • Green Chilies – to taste, finely chopped
  • Roasted Cumin/Coriander Powder – 2 tsp
  • Red Chili Powder – 1 tsp or to taste
  • Turmeric Powder – 1/4 tsp
  • Tomatoes – 2 medium, chopped
  • Cilantro (Coriander) – 5 sprigs, finely chopped
  • Water – 2 cups
  • Lime/Lemon Juice – 1 Tbsp or to taste
  • Salt – to taste


Step1 :  In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil.

Step2 : Add in the Chickpea Flour and roast till it gets a wonderful aroma.

Step3 :  Remove from flame and transfer to another bowl.

Step4 : In the same pan, heat the balance of the Oil (1 tbsp).

Step5 : Once hot, add Mustard Seeds, allow them to pop.

Step6 : Add in Cumin Seeds and let them splutter.

Step7 : Add in Asafoetida (1/8th tsp), Curry Leaves, Onions, Garlic and Green Chillies, in that order and mix well.

Step8 : Cook till the Onions are translucent.

Step9 : Lower heat and add in dry spices – Roasted Cumin and Coriander powder, Red Chilli Powder and Turmeric Powder.

Step10:Cook them for a minute.

step11:Add in the roasted Chickpea Flour, cook for 2 minutes

step12:Add in Tomatoes, Cilantro and Water (little at a time).

step13. Mix well so there are no lumps and it forms a gravy.

step14. Add in Salt and Lime/Lemon Juice to taste.

step15. Allow it to come to a boil.

step16. Add in the balance of the Asafoetida and mix well.

step17. Serve hot with Chapatis, Bhakri or Bajra Roti.