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Pithla Bhakri is a traditional Indian bread with authentic flavors and a satisfying texture. This versatile accompaniment is a family meal essential that pairs perfectly with curries and chutneys.
Dice the onion finely and slice the green chilies. Set aside; this ensures even flavor distribution.
For the pithla: Heat 1 tbsp oil in a nonstick skillet over medium heat. Add mustard seeds and cumin seeds; let them crackle for 20–30 seconds.
Add onions and green chilies. Sauté on medium flame until onions turn soft and translucent, about 2–3 minutes.
Add turmeric powder, red chili powder, and salt. Mix well, then slowly add chickpea flour while stirring continuously.
Gradually pour in 1 cup water, stirring constantly to avoid lumps. Cook on low-medium heat, stirring frequently, until the pithla thickens to a pudding-like consistency (6–8 minutes). Remove from heat and keep covered.
For the bhakri: In a mixing bowl, combine whole wheat flour and a pinch of salt. Add water little by little and knead into a smooth, soft dough (5 minutes). Rest covered for 10 minutes.
Divide the dough into equal balls. On a clean surface, flatten into 6-inch discs using your hands or a rolling pin, dusting with dry flour as needed.
Heat a heavy skillet or tawa over medium-high. Place a bhakri on hot skillet; cook 1–2 minutes, flip, and cook the other side until light brown spots appear. Press gently for fluffiness. Optionally finish directly over open flame for a rustic touch.
Brush cooked bhakri with a little oil. Repeat with remaining dough. Serve warm with hot pithla, curries, or chutneys.
