Pithla – Gakar


Today’s menu is a very simple yet tasty delicacy from Maharashtra. You can call it a comfort meal in any Maharashtrian household – Pithla-GakarPithla means gram flour mixed with yogurt and water with a tempering of green chili, mustard seeds and turmeric. When you run out of veggies, or when you are not in an elaborated cooking, or you are in a rush, pithla is a perfect dish to go with rice or chapatis.  Gakar is small (poori size) chapatti but not thin. I remember my Aai used to serve it with homemade toop (clarified butter) and Gul (jiggery). As a kid, I never enjoyed Pithla-Gakar a lot. I don’t know why. I used to ask for normal chapati instead of gakar. But last India trip brought my almost gone interest back in Pithla-Gakar. Credit goes to my BIL. He makes awesome Pithla-Gakar. My sister thought I will not have Gakar so she served me Chapati but I didn’t even touch a single chapati. After coming back, I decided to make it. And I think, I did justice to the dish to a very extent. At least I am happy for trying out this authentic dish. And thanks to my BIL for making such yummy Pithla-Gakar.



For Gakar you will need:

  • Whole wheat flour – 2 cups
  • Salt – to taste
  • Carom seeds – ½ teaspoon
  • Oil – 1 to 2 tablespoons
  • Water – for kneading


  • Mix all the ingredients. Knead it to tight dough. Add 1 tablespoon oil while kneading the dough. Cover it and keep it for half an hour. The dough should not be very soft; it should be like the one we knead for preparing Puris.
  • Make medium sized balls of the dough.
  • Roll it to form a small disc. The size of it should be less than that of puri. Also it should not be as thin as chapatti. I prefer to do four in one batch. While rolling, do not use wheat flour like the way we prepare chapati. It should be similar to puri preparation.
  • Take a pan and keep it on a medium-low heat.
  • Add the rolled Gakars on it.
  • Keep it for 2-3 minutes. Now turn all of them on the other side and keep it for 3-4 minutes.
  • Finally one by one, let them puff up directly on the gas top. I use a rack for this part similar to what I do while making fulkas. They should open like Puris or Fulkas.
  • Transfer them to a casserrole and top it with ghee.


Now let’s make Pithla.

  • 1/2 Onion – chopped
  • Mustard seeds – one teaspoon
  • Asafoetida (hing)
  • 2 Green chilies – slit vertically
  • Turmeric powder – half teaspoon
  • Carom seeds – 1 teaspoon
  • Besan (gram flour) – 4 tablespoon
  • Oil
  • Water – 2 -3 cups
  • Yogurt –  approximately 1/2 cup



  • In a mixing bowl, add 4 tablespoon besan, salt and water, yogurt and mix well. Make sure no lumps are formed.
  • In a vok (Kadhai), add 2 tablespoon Oil and add mustard. Once it crackles, add carom seeds, asafoetida and green chilies.
  • Next add chopped onions and fry till they turn golden brown.
  • Next add turmeric powder.
  • Next pour the besan mixture and stir well. Add around 2-3 cups of water. Adjust water according to your desired consistency.
  • Keep stirring in between so that it does not sick the bottom.
  • Cover it and let it cook for around 10 minutes so that besan is completely cooked.

Your Pithla-Gakar is ready. Serve it with Gul and Ghee. And yes, Thecha goes very well with this. Here is the recipe for Thecha.





About Alpana

I am Alpana Deo. You can call me a passionate writer who enjoys writing in any form.I feel motherhood gave me chances to explore and think about many such areas that I never paid attention. Writing to me is a feeling of satisfaction, relaxation after a tiring day and an accomplishment of doing something meaningful.