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Recipe
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Recipe Contributed By: Neelam Prasad , Patna |
Ingredients
Chana Daal - 1 cup
Wheat Flour (Aata) - 1 and a 1/2 cup
Haldi - 1/4 tsp
Red Chilli Powder - 1 tsp
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 bunch
Hing - 1 pinch
Pure Ghee/Butter - 3 tbsp
Salt to taste
Method of Preparation
1. Mix 1 tbsp ghee and a little salt to the Aata.
2. Add a little water and make dough like puri-dough.
3. Soak chana daal in water for at least 4 hours.
4. Drain water and and coarse grind soaked chana daal.
5. Mix haldi, red chilli powder, garlic paste, ginger paste and salt.
6. Divide the dough into 8-10 parts. Roll into thick rotis.
7. Put a little daal mixture in each roti, fold and press the edges together to stick firmly.
8. Boil water in a large pot (degchi) and add 1 tsp cooking oil.
9. Put the stuffed rotis (pittha) in boiling water. Cook for 10 minutes.
10. Take out pitthas, cool and cut into about 1" thick pieces.
11. Heat 2 tbsp ghee in a Kadahi.
12. Add mustard seeds, curry patta and hing.
13. When baghar or chhownk is ready, add pittha pieces and stir fry.
14. Serve with green chutney.
Notes and Tips
