Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
|Savoury Pittha ~Indian State Jharkhand|
Lets visit Jharkhand today in the Blogging Marathon of Indian States!!
being a tribal dominated state nature plays a large part in the lives of the
people. Branches of sacred trees are brought and ceremonially planted and
worshipped in the courtyards.
cuisine is vegetarian as well as non vegetarian. Traditional Jharkhand dishes
are not available at restaurants, as they have not been
commercialised. Prepared exclusively in tribal regions, this cuisine uses
oil and spices infrequently, except for pickle production and special occasions.
brinjal slices or egg plant, is popular in Jharkhand. Thekua is a sweet dish made of
sugar, wheat, flour and chopped coconuts. Hadia, which is made out of paddy rice, is a refreshing
drink. A wide variety of recipes are prepared with different types of rice
in Jharkhand which include recipes like Dhuska, Pittha and different kinds of
Rotis prepared with rice.
Come lets make delicious Pittha today!
But what are Pitthas? According to Wikipedia,” Pithas are primarily made
from a batter of rice flour or wheat flour, which is
shaped and optionally filled with sweet or savory ingredients. When filled, the
pitha’s pouch is called a khol (lit. “container”) and the
fillings are called pur.
stuffed vegetable pithas, ingredients such as cauliflower, cabbage, radish, or potato are usually fried, baked, or steamed,
and then mashed, cooled, and formed into small balls to stuff into the pithas.
pithas typically include sugar, jaggery, date juice,
or palm syrup, and can be filled
with grated coconut, cashews, pistachios, sweetened vegetables, or fruits. Sweet pithas are also often
flavored using cardamom or camphor.
on the type of pitha being prepared, pithas can be fried in oil or ghee, slow-roasted over a fire, steamed, or baked and rolled over a hot plate.
are often eaten at small meals such as breakfast or as a snack with tea, although there are many sweet
varieties that are reserved for desserts or holidays.”
|Savoury Pittha~Indian State Jharkhand|
1½ cup Chana dal
1½ cup Atta (flour)
4 tsp garlic laung/cloves, chopped
2 tsp ginger,
2 tsp Garam masala powder
½ tsp Hing/asafoetida powder
1 tsp Haldi /turmeric powder
2-4 Dry red whole chili (adjust as per taste)
Salt to taste
½ tsp oil
Wash, drain and Soak chana dal overnight in a bowl of water.
In the morning knead the flour with little water and make medium
hard dough. ( the dough should not be as loose as the chapatti dough and as
firma s the puri dough)Set keep aside.
Meanwhile wash the chana dal with fresh water, and then drain
in a colander.
Put dal in a mixer
the garlic, ginger, garam masala, Hing, haldi, red chillies and salt and
mince. Do not add water.
When dal is fine Check seasoning and transfer to a bowl.
Divide the dough into 8 balls. Similarly divide ground dal in
8 equal parts.
Using the rolling pin roll out to small thick discs what in
India called puris of each dough ball.
Spoon one part of the dal filling in the middle of the puri.
Brush the puri edges with stick the other half on the wet half
sealing the dal mix inside.
Press well using your finger. Repeat for all the discs.
Meanwhile, fill a 5 litre pot ¾ with
water and boil. When the water starts to boil add ½ tsp oil in it.
Now slowly drop the
pitthas in the boiling water and boil uncovered for 20 minutes.
After 20 minutes, take out each pittha carefully with a
slotted spoon and keep on a plate.
When slightly cool, serve with green dhania/ coriander chutney.
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