Spicy egg Pitha Recipe

Jhal dim pitha is one of the very popular bangladeshi pitha. This pitha is the spicy version of the very popular poa pitha/teler pitha. To make this yummy pitha you will only need a few ingredients and most of which you’ll find in your kitchen. Also it’s very easy and quick to make this jhal pitha.

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Jhal dim pitha is one of the very popular bangladeshi pitha. This pitha is the spicy version of the very popular poa pitha/teler pitha. To make this yummy pitha you will only need a few ingredients and most of which you'll find in your kitchen. Also it's very easy and quick to make this jhal pitha.

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Equipments used

Measuring Spoons

Spatulas

Chef Knife

Cutting Board

Mixing Bowls

Frying Pan

Grater

Servings:6 Pieces

Ingredients 

1x2x3x

• 1 Cup Rice Flour
• ¼ Tsp Salt
• ¼ Tsp Black Pepper
• ½ Tsp Cumin Powder
• ½ Tsp Red chili powder
• ¼ Tsp Turmeric powder
• 1 Tsp Garlic-ginger paste
• 1 Tbsp Grated onion/ onion paste
• 2 Large Eggs
• ¼ Cup Water
• 2 Medium size Chopped green chilies
• 1 Tbsp Chopped coriander

Nutrition Facts

Spicy egg Pitha Recipe

Serving Size

 

6 Pieces

Amount per Serving

Calories

254

% Daily Value*

Fat

 

4.6

g

7

%

Saturated Fat

 

1.3

g

8

%

Cholesterol

 

124

mg

41

%

Sodium

 

280

mg

12

%

Carbohydrates

 

44.4

g

15

%

Sugar

 

0.5

g

1

%

Protein

 

7.8

g

16

%

Calcium

 

34

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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Instructions

• First, in a bowl take a cup of rice flour.
• Then add the salt, pepper, cumin powder, chili powder, turmeric powder and give them all a quick mix.
• Now add garlic ginger paste and grated onion followed by 2 large eggs and give them another mix.
• Gradually add room temperature water to make the batter. The batter shouldn’t be very thin but thin enough to be poured or dropped from a spoon.
• Once the batter comes together whisk it for 3-4 minutes straight, this incorporates air in the batter which makes them puffy and fluffy.
• Then add the chopped chilies and coriander leaves.
• Let the batter rest for 10 minutes.
• Now heat up enough oil to deep fry the pithas.
• When the oil is heated up, turn the flame into medium and pour a spoonful of batter into the hot oil.
• After about 30 seconds flip it over and the pitha will be puffed up then. Flip the pitha again and repeat the same process until its golden brown or fully cooked through.
• Once the pitha is fried properly take it out in a paper towel and similarly fry the rest.
• Serve them hot. You can serve them on its own or with chicken/beef/mutton curry.

Notes

The consistency of the batter shouldn’t be too thin or thick. it has to have a semi-thick pouring consistency.
You have to deep fry the pithas and you can fry 2-3 pithas together in a large pan.

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