Spicy egg Pitha Recipe

A traditional Bangladeshi snack
Spicy egg Pitha Recipe
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
Servings: 6 Pieces

Ingredients

Nutrition Facts
Spicy egg Pitha Recipe
Amount Per Serving (6 Pieces)
Calories 254 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Saturated Fat 1.3g8%
Cholesterol 124mg41%
Sodium 280mg12%
Carbohydrates 44.4g15%
Sugar 0.5g1%
Protein 7.8g16%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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