Cuisine : Egg & Vegetable Chitai Pitha- How to prepare this delicious Bengali Indian item

 



Egg and Vegetable Chitai Pitha is a delicious savoury twist on the traditional Bengali chitei pitha. Soft, fluffy and lightly spiced, this version is enriched with eggs and packed with fresh vegetables, making it a wholesome breakfast or evening snack. Steamed on a tawa, the pitha turns beautifully moist and aromatic, perfect to enjoy on its own or with a light chutney.

Ingredients

Atap rice flour – 250 g

Cornflour – 1 tablespoon

All-purpose flour – 1 tablespoon

Salt – to taste

Eggs – 4

Chopped long beans – 1 cup

Grated carrot – 1 cup

Finely chopped green chillies – 2 teaspoons

Finely chopped onion – ½ cup

Ginger paste – 1 teaspoon

Garlic paste – ½ teaspoon

Chopped coriander leaves – 3 tablespoons

Chopped mint leaves – 1 teaspoon

Water – as required

Oil – for greasing

Method

In a bowl, combine the atap rice flour, cornflour and all-purpose flour. Gradually add water to make a smooth batter. Keep it aside for about 30 minutes.

Crack the eggs into the rested batter and mix very well so that no lumps remain. Add all the chopped vegetables, ginger paste, garlic paste and salt. Mix thoroughly. The batter should be thick but pourable.

Heat a tawa on low flame and lightly brush it with oil. Pour a ladleful of the batter onto the tawa, shaping it like a chitei pitha. Cover with a lid and let it cook gently on low heat so that it steams and cooks through evenly.

Once set and cooked, remove from the tawa. Serve hot and enjoy.

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