Cuisine : Vegetable Pitha (Sobji Pithe)- How to prepare this Bengali Indian popular item

 

Vegetable Pitha, or Sobji Pithe, is a traditional Bengali steamed delicacy, commonly prepared during winter. Made with soft rice dough and a mildly spiced vegetable filling, this pitha is healthy, wholesome, and quite similar in technique to making momos, though the flavours are distinctly Bengali.

Ingredients

For the outer covering

250 g Gobindobhog rice flour

A pinch of salt

2 cups lukewarm water (approx.)

For the vegetable filling

Cauliflower – as required (finely chopped)

Carrot – as required (finely chopped)

Green peas – a small quantity

Potato – as required (finely chopped)

Fresh coriander leaves – chopped

Salt – to taste

Oil – as required

½ teaspoon cumin powder

Chilli powder – to taste

Method

First, chop all the vegetables and wash them thoroughly. Heat a frying pan with a little oil and add the vegetables. Sauté lightly, then add salt, cumin powder, and chilli powder. Stir well, cover, and cook until the vegetables are fully cooked. Switch off the heat and allow the filling to cool completely.

Meanwhile, take the rice flour in a bowl, add a pinch of salt, and gradually mix in the lukewarm water to form a soft, smooth dough.

Divide the dough into small portions and flatten each portion. Place a spoonful of vegetable filling in the centre and shape it into a pitha, sealing the edges carefully.

Heat water in a steamer or any suitable steaming vessel. Once the water starts boiling, arrange the pithas inside the steamer, cover, and steam for about 15 minutes.

After 15 minutes, uncover and check—the pithas will be fully cooked and soft. Serve hot.

A nutritious, steamed Bengali pitha that is light on the stomach and rich in traditional flavours.