by Tarla Dalal
Added to 186 cookbooks
This recipe has been viewed 55359 times
Methi Pitla is a variant of the evergreen Maharashtrian dish. The addition of fenugreek leaves gives an exciting twist to the otherwise comforting flavour of traditional pitla, making it a suitable accompaniment for a variety of dishes, especially those like jowar roti, which rely on the accompaniment for spice. The best part is that this tongue-tickling preparation is made using a base of besan and other common ingredients, and can be prepared quite fast too.
- Combine the besan and 2 cups of water in a deep bowl and whisk well. Keep aside.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 minute.
- Add the methi, green chillies and asafoetida and sauté on a medium flame for 2 minutes.
- Add the besan-water mixture, chilli powder, turmeric powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
- Serve immediately with jowar roti, garlic chutney and onions.
Nutrient values per serving
|Vitamin A||224.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||4.5 mg|
|Folic Acid||1.4 mcg|
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