Methi Pithla | Methiche Pithle
Methi Pithla (also called Methiche Pithle) is a simply rustic curry made with fresh methi leaves (fenugreek leaves) and besan (gram flour). It is flavoured with garlic and green chillies, and tastes divine with Bhakri or roti.
Servings Prep Time
4 to 6People 10Minutes
Cook Time
15Minutes
Servings Prep Time
4 to 6People 10Minutes
Cook Time
15Minutes
Instructions
Preparing the Besan
  1. Dry roast the besan till it just starts to change colour.
  2. Set aside to cool.
  3. Add the turmeric to the besan and mix well.
  4. Sieve together the besan to ensure there are no lumps.
  5. Place the besan in a large vessel.
  6. Gradually, add 1 cup of water while mixing continuously to avoid lumps.
  7. Ensure you have a smooth batter.
  8. Set aside.
Making the Methiche Pithle
  1. Over medium flame, heat the oil in a kadai or a heavy-bottomed vessel.
  2. Add the garlic and fry till it just starts to change colour.
  3. Add the mustard seeds and let them splutter.
  4. Add the cumin seeds and stir-fry for a few seconds.
  5. Add the green chillies and asafoetida, and stir-fry for a few seconds.
  6. Add the methi leaves and stir-fry for a few seconds.
  7. Add about 1/4 cup water and cook covered so that the methid leaves are cooked well.
  8. Turn down the heat to low.
  9. Mix the besan batter.
  10. Slowly add the besan batter to the cooked methi leaves. Stir constantly.
  11. Add salt and mix well.http://aahaaramonline.com/wp-admin/admin.php?page=sumome
  12. Turn the heat up to medium and cook the mix till the Methi Pithla becomes thick and glossy.
  13. Turn off the heat and serve immediately with roti or Bhakri.
Recipe Notes
  • Methi Pithla is best eaten hot.
  • If the Pithla goes cold, it will solidify. Just add some warm water and mix well. Heat the Pithla for 2-3 minutes.

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