Bengal
Nonta pitha
Winter peas tucked into rice skins. Bengal's answer to a cold morning.
60 minTime
7 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original279kcal
7 gprotein
5 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Grind the peas, ginger and chillies to a coarse paste without water.
- 2Heat 2 tsp mustard oil until it smokes lightly, then lower the heat. Add cumin seeds and asafoetida, then the pea paste, 1/2 tsp salt and sugar. Cook, stirring, until dry and it leaves the pan, about 8 minutes. Add roasted cumin and coriander. Cool.
- 3Boil the water with the remaining salt and 1 tsp mustard oil. Lower the heat, rain in the rice flour, stir and cover 10 minutes. Knead while warm.
- 4Flatten lime sized balls into thin discs, fill with a spoon of pur, fold into half moons and pinch the edge into a rope pattern.
- 5Steam for 12 minutes on a greased plate.
Serve it like this
Serve warm with dhonepata chutney or a little tomato chutney.
