Good evening, dear friends of the Hive Food Community.
I hope your days are going really well. Are you all doing fine?
Today I went to the market and noticed beetroot being sold at a fruit shop. I had never eaten beetroot before. I thought it might taste good, but after bringing it home and eating it, I honestly didn’t like it at all. However, beetroot is very beneficial for the skin. So today I made a savory pitha recipe using beetroot, carrot, and potato, and I’m going to share that with you.
Whenever I visit my grandmother’s house, she makes spicy jhal puli pitha. I thought of adding beetroot to that spicy pitha and tried making it in my own way. It tasted amazing when eaten with tomato sauce.
Ingredients for making Jhal Pitha
First, we will prepare the filling.
Ingredients needed:
Beetroot
Potato
Carrot
Salt
Oil
Cumin powder
Coriander powder
Onion
Green chili
Chili powder
I cut the potato, carrot, and beetroot into square shapes. I finely chopped the onion and green chilies as well.
After washing everything properly, I put them into a pan and started frying. One by one, I added oil, salt, cumin powder, and coriander powder, and fried everything well.
Once it was nicely cooked, I added one egg and mixed it thoroughly. Adding an egg increases the taste ten times! Then I took it out into a bowl and kept it aside.
This stir-fry can also be eaten with rice and bhorta (mashed items). I sometimes make this vegetable fry with mashed potatoes, especially during winter when carrots are easily available.
Dough Preparation
In another pot, I added water, rice flour, salt, chili powder, cumin powder, and beetroot juice, then mixed everything well and put it on the stove.
I kept stirring continuously until the dough was ready. It doesn’t take much time. When the water dries up and the dough becomes sticky, I turn off the stove and take it down.
Making the dough this way keeps it very soft and smooth, without any lumps.
I shaped the dough into small balls and made flatbreads by hand. The dough should not be rolled too thin; it needs to be slightly thick. I used a cookie cutter to make round shapes. Then I carefully filled them with the prepared stuffing and designed the pithas nicely. I ended up making quite a lot of pithas.
The filling can be made in many ways. If you add finely chopped beef with potatoes, it tastes even more delicious.
Frying the Pitha
After shaping all the pithas, I heated oil in a pan and slowly fried them one by one. The pithas should be fried on medium heat and must be deep-fried. That’s how they become perfectly crispy.
Once all the pithas were fried, I served them hot on a plate and enjoyed them with tomato sauce—it tasted absolutely amazing. You can use any kind of sauce you like.
This pitha can also be served as an evening snack. These spicy pithas are incredibly tasty. How did you like this jhal pitha recipe that I learned from my grandmother? Please let me know.
I’ll come back with something new in the next blog.
Thank you everyone. Please keep supporting and staying by my side.
Wishing everyone good health and a long life. 💛