Methi Pitla Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida.
• STEP 2.Add chopped onions and sauté until they turn golden brown.
• STEP 3.Add chopped fenugreek leaves and cook until they wilt.
• STEP 4.In a bowl, mix gram flour with water to make a smooth paste.
• STEP 5.Add the gram flour paste to the pan and cook until the mixture thickens.
• STEP 6.Add turmeric powder, red chili powder, and salt to taste.
• STEP 7.Cook for a few more minutes until the flavors are well combined.
• STEP 8.Serve hot with roti or rice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the consistency of the pitla by adding more or less water.
• For a variation, you can add chopped tomatoes or garlic to the pitla.

Storage and Serving

• Methi Pitla is best served hot.
• You can store any leftover pitla in an airtight container in the refrigerator for up to 2 days.
• Reheat the pitla on a stovetop or in the microwave before serving.