Methi Pithla

Methi Pithla

Source : Whisk Well Gram Flour And Water So That There Are No Lumps Keep Aside Heat Oil In A Pan And Temper With Mustard Seeds Cumin Seeds And Asafoetida Afte...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 5, 2026

Step:

  1. Whisk well gram flour and water so that there are no lumps. Keep aside. Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.

  2. After it stops spluttering, add the ginger and garlic. Stir fry for a minute and then add the onions and green chilies. Saute till light brown.

  3. Add the coriander leaves, followed by all the dry spices. Mix well and add the chopped greens. Stir fry on a low flame till it is cooked.

  4. Now add the batter and continue to simmer till it becomes thick. Switch off the flame and serve as a side dish with chapati or rice.

Ingredients

  1. 1-2 bunches fenugreek leaves, washed, drained and chopped
  2. 2 tbsp oil
  3. 1/2 tsp mustard seeds
  4. 1/2 tsp cumin seeds
  5. 1/4 tsp asafoetida
  6. 1 tsp ginger, chopped
  7. 1 tsp garlic, chopped
  8. 1 onion, chopped
  9. 2 green chilies, slit
  10. handful coriander leaves, chopped
  11. to taste salt
  12. 1/2 tsp turmeric powder
  13. 1/2 tsp red chilli flakes (opt)
  14. 1 tsp roasted coriander powder
  15. 1 tsp roasted cumin powder
  16. 1/2 cup besan (gram flour)
  17. 2 cups water

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