We're back with another mouth-watering snack recipe that's not only easy to make but also won't break the bank! This time, we're introducing a scrumptious Egg Pitha that pairs perfectly with your tea time. So let's dive right in, shall we?
1 cup Maida / All-purpose Flour
½ tsp Salt
1½ tbsp Cooking Oil
½ cup Warm Water (approximately)
3 tbsp finely chopped Onion
2 tbsp finely chopped Coriander
1-2 Green Chili, finely chopped
Oil for frying
Make the Dough: In a bowl, combine 1 cup maida, ½ tsp salt, and 1½ tbsp cooking oil. Add around ½ cup warm water gradually and knead into a smooth dough. Cover and let it rest for 10-15 minutes.
Prepare the Filling: While the dough is resting, in another bowl, mix 2 eggs, ¼ tsp salt, 3 tbsp finely chopped onion, 2 tbsp coriander, and 1-2 finely chopped green chilies. Stir well and set aside.
Shape the Dough: Divide the rested dough into 10 small balls. Take one ball (cover the rest) and sprinkle some flour on a flat surface. Flatten the dough ball into a round disk using a rolling pin.
Fill and Seal: Moisten the edges of the dough disk with water. Place 1 tbsp of the egg mixture in the center. Fold the dough over the filling to form a half-moon shape. Seal the edges using the same technique as you would for empanadas.
Secure with a Fork: Use a fork to press along the sealed edges, making sure the filling stays inside.
Fry the Pithas: Heat a pan with 1½ inch of oil. Carefully place the pithas in the hot oil. Cook them on low-medium heat initially. Once they start turning brown, you can increase the heat to achieve a gorgeous golden-brown hue.
Drain: Once cooked, place the pithas on a wire rack to drain any excess oil.
Enjoy!: Serve these delightful pithas with your favorite ketchup or chutney, and a cup of piping hot tea.
That's all, folks! This Egg Pitha is a quick and tasty treat that’s perfect for tea-time or any time. Can't wait for you to try it out! Let us know how it turns out!