Authentic Himachali Khatta Meetha Pithori with Pahadi Ghee
Experience the rustic charm of Himachal Pradesh with this sweet and tangy wheat-based delicacy. Delicately spiced and tempered, it pairs wonderfully with a drizzle of warm ghee for a comforting meal.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a mixing bowl, combine the whole wheat flour, a pinch of salt, and enough water to knead into a stiff dough.
2
Roll out small portions of the dough into thick discs and cut them into desired diamond or square shapes.
3
Heat Pahadi ghee in a heavy-bottomed pan and splutter the mustard seeds and fennel seeds.
4
Add water, tamarind pulp, jaggery, turmeric powder, and dry ginger powder to the pan, bringing it to a gentle boil.
5
Carefully drop the wheat pieces into the simmering tangy-sweet broth.
6
Cover and cook on medium-low heat until the pieces are tender and the gravy thickens into a glossy glaze.
7
Serve hot, generously drizzled with extra Pahadi ghee.
Ingredients
2 cups whole wheat flour
2 tablespoons jaggery powder
2 tablespoons tamarind pulp
1 teaspoon fennel seeds
1/2 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon mustard seeds
2 tablespoons Pahadi ghee
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.