Methi Pithla

Scambled chickpea flour along with fenugreek greens


  • 1 1/2 cups besan / chickpea flour
  • 1 tablespoon yogurt
  • 1 bunch methi, washed and chopped
  • oil
  • 1 onion, chopped
  • 1 teaspoon mustard seeds
  • 1/2 asafetida
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder


  1. Whisk besan along with yogurt and 5 cups of water. Add salt and chilli powder. Keep aside.
  2. Heat oil. Crackle mustard seeds. Fry onion till translucent.
  3. Add asafetida, turmeric powder and methi leaves.Cook covered till methi shrinks.
  4. Add yogurt-besan mixture to fried methi. Keep whisking to avoid formation of lumps.
  5. Cook covered for 5 minutes. Serve Methi Pithla with roti, spicy pickle and chopped onions.

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