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Indian

Pithali

A Jamalpur speciality from northern Bangladesh: a thick, glossy rice-flour porridge cooked down with mustard oil, onion, garlic and dried shrimp until it pulls away from the pan. Eaten hot with plain rice, or left to set and cut into squares.

BreakfastMainsPescatarianUnder 400 kcal
40 min15 prep · 25 cookEasy365 kcalper serving
Pithali

Instructions

  1. Rinse 15 g of dried shrimp in two changes of water, then cover with warm water and leave to soak for 10 minutes. Drain well and pinch off any hard heads or tails.
  2. Put 40 g of rice flour in a bowl and whisk in 100 ml of the water a little at a time, working out every lump, until you have a thin, smooth cream. Leave it to stand while you build the base.
  3. Heat 1 tbsp of mustard oil in a small karai or heavy pan over medium-high heat until it just begins to smoke and loses its raw pungency. Lower the heat to medium and fry 1 finely chopped onion with a pinch of the salt for 5 minutes, until soft and pale gold at the edges.

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Per serving

365kcal
7gprotein
52gcarbs
15gfat
5gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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