Bengali Nonta Puli Pithe Koraishutir Pur Diye – steamed rice dumplings filled with spicy and savory fresh green pea mash.
It is that time of the year again to enjoy the freshly harvested grains, when the alluring scent of nolen gur fill up our senses from afar, the familiar fragrance in air of all the sweet dishes that is being prepared to celebrate the harvest season, time to connect back to one’s roots, time to retold those lost stories once again, to remind oneself of those forlorn glorious past of celebrations and merriment, when our lives used to revolve around the seasons, a new harvest used to hold special meaning in our hearts, when life was much simpler and sweeter.
Here is a comprehensive list of BENGALI POUSH PARBON PITHA RECIPES. Bookmark the post, more will get added to the list each year.
Every year I remind myself to learn a new Pithe Puli recipe, perhaps my way to hold onto the lost and forlorn tradition in this technocratic age and this year I had tried these savory steamed puli.
These rice dumplings are simple, uncomplicated, completely gluten free and a perfect snack or breakfast in Winter.
Fresh green peas always have an extra edge over the frozen ones, so make these and those delicious winter special koraishutir kochuri while the season lasts.
Bengali Nonta Puli Pithe Koraishuti diye or steamed rice dumplings filled with spicy green pea mash
- 1 cup Rice flour
- 2 cups Fresh green peas
- 1-2 Green chillies
- 1 inch Ginger
- 2 tbsp Coriander leaves, chopped
- 1 tsp Cumin seeds, roasted and coarsely ground
- 1 tsp Peppercorns
- Salt to taste
- Ghee as required
Rinse the fresh green peas in cold water and grind them in a mixer with chopped ginger and green chillies.
Heat 1 tablespoon oil in a pan, add coarsely ground cumin seeds, freshly ground pepper corns, add the green pea mash and saute it .
Add salt and pinch of sugar (optional), and let it fry on low heat till the rawness of the green peas disappear.
Stir in the chopped cilantro, mix it well. Take it off the heat. Keep aside.
Take 1 cup rice flour in a bowl. Stir in the salt and mix it well.
Add slowly hot boiling water (around 1 cup) to the rice flour and with other hand keep stirring it with a spoon.
Do not add all the water at once, you may not need that much water also. it depends upon the type of rice flour you are using. Some rice flour absorb less water, some absorb more water. Wait for a minute.
Try to knead the dough and idea is to make a smooth and slightly stiff dough. If the dough is too soft, it wont hold the shapes.
Drizzle warm ghee over the dough, lightly knead it and cover it with a damp cloth untill needed.
Make small balls of the green pea mixture. Keep aside.
Take a small walnut size ball of the dough, flatten it on your palm. Place the green pea mixture ball in the centre, cover it from all sides and give it a small torpedo or puli shape. My shapes are not perfect but with practice you can get it right.
Make Puli like this from the dough . Around 8-10 puli you should get from one cup of flour.
Once done, cover the filled puli with a damp cloth. Inspect closely for any gaps. Filling should be well sealed from all sides.
Now heat enough water in a steamer. Once the water is on rolling boil, grease the steamer plate with little oil. Place the rice dumplings or puli on it. Do not over crowd it. Depending upon the size of steamer, you can steam minimum 4-5 puli in one go.
Steam the rice dumplings or puli for 8-10 minutes. The puli will slightly change the color once it get evenly steamed.
Serve warm immediately. Leftovers can be refrigerated. Before serving, steam it again .