3 Types of Chitoi Pitha: Cheese Tomato Chitoi , Aachari/ Pickle Chitoi , Egg/Dim Chitoi | 3 types of bengali rice flour pan cake

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Chitoi pitha is one of the traditional Bengali Pitha which is served with any spicy Chicken curry or any chutney. You can also enjoy chitoi pitha with liquid date plum jaggery (Jhola gur). With the plain chitoi pitha, Dudh chitoi also can be made. 

Today I have brought to you chitoi pitha with 3 types of toppings which is totally different from traditional taste. It may be a best breakfast in winter time and you can serve it as evening snacks with any chutney also. In Makar Sankranti, Bengalis make pitha to celebrate new harvest festival. Within so many sweet dishes like pitha, puli, payesh, everyone is looking for something spicy or salty. This is perfect for that time. This is my version of spicy chitoi pitha with toppings which is very easy to make and not made it traditional way. Traditionally, chitoi pitha is cooked on clay pot in wood fire which is a tough process for everybody. Now make the chitoi pitha in this Sankranti easily on gas top in regular pan from ready made rice flour with me. Lets celebrate.

Preparation Time : 20 minutes

Cook Time       : 30 minutes

Serves            : 2-3 people

Ingredients:

  • Rice flour: 1.5 cup
  • Refined Oil: 1 tablespoon for batter + Extra for Greasing
  • Salt to taste
  • Baking Soda: 1/2 teaspoon
  • Warm Water for batter
  • Egg: 2 Pieces
  • Black pepper(crushed): 1/2 teaspoon
  • Tomato: 1 Piece
  • Sliced cheese: 2 slices
  • Chilli flakes: 1 teaspoon
  • Spicy Raw Mango Pickle: 2 tablespoon
  • Green Chilli: 1/2 piece
  • Onion(peeled): 2 Piece   
  • Coriander leaves: 2 tablespoon

How to Make:

  1. Take rice flour, baking soda, salt to taste, refined oil in a mixing bowl. 
  2. Add warm water little by little into it and mix everything until it makes a thin batter [see the batter consistency in video].
  3. Cover and rest it for 1 hour.
  4. Chop Onion, green chilli, coriander leaves finely.
  5. Transfer all chopped veggies into a mixing bowl.
  6. Add pickle and salt to taste.
  7. Mix everything well with a spoon and keep aside for Aachari chitoi.
  8. Chop Tomato and keep aside for cheese tomato chitoi.
  9. After 1 hour, when opened you can see, batter is settle down at bottom, so need good stir to make it even.
  10. Once pan is too hot(when smoke starts to come out at high flame), grease the pan with oil.
  11. Now make the flame medium and pour the 1.5 ladle (required quantity) of batter .
  12. Sprinkle chopped tomato, chilli flakes on top.
  13. Place a cheese slice over it. Sprinkle very little chilli flakes on top.
  14. Cover and cook for 3-4 minutes.
  15. Ones done, take out from pan very carefully.
  16. Before making next pitha, pan should be hot enough at high heat.
  17. Then make the next pitha in same way.
  18. For Aachari pitha, spread aachari mixture on top. Let it cook.
  19. In same way, for egg/ Dim chitoi break one egg on one pitha. Sprinkle some black pepper crushed and pinch of salt.
  20. Serve with any chutney and ketchup. Today I have served with coriander chutney, sweet tamarind chutney and tomato ketchup.

My Tip: 

  • Before making chitoi pitha, pan should be very hot. Good Smoke should start to come out from pan. Then reduce the flame to medium heat.
  • The Perfect chitoi pitha should have back side crispy with soft top.
  • If you want you can cook the pitha in clay / Iron pot (traditional way).
  • For making plain chitoi pitha, you can cook it in the same way. Just only avoid the toppings. You can make Dudh chitoi with this batter also. In that case, salt should be adjusted as per your taste.
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