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Aanguli pitha - Assamese Cuisine
- Rice powder: 150 gms
- Salt: to taste
- Peanut oil: 1 tbsp
- Crushed black pepper: ½ level tsp
- Nigella: ½ tsp
- Luke warm water: to make the dough
- Peanut oil: 3 tbsps
- Cumin seeds: a pinch
- Dry chillies: 2
- Sliced onion: 1 medium sized
- Sliced capsicum: ½ medium sized
- Carrot pieces: 1 medium sized
- Sliced tomatoes: 1 medium sized
- Green chillies: 4
- Salt: to taste
- Sugar: 1 level tsp
- Turmeric powder: a pinch
- Take the rice powder, salt, peanut oil, crushed black pepper and nigella in a large bowl and mix well with your fingers.
- Add water and make a smooth dough.
- Divide it into about 40 small balls.
- Make thin and long smooth rolls.
- Steam cook the pithas for about 10-15 minutes.
- Immediately dip the hot pithas in cold water for 3-4 minutes and drain.
- In a heavy karai heat the oil.
- Temper with cumin seeds and dry chillies.
- Add the onion pieces and fry upon medium heat for about 10 seconds.
- Sprinkle turmeric powder and stir.
- Add the pithas, carrot pieces and half of the tomato pieces. Stir.
- Add the capsicum pieces and stir for another 10 seconds.
- Sprinkle salt to taste and sugar and stir .
- After about a minute add the green chillies and the remaining tomato pieces.
- When done switch off the gas.
- Garnish according to your choice and serve anguli pitha as a tea time snack