Mumbai: Pithas are an integral part of Bengali cuisine, traditionally enjoyed during winter. While sweet versions like Puli Pitha and Patishapta are more common, savoury variations have gained popularity in recent times. One such modern take is Meat Keema Pitha, which replaces the usual sweet filling with a delicious, spiced minced meat mixture.

As winter fades and the availability of traditional ingredients decreases, why not try making this savoury delight at home? Here’s a simple recipe to prepare Meat Keema Pitha.

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Ingredients for Meat Keema Pitha

For the Dough:

• 2 cups rice flour


• ½ teaspoon turmeric powder


• 2 teaspoons chopped coriander leaves


• ½ teaspoon ginger-garlic paste


• 1 teaspoon salt


• 2 cups water


• Oil (for frying)

For the Minced Meat Filling:

• ½ cup minced meat


• 1 cup mashed potatoes


• 1 cup shredded cabbage


• ½ cup grated carrots


• 2 finely chopped onions


• ½ teaspoon sugar


• 1 teaspoon salt


• 1 teaspoon chopped raw coriander


• ¼ teaspoon cinnamon-cardamom powder


• 1 tablespoon oil

How to Make Meat Keema Pitha

Prepare the Dough:

• Heat water in a pan and bring it to a boil.


• Add turmeric powder, salt, ginger-garlic paste, rice flour, coriander leaves, and chopped chillies. Stir continuously.


• Once mixed, remove from heat and knead the dough well until smooth.


• Divide the dough into 12 equal portions and set aside.

Prepare the Filling:

• Heat oil in a pan and sauté the chopped onions.


• Add the minced meat and vegetables (potato, cabbage, and carrots) and cook until the mixture is dry.


• Stir in sugar, salt, cinnamon-cardamom powder, and chopped coriander leaves. Mix well and remove from heat.

Shape the Pithas:

• Take one portion of the dough and flatten it into a small round disc (similar to a dumpling wrapper).


• Place some filling in the centre, fold the dough over, and seal the edges by pressing firmly. Shape it like a crescent or Puli Pitha.

Fry the Pithas:

• Heat oil in a pan for deep frying.


• Carefully drop the pithas into the hot oil and fry until golden brown and crispy.


• Remove from oil and place on a paper towel to absorb excess oil.


• Serve hot and enjoy!

Meat Keema Pitha is best enjoyed fresh and hot, served with a side of chutney or sauce. This savoury version of the traditional pitha adds a modern twist to Bengali culinary traditions while keeping the essence of homemade comfort food alive.

Try making it at home and enjoy a delicious treat that brings together the flavours of tradition and innovation!