Cauliflower, Prawns and Mutton Stuffed Pitha (Non – Veg)

Cauliflower, Prawns and Mutton Stuffed Pitha (Non – Veg)

Pithas are normally made from a batter of rice flour or wheat flour which is shaped and optionally filled with sweet or savory ingredient. When filled, the pitha’s pouch is called a khol and the filling are called pur. In this recipe, filling is prepared with cauliflower, mutton and prawns and stuffed in the khol and later steamed to get this piece of delicacy. These can be eaten during breakfast and as snack with tea.

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Servings: 6-8


  • Rice Flour  1/2 cup
  • Prawns, cleaned and deveined  1/4 cup
  • Mutton keema  1/4 cup
  • Cauliflower, grated  1/2 cup
  • Onion, chopped  1 tbsp
  • Ginger + Green Chilli Paste  1 tsp
  • Garam Masala Powder  1/4 tsp
  • Oil  1/4 cup
  • Salt  to taste
  • Coriander Leaves, chopped  1 tbsp


  1. Make the dough by boiling 1/3 cup of water with salt. When it’s at boiling point, add the rice flour and mix well with the help of a wooden spatula. The dough should neither be too hard nor too sticky. Once it cools down a bit, knead with your hand for a minute. Keep it covered.
  2. For the filling:
    1. Heat oil in a wok, add onions and fry till they turn brown.
    2. Add ginger – green chilli paste and fry till the raw aroma goes off.
    3. Add mutton and prawns, saute for a while and add some water.
    4. Once the liquid dries up, add grated cauliflower and salt. Cover and cook till the mixture turns soft and fat is released.
    5. Saute well till it looks well fried. Add garam masala powder and coriander leaves. Mix well. The filling is ready.
  3. How to proceed:
    1. Divide the dough into equal portions and roll them into small puris. You can take help of any round cutter to give them a proper circular shape. Place a tablespoon of filling in the centre, bring the wings together and seal them.
    2. In a bamboo steamer, place a thin cotton cloth and arrange the dumplings.

    3. Steam the dumplings on medium flame for fifteen minutes in an idli maker or pressure cooker. If using pressure cooker,  remove the whistle.
    4. Serve hot.


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