Pitor or Pitod Ki Sabzi is a special recipe from Rajasthani cuisine.Its almost similar to Ghatta ki sabji which is also made using Gram flour / Besan but made in a bit different and in easy steps.
Ingredients:- ( Serves 4 )
BATTER
- 1 cup Gram flour / Besan
- 1/2 tsp Salt / Namak
- 1/2 tsp Red chilli powder / Lal mirch powder
- 1/2 tsp Turmeric / Haldi
- 1/2 tsp Cumin / Zeera
- 2 cup Water ( Tip : Don’t Add too much Water )
- 1 tsp Oi / Tell to cook
SABJI
- 2 tbsp Oil / Tel
- 1/2 tsp Cumin / Zeera
- 1 inch Cinnamon / Dalchini
- 1 tsp Ginger-Garlic paste / Adrakh-Lasan paste
- 2 green Chillies / Hari mirch
- 1 cup Onion / Pyaz
- 2 Tomatoes / Tamatar
- 1 tsp Coriander powder / Dhaniya
- 1/2 tsp Cumin powder / Zeera powder
- 1/4 tsp Dry Ginger powder / Saunth
- 1/2 tsp Red chilli powder / Lal mirch powder
- 1/2 tsp Turmeric / Haldi
- Salt to taste / Namak
- 1 pinch Cloves powder / Loung powder
- 1/2 cup Curd / Dahi
- 1/2 tsp Garam masala
- 1 tbsp Dry Fenugreek leaves / Kasoori methi methi
- 2-3 cup Water / Pani
Method:-
- In a bowl add Gram flour,Salt,Red chilli powder,Turmeric and Cumin.
- Adding Water make a thin batter.
- Now taking preferably a non stick pan add Oil then drop the made batter over it.
- Stirring continuously over medium thicken the batter to make a Halwa type consistency.
- Then drop it immediately when still warm into a greased thali or tin mould.
- Level using a greased spatula.Cut into big cubes after it comes down to room temperature.
- Now to cook Pitor Sabzi ,in hot Oil add Cumin and let it crackle on low few seconds.
- Then keeping heat low add Cinnamon,Ginger-Garlic paste and slit green Chillies.
- Add finely chopped Onions,sauté over medium-high till golden .
- Now again keeping low add spices-Red chilli powder,Turmeric,Salt and Cloves powder.
- Keep stirring 30-40 seconds and then add Tomato purée,Coriander powder and Cumin powder.Cook stirring occasionally till Tomato gets dry.
- Add about 1/2 cup Water and Ginger powder,mix.Cover and cook on high for 2 minutes
- Add Curd and mix on low-medium adding about 2 cups of Water let it come to boil.
- Within 1-2 minutes of coming to boil add the cut Besan pieces, Garam masala and Fenugreek leaves.
- Let it cook for just a minute and then switch off your stove giving a standing time of 2 minutes.
- Serve with Roti or Paratha.
Tips :-
- Don’t over cook Besan pieces or keep it for too long before serving to avoid gravy getting too thick and breaking Besan pieces.