"A traditional Rajasthani Pitor is a very spicy and tangy curry, made up of yogurt and tomato, Added with a nice soft and crisp gram flour and yogurt dumplings/pitor."
| Servings | Prep Time |
| 4 People | 5 Minutes |
| Cook Time |
| 40 Minutes |
|
|
| | "A traditional Rajasthani Pitor is a very spicy and tangy curry, made up of yogurt and tomato, Added with a nice soft and crisp gram flour and yogurt dumplings/pitor."
|
Ingredients
For Pitor
- 0.75 cup Gram Flour/ Besan
- 0.5 cup Curd/ Yogurt (Thick consistency)
- 1 cup Water
- 0.5 tsp Turmeric Powder/ Haldi
- 0.5 tsp Salt (Or as per taste)
- 2 tsp Lemon Juice
- 1 tsp Ginger Paste (Optional)
- 1 tsp Green Chili Paste
- 1 tsp Red Chili Powder
- 1 pinch Asafoetida/ Hing
- 2 pinch Cumin Seeds/ Jeera
- 1 tbsp Oil
For Gravy
- 1 tbsp Oil
- 1 pinch Asafoetida/ Hing
- 0.5 tsp Cumin Seeds/ Jeera
- 2 large Tomato
- 2 Spoon Curd/ Yogurt (Thick consistency)
- 1 tsp Turmeric Powder/ Haldi
- 2 tbsp Coriander Powder/ Dhaniya
- 1 tsp Red Chili Powder
- 1 tsp Green Chili Paste (Optional)
- 1 tsp Ginger Paste (Optional)
- 0.5 tsp Salt (Or as per taste)
- 2 pinch Gram Masala
Servings: People
Instructions
For Pitor
- In a deep big bowl take besan, curd, haldi, salt, green chili paste, ginger paste, lemon juice and red chili powder.
- Now add water and blend either with a hand blender or mixer jar otherwise by hand, making sure for no lumps.
- Lightly grease 2 plates with oil. Keep aside.
- Now heat oil in a non stick wide pan or a heavy bottom pan and add hing and jeera, let it cracker then add besan batter and keep stirring on high flame until a boil.
- When a boil comes, reduce the flame to low and cook for another 12-14 minutes. Keep it stirring at regular intervals to avoid any lumps or burns. The batter will looks more shiny and thick in 12-13 minutes, then switch off the flame. (Time may vary as per the quality of ingredients, type of pan and intensity of heat, so keep it stirring and check when batter looks shiny and starts leaving the spatula or pan, its done.)
- Immediately spread the batter on greased plates in a thick layer. This will set and dry in another 10-15 minutes. Cut in to 2×2 inch pieces with the help of a sharp knife.
- Deep fry or shallow fry them from both sides, till golden brown and crisp, keep aside.
For Gravy
- Microwave tomato for 2 minutes, then peel them and discard the peel. Then add curd, haldi, dhaniya and red chili powder. Grind to smooth paste. Keep aside.
- Now heat 1 tbsp oil in a pan add hing and jeera, let it cracker. Then add ginger and green chili paste and fry.
- Add tomato puree with sufficient water and let it boil at high flame, when a boil comes, reduce the flame to low, partially cover the pan and let it cook for another 15 minutes or until it leaves sides/or oil.
- Add salt and garam masala, mix well.
- Now for serving, take fried pitor in a serving bowl and pour the gravy over it. Top with few pitor and serve hot with chapati, naan, rice, paratha or poori.
- Enjoy!
Recipe Notes
- The time to cook pitor may vary as per the quality of ingredients, type of pan and intensity of heat, so keep it stirring and check when batter looks shiny and starts leaving the spatula or pan, its done.
- If you over cook the pitor, it will be difficult to spread.
- You have to be real quick while spreading, as you have to while its hot, otherwise it will get set in to pan only.
- Be very careful and use right spatula while spreading pitor, as it might burn your fingers.
- Keep the gravy stirring after adding tomato and curd puree until a first boil, otherwise it may curdle.
- You may also garnish with some chopped coriander leaves.
- Adjust the spices as per your taste and tolerance.
- If serving to kids, adjust chili as per their tolerance.
- Click here for more Curry Recipes.
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