Anda Pitod Curry with Missi Roti

Instructions

1. 1

   Prepare the Anda Pitod Batter

   • In a large mixing bowl, add 1 cup of besan. Create a well in the center.
   • Crack the 4 eggs into the well. Add 0.5 cup of curd, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, asafoetida, and 0.5 tsp salt.
   • Begin whisking the wet ingredients in the center, gradually incorporating the besan from the sides to form a thick paste.
   • Slowly pour in 1 cup of water while whisking continuously to create a smooth, lump-free batter with a pouring consistency.
2. 2

   Cook and Set the Pitod

   • Pour the prepared batter into a non-stick pan or a heavy-bottomed kadai over low-medium heat.
   • Cook for 8-10 minutes, stirring constantly with a spatula or whisk. The mixture will thicken and start to pull away from the sides of the pan, forming a soft, dough-like mass.
   • While the pitod is cooking, grease a thali or a flat tray with a little ghee or oil.
   • Once cooked, immediately transfer the hot mixture onto the greased plate. Quickly spread it evenly to about a 1/2-inch thickness using a greased spatula.
   • Let it cool and set completely for about 15-20 minutes. Once firm, cut the slab into 1-inch diamond or square-shaped pieces.
3. 3

   Prepare the Curry Gravy

   • Heat 3 tbsp of ghee in the same kadai over medium heat. Add 1 tsp of cumin seeds and let them splutter.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the tomato puree and cook for 4-5 minutes until it thickens and you see ghee separating at the edges.
   • Add the dry spices: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 2 tsp coriander powder. Sauté for 30 seconds until fragrant.
4. 4

   Simmer, Combine and Finish

   • Reduce the heat to the lowest setting. Slowly add the remaining 1 cup of whisked curd, stirring continuously and vigorously to prevent it from curdling.
   • Once the curd is fully incorporated, add 2 cups of water and the remaining 1 tsp of salt. Increase the heat and bring the gravy to a gentle boil.
   • Lower the heat again and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the consistency to thicken slightly.
   • Gently slide the prepared anda pitod pieces into the simmering gravy. Cook for only 2-3 minutes, just enough for them to absorb the flavors. Do not over-stir or overcook.
   • Turn off the heat. Sprinkle with garam masala and crushed kasuri methi. Garnish with fresh coriander leaves.
   • Let it rest for 5 minutes before serving hot with roti, paratha, or steamed rice.