Name: Mooli Salad
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g Daikon Radish (about 2 medium pieces, peeled); 2 pcs Green Chili (finely chopped); 2 tbsp Coriander Leaves (finely chopped); 2 tbsp Lemon Juice (freshly squeezed); 0.5 tsp Red Chili Powder (adjust to taste); 1 tsp Chaat Masala; 0.75 tsp Salt (or to taste)

CraftMyMeals

Pitod ki Sabzi Makki Roti - North Indian Vegan Lunch | CraftMyMeals

Instructions

1
Prepare and Cook the Pitod Batter
- Grease a flat plate or tray (thali) with 1 tsp of oil and set it aside.
- In a mixing bowl, combine 1 cup besan, 1/4 cup curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
- Gradually pour in 2 cups of water while whisking continuously to form a smooth, lump-free batter.
- Transfer this batter to a heavy-bottomed pan or kadai. Cook on a medium-low flame for 8-10 minutes, stirring constantly and vigorously to prevent lumps and sticking.
- The batter is cooked when it thickens considerably and starts to pull away from the sides of the pan.
2
Set and Cut the Pitod Cakes
- Working quickly, pour the hot, thick besan mixture onto the greased plate.
- Use a spatula to spread it evenly into a thin layer, about 1/4-inch thick.
- Let it cool down and set at room temperature for 20-25 minutes until it becomes firm.
- Once set, use a knife to cut the slab into 1-inch diamond or square-shaped pieces. Gently separate the pitod cakes and keep them aside.
3
Prepare the Yogurt Gravy Base
- In a separate bowl, add 1 cup of room-temperature curd and whisk it until smooth and creamy.
- Add the remaining 1 tbsp of besan to the curd and whisk again, ensuring there are no lumps.
- Stir in 2 cups of water to create a thin, uniform mixture. Set this curd-besan slurry aside.
4
Make the Tempering (Tadka)
- Heat 2 tbsp of ghee in a kadai over medium heat.
- Add 1 tsp of cumin seeds. Once they splutter, add the remaining 1/4 tsp of asafoetida.
- Add 1 tsp ginger paste and 2 slit green chilies. Sauté for 30-40 seconds until the raw aroma of ginger fades.
- Lower the heat completely. Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 10-15 seconds until fragrant, being careful not to burn the spices.
5
Simmer the Gravy
- While stirring continuously with a whisk, slowly pour the prepared curd-besan slurry into the kadai.
- Increase the heat to medium and continue to stir without stopping until the gravy comes to a rolling boil. This is the most critical step to prevent the curd from curdling.
- Once it boils, add the remaining 1 tsp of salt. Reduce the heat to low and let the gravy simmer for 5-7 minutes to thicken slightly and cook the raw besan.
6
Combine and Finish the Sabzi
- Gently slide the prepared pitod pieces into the simmering gravy.
- Cook for another 2-3 minutes, allowing the pitod to absorb the flavors. Do not overcook or stir too much, as the cakes are delicate.
- Turn off the heat. Sprinkle 1/2 tsp of garam masala and 2 tbsp of chopped coriander leaves over the top.
- Let the sabzi rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.

Ingredients

2 cup Makki ka Atta (Also known as yellow maize flour)
1 tsp Ajwain (Also known as carom seeds)
0.75 tsp Salt (Adjust to taste)
1.5 cup Hot Water (Use as needed for kneading)
4 tbsp Ghee (For cooking and serving)

Instructions

1
Prepare the Dough
- In a large mixing bowl (parat), combine the makki ka atta, ajwain, and salt. Mix well.
- Gradually pour in hot water, a little at a time, using a spoon to mix the flour until it forms a crumbly mixture.
- Once the mixture is cool enough to touch, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes until it becomes smooth, soft, and pliable. If it feels dry, add a teaspoon of hot water.
- Cover the dough with a damp cloth and let it rest for 15 minutes. This helps the flour absorb the water properly.
2
Shape the Rotis
- After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
- Take one ball and flatten it slightly. Place it on a piece of parchment paper or a greased plastic sheet.
- Using your fingertips and palm, gently pat and press the dough outwards to form a circle about 5-6 inches in diameter and about 1/4 inch thick. Alternatively, cover with another sheet of plastic and use a rolling pin very lightly.
- Don't worry about perfectly round shapes or cracked edges; this rustic appearance is characteristic of Makki di Roti.
3
Cook the Rotis
- Heat a tawa (flat griddle) over medium heat. A cast-iron tawa works best.
- Carefully lift the shaped roti from the parchment paper and place it onto the hot tawa.
- Cook for about 1-2 minutes on the first side, until you see the color change slightly and small bubbles appear.
- Flip the roti. Apply about 1/2 teaspoon of ghee on the semi-cooked side.
- After another minute, flip it again. Apply ghee to the other side.
- Gently press the roti with a spatula, especially around the edges, and cook for another 2-3 minutes, flipping occasionally, until both sides have golden-brown spots and it's cooked through.
- Repeat the process for all the remaining dough balls.
4
Serve Immediately
- Serve the Makki di Roti hot, straight from the tawa. Top with a dollop of white butter (makhan) or more ghee.
- It pairs perfectly with Sarson ka Saag and a side of jaggery (gur) and onions.

Pitod ki Sabzi, Makki di Roti and Mooli Salad

Nutrition per Serving

Recipes in this Meal

1. Pitod ki Sabzi

Ingredients

2. Makki di Roti

3. Mooli Salad

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About Pitod ki Sabzi, Makki di Roti and Mooli Salad

Instructions

Ingredients

Instructions

Ingredients

Instructions