Tender, savory cakes made from chickpea flour, simmered in a tangy yogurt-based curry. This classic Rajasthani dish is a wonderful vegetarian main course, perfect with hot rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
180cal
6gprotein
18gcarbs
10g
Ingredients
1 cup Besan (For the pitod cakes)
0.25 cup Curd (Slightly sour, for the pitod cakes)
4 cup Water (Divided use: 2 cups for batter, 2 cups for gravy)
2 tbsp Ghee
1 tsp Cumin Seeds
0.5 tsp Asafoetida (Also known as Hing. Divided use.)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Aromatic Pitod ki Sabzi with soft phulkas. A unique, soul-satisfying homestyle meal that's perfectly spiced!
This rajasthani dish is perfect for dinner. With 521.12 calories and 14.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (Adjust to taste. Divided use.)
1.5 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste. Divided use.)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Finely chopped, for garnish)
1 tsp Oil (For greasing the plate)
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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
