A classic Rajasthani curry featuring soft, savory chickpea flour cakes (pittod) simmered in a tangy yogurt-based gravy. A delicious and unique vegetarian dish that's full of flavor and heritage.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
242cal
8gprotein
23gcarbs
14g
Ingredients
1 cup Besan (For the pittod)
0.75 tsp Turmeric Powder (0.25 tsp for pittod, 0.5 tsp for gravy)
1.5 tsp Red Chili Powder (0.5 tsp for pittod, 1 tsp for gravy)
0.25 tsp Hing (For the pittod)
1.5 tsp Salt (0.5 tsp for pittod, 1 tsp for gravy, or to taste)
3.5 cup Water (2 cups for pittod, 1.5 cups for gravy)
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Protein-rich Pittod Sabzi with fiber-packed Jowar Roti. A perfectly spiced, gut-friendly delight!
This marwari dish is perfect for dinner. With 539.32 calories and 17.29g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 pcs Onion (Medium, finely chopped)
1 tsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Cook the Pittod Batter
Grease a plate or tray with a little oil and set aside.
In a mixing bowl, combine 1 cup besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 0.5 tsp salt.
Gradually pour in 2 cups of water, whisking continuously to create a smooth, lump-free batter.
Transfer the batter to a heavy-bottomed pan or kadai. Cook on medium-low heat, stirring constantly with a spatula or whisk for 8-10 minutes.
The batter will thicken significantly. Continue cooking until it forms a single, non-sticky mass that pulls away from the sides of the pan.
2
Set and Cut the Pittod
Working quickly, pour the hot besan mixture onto the greased plate.
Use the back of a greased spatula to spread it evenly to about a 1/4-inch thickness.
Let it cool down and set completely at room temperature for about 15-20 minutes.
Once firm, use a knife to cut the set mixture into 1-inch diamond or square shapes. Gently separate the pieces and set aside.
3
Prepare the Gravy Base
In a separate bowl, whisk 1 cup of curd with 1 tbsp of besan until perfectly smooth. This step is crucial to prevent the curd from splitting when heated.
Heat ghee in a kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Yogurt Gravy
Reduce the heat to the lowest setting. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds until fragrant.
Slowly pour the whisked curd-besan mixture into the pan, stirring continuously and vigorously for 2-3 minutes. Do not stop stirring to prevent curdling.
Once the mixture is well incorporated and starts to bubble gently, add 1.5 cups of water and 1 tsp of salt. Mix well.
Increase the heat to medium and bring the gravy to a rolling boil. Let it simmer for 4-5 minutes until it thickens slightly.
5
Combine and Finish
Gently slide the prepared pittod pieces into the simmering gravy.
Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the pittod to soften and absorb the flavors.
Avoid over-stirring as the pittod pieces are delicate and can break.
Turn off the heat. Sprinkle garam masala over the curry and give it a final, gentle stir.
Garnish with freshly chopped coriander leaves and serve hot.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup jowar atta
1.5 cup hot water (for kneading, adjust as needed)
0.5 tsp salt
2 tbsp ghee (for brushing, optional)
Instructions
1
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
2
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
3
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
4
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
5
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.
