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 serving
241cal
8gprotein
22gcarbs
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 classic Punjabi flatbread made from maize flour, with a rustic texture and slightly sweet corn flavor. Traditionally served hot with Sarson ka Saag and a generous dollop of butter, it's a winter staple in North India.
A refreshing and crunchy North Indian salad made from grated radish, zesty lemon juice, and simple spices. It's a perfect, quick side dish to cut through the richness of curries and dals, ready in just 10 minutes.
Prep10 min
Cook0 min
Servings4
Serving size: 1 serving
About Pittod ki Sabzi, Makki di Roti and Mooli ka Laccha
Protein-packed Pittod ki Sabzi with hearty Makki Roti and tangy radish salad – a perfectly spiced, homestyle meal.
This rajasthani dish is perfect for dinner. With 611.63 calories and 13.500000000000002g of protein per serving, it's a nutritious choice for your meal plan.
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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.
345cal
4gprotein
48gcarbs
16gfat
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.
2 pcs Green Chili (finely chopped, adjust to taste)
2 tbsp Coriander Leaves (finely chopped)
2 tbsp Lemon Juice (freshly squeezed)
1 tsp Roasted Cumin Powder
0.5 tsp Chaat Masala
0.5 tsp Salt (adjust to taste)
0.25 tsp Kala Namak (optional, for extra tang)
Instructions
1
Prepare the Radish (5 minutes)
Thoroughly wash and peel the mooli (radishes).
Using the large holes of a box grater, grate the mooli into a large bowl.
This is the most critical step: Take handfuls of the grated mooli and squeeze firmly to remove as much excess water as possible. You can also place it in a muslin cloth and wring it out. Discard the water.
The squeezed radish should be quite dry. This prevents the salad from becoming soggy.
2
Combine Ingredients (3 minutes)
Transfer the dry, grated mooli to a clean mixing bowl.
Add the finely chopped green chilies, chopped coriander leaves, roasted cumin powder, chaat masala, salt, and optional kala namak (black salt).
Pour the fresh lemon juice over the mixture.
3
Toss and Serve (2 minutes)
Gently toss all the ingredients together until they are well combined.
Taste and adjust the salt, chaat masala, or lemon juice if needed.
Serve immediately to enjoy its fresh, crunchy texture.
