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)
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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 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.
