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Rajasthani pittor ki sabji

Sarika Singh
5 minutes
Prep Time
50 minutes
Cook Time
4 People
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ABOUT Rajasthani pittor ki sabji RECIPE

Generally pittors are deep fried before putting in Curry but to be healthier side, I shallow fried these beauties.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Rajasthan
  • Shallow fry
  • Simmering
  • Whisking
  • Boiling
  • Sauteeing
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. For pittor:
  2. 1-1/2 cup chickpea flour (besan)
  3. 1/2 cup Curd , well beaten
  4. 2-1/2 cups Water
  5. 2-3  Green Chilli , finely chopped
  6. 1 /2 inch Ginger , peeled and grated
  7. 1/2 teaspoon Turmeric powder
  8. Salt , to taste
  9. 1 tablespoon oil
  10. For Tempering:
  11. 1/2 tsp Cumin seeds
  12. 1/4 tsp asafoetida (heeng)
  13. FOR CURRY:
  14. 1/2 teaspoon Cumin seeds
  15. 2-3 Dry red chillies
  16. 1 cup Curd, well beaten
  17. 2-3 Green Chillies , finely chopped
  18. 1 teaspoon kashmiri Red chilli powder ( you can add red chilli powder for spicy version)
  19. 1/2 teaspoon Turmeric powder
  20. 1 tsp Coriander powder
  21. Salt, to taste
  22. oil


  1. For pittor: In a big bowl,add besan, curd, water, ginger, green chilies and mix everything well to form lump free batter.
  2. Heat oil in a wok, add asafetida and cumin seeds and let it crackle. Add the besan batter and whisk it continuously to avoid lump formation.
  3. Cook the batter until it gets thick and starts leaving the edges of pan. Soon transfer the batter on a greased plate and spread evenly with the help of greased flat spatula.
  4. Cool the prepared pittor for 30mins or until it is firm enough to be cut into pieces. Now, cut the pittors of your choice of shape and size.
  5. Heat little oil in a non stick pan and shallow fry the pittors from both the sides until brown and crisp. Keep the fried pittor aside till needed.
  6. For curry: In a bowl, add curd, red chili powder, haldi powder and coriander powder. Beat the mixture very well. ‎ Heat oil in a wok, add cumin seeds and allow it to crackle. Add broken red chilies and green chillies ,fry for a few seconds.
  7. Reduce the heat to low or remove from flame and add the curd mixture and whisk continuously to avoid curdling of curd.
  8. Add water according to your preference of consistency of the gravy and bring it to a boil. Add salt and simmer the gravy for about 10 - 15 mins.
  9. ‎Add fried pittors and simmer for another 3 to 4 mins. Don't mix too much to avoid breaking the pittors. After 3-4 minutes, switch off the flame and your delicious Rajasthani side dish is ready to be served.

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Milli Garg
Milli Garg   Apr-24-2018

Looks amazing!

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