Traditional Besan Pitor Curry Recipe
Pitor is a traditional Rajasthani dish which is cooked in steam and delicious in taste.
Ingredients for besan pitor curry
Chickpea flour - 1 cup (100 grams)
Tomatoes - 2 (200 grams)
Green chillies - 2
Whisked curd - ½ cup
Oil - 2 to 3 tbsp
Green coriander - 2 to 3 tbsp (finely chopped )
Cumin seeds - 1 tsp
Asafoetida - ½ pinch
Turmeric powder - ¾ tsp
Coriander powder - 1 Tsp
Red Chilli Powder- 1 Tsp
Green chilli - 1 (finely chopped)
Ginger paste - ½ tsp
Garam masala - ¼ Tsp
Salt- 1.5 Tsp
How to make the besan pitor curry
For the pitor
Take chickpea flour, 1/2 tsp of salt, 1/2 tsp of red chilli powder, 1/3 tsp of turmeric powder, 1/2 tsp of cumin seeds, 1 finely chopped green chilli, add 2.5 cups of water in intervals, stir until lumps disappear and prepare their paste.
Preheat the wok and heat the oil in it. Add 1/4 pinch of asafoetida and the paste in the heated oil. Cook it on the medium flame while continuously stirring it until it is thick.
Remove the cooked paste and spread it a ½ inch thicker on the plate. Spread it using a spoon by applying oil on the back part of the spoon. Keep it in a cool place for 10 minutes to set.
For the masala
Preheat the pan and add 2 tbsp of oil to heat. Add 1/2 tsp of cumin seeds, turn the flame to low, 1/4 pinch of asafoetida, 1/3 tsp of turmeric powder, 1 tsp of coriander powder, 1/2 tsp of ginger paste in the heated oil and roast them slightly
Prepare a paste of 2 tomatoes and 2 green chillies and add the paste in masala, 1/2 tsp of red chilli powder and roast until oil separates from it. Turn the flame to medium.
Cut pitor’s pieces which have set, remove and place the pieces in the plate. As the masala will roast, oil will start separating from it.
Add 1 cup of water and leave the gravy to boil and add 1/2 cup of whisked curd in intervals while continuously stirring along with 1/2 cup of water. Stir until the gravy boils properly.
Add 3/4 tsp of salt, 1/4 tsp of garam masala, finely chopped green coriander as the gravy boils.
Add the pitors, cover and cook them on the low flame for 3-4 minutes. Garnish it with finely chopped green coriander.
You can serve it chappati, parantha, naan, rice or whatsoever you desire and its quantity is enough for 3-4 members of a family.
- If the paste is thicker then the pitor will not be soft. Do not overcook it
- Use the fresh curd of normal temperature.
- Add the curd in gravy while continuously stirring it so that the curd won’t curdle.
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