Rajasthani Pitod Ki Sabji


    For Pitod

    • Wheafree Besan/Gram Flour - 1/2 cup
    • Salt and Red Chilli Powder- as per taste
    • Cumin Seeds - 1/2 tsp
    • Water - as required

    For Gravy

    • Curd - 2 tbsp
    • Coriander powder - 1 tsp
    • Red Chilli Powder - 1/2 tsp
    • Salt - as per taste
    • Cumin seeds - 1/2 tsp
    • Green chilli - 1 chopped
    • Dry Mango Powder - 1/4 tsp
    • Coriander leaves - for garnishing
    • Ghee/Clarified Butter or Vegetable Oil - 1 tbsp


    To Prepare the Pitod


    • Take a deep pan or kadhai and add the Wheafree Besan, cumin seeds, salt and red chilli powder. To it, add water to make a thin consistency batter. Remember, it should not have any lumps.
    • Heat the above pan and cook the mixture on high flame while stirring continuously.
    • When the mixture gets thickened and comes together then switch off the gas. Immediately transfer the mixture on a big plate and spread the mixture evenly. Let it cool.

    To Prepare the Gravy


    • Heat a pan, add ghee and melt it.
    • Add cumin seeds and let is splutter.
    • Take a bowl: add curd, red chilli powder, coriander powder, turmeric powder, salt. Mix well.
    • Add this mixture to the pan and keep stirring the mixture. Cook it on medium flame.
    • Add water to the residue of pitod in a deep pan or kadhai. Mix well. Add green chillies and dry mango powder, mix them well.
    • Once the ghee appears on the top of gravy, add the water mixture to it. Mix well and cook it on a low flame.
    • Cut the pitod in any desired shape (usually cut in diamond shape).
    • Add the pitod to the gravy and cook it for a minute then switch off the gas. Serve Hot.

    Wheafree Gluten Free Besan