Rajasthani dishes have very importent role of Besan and Yoghurt as it is arid zone and green vegetables are not easily available. Pitod is one of them which is made of Gram flour.
It is traditional, very popular and delicious recipe which is liked by all. It is also known as Rajasthani Paneer ki sabji as when it is cooked with Gravy it tastes as well as looks like Paneer.
Besan/ Gram flour is main ingredient which is mixed with just water and some other spices and then cooked on slow heat. I add yoghurt as well for more rich taste. Unlike Khandvi which is very thin sheet of Besan rolled in shape of cylinder, Pitod is thick square pieces of Besan. Later on you can shallow fry it and add gravy in it and make curry as well.
In Pitore/Pitod chaat you add all chaat item like yoghurt, Sonth chutney, GreenCoriander Chutney in it and serve as a snack.
1. Add Gram flour(Besan) and yoghurt in a bowl and mix it well so all lumps dissolve.
2. Add all the dry spices and Ginger and Chili paste in it and mix well.
3. Add water slowly and keep mixing well.
4. In a pan add oil(I used Mustard oil, you can use any cooking oil) .When hot enough add
the mixture of Besan and keep whisking it vigoursly as at this point of time it gets lumpy
very easily.
5. When start boiling then turn the heat in between low- medium setting and keep stirring
it continuously for 15 minutes.
6. Take a serving dish which has at least 1 inches of edges. Grease it well.
7. Pour the mixture onto it and let it set for 30 minutes or until room temperature.
8. When cold cut it in bite size pieces. Longer it sits better it is as it gets firm outside and
still moist inside and very easy to cut. Cut it in desired shape( square or round).
1. Take 4-5 pieces of Pitod in a bowl.
2.Pour Yoghurt, GreenCoriander Chutney , Sonth chutney, on it.
3. Sprinkle Salt, Dry Mint powder, Roasted Cumin Powder and Red pepper powder.
4. Garnish it with Pomegranate seeds, chopped coriander leaves.
Relish Pitod Chaat cold or room temperature.
Servings 0