Ingredients

For Pitod

• 1 cup gram flour/besan
• ½ teaspoon kashmirir red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon carom seeds/ajwain
• ½ teaspoon cumin seeds/jeera
• salt to taste
• 3 cups water

For The Gravy

• 2 tablespoons oil
• 1 teaspoon cumin seeds/jeera
• ½ teaspoon asafoetida/hing
• 1 teaspoon ginger
• 1 cup tomato puree
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 teaspoon roasted cumin powder
• 1 cup yoghurt/dahi
• 2 cups water
• ½ teaspoon garam masala
• 1 teaspoon dried kasuri methi
• 2 tablespoons coriander leaves

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

For Pitod

1. In a large bowl add gram flour, red chilli powder, chilli powder, jeera, ajwain, salt and mix well.
2. Add little water at a time to avoid any lumps. The batter will have a very thin liquid texture.
3. In a kadai add the batter and cook on medium heat while stirring it continuously. It will start to thicken after 3-4 minutes.
4. Keep stirring for another 3-4 minutes or until it gets a thick creamy texture. Do not over cook. The consistency will be creamy and slightly runny.
5. Immediately transfer the batter in a plate or a wide bowl in which you want to set it.
6. Grease the back of a spoon and evenly spread the batter with the help of it.
7. Now let it rest for 10-15 minutes or until it becomes firm.
8. Once done, cut in square or diamond shapes as per your preference.

For The Gravy

1. In a kadai heat oil and then add cumin seeds and hing. Sauté for 30 seconds.
2. Add ginger garlic paste and sauté for a minute or until it gets a light golden colour.
3. Now add tomato puree and cook on medium flame for 3-4 minutes.
4. Further add red chilli powder, turmeric powder, coriander powder, roasted cumin powder and cook for a minute. Add a tablespoon of water so the spices don’t stick to the pan.
5. Now add beaten curd. After adding the curd keep stirring it continuously for 3-4 minutes or until it gets couple of boils. Do not leave in between else it might curdle.
6. Further add 2 cups of water bring it to a boil.
7. Now add the pitod in the gravy and give it a gentle mix.
8. Let it simmer on medium flame for 3-4 minutes.
9. Finally add salt, garam masala, dried kasuri methi and fresh coriander leaves.
10. Serve hot!

Recipe Notes

• Measure the gram flour and water from the same cup.
• While making pitod keep stirring it continuously else it might form lumps.
• Do not over cook the pithod else they will become hard.
• If you don’t like to add tomatoes then skip them and use only yoghurt. I love to add them for a better texture.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Dhaba Style Matar Paneer recipe
• Dhaba Style Dal Fry recipe
• Punjabi Style Gajar Matar Aloo recipe