Chef’s Nectar, “Jaipuri Pithod Masala or Subzi” 🥰

Mera mewar ❤️ is full of moth watering delicacy so most of the items are been prepared with Besen and curd. Besan/gram flour is used extensively in Rajasthani cuisine so as in Marwari cuisine. Gutte ki sabzi, govind gutta, pitthod ki sabzi are few of most popular dishes of this region. Though made with almost the same ingredients , the procedure of making Pithod is quite different and tastewise also different. Marwari region of Rajasthan use Ghee extensively in their food and they are very pungent/spicy. I ❤️all Rajasthani dishes and I am really in love of Marwari, Pithod ki sabzi, Govind gutta and Laal Mas. Try it out this version of Pithod ki Subzi/masala 😋😘

Ingredients for making Pithod

50 gms Gram flour

30 gms yoggurt

2 tbsp Ghee

1/4 tsp esfotida/ Hing

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Grated ginger

Salt to taste

1/2 tsp Red chili flakes

1/2 tsp Dhania powder

400 ml Water for gravy/curry

Mustard Oil for deep frying the cakes

Ingredients for making the Curry

200 gms yoghurt

2 no’s Green chili finely chopped

1 tbsp Grated ginger

1/4 tsp Heeng

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Coriander powdr

1/4 tsp Red chili powder

1/4 tsp Garam masala powder

Salt to taste

1 tbsp Chopped coriander and mint leaves.

2 tbsp desi ghee my favourite

Method for  the Katli or the cakes 

  • In a bowl add all the Pithod ingredients and make a thin batter.
  • Whisk nicely to avoid any lump. Keep aside for 10 mins.In a pan pour the batter and keep stirring continuously till the batter thickens and its ready to spread on a greased plate for drying.
  • The flour should be nicely cooked and thickens.
  • Now grease a plate and spread the cooked batter on it. With wet hand and spread it evenly.
  • Keep it under fan to cool or in the refrigerator, It will took 15 mins to set. Now cut the slices in diamond or square shape. As per your choice.
  • Deep fry these katli in mustard oil, and Keep aside.😘

Method for making the curry

  • Whip the curd nicely then add 1 cup of water to lighten it.In a pan heat oil/ghee. Add whole red chili and cumin seeds, when it starts crackling and become golden in color then,
  • Reduce the flame. Add heeng, turmeric powder, coriander powder, ginger and green chili.
  • Stir for a ½ min and add curd and keep stirring continuously till it starts boiling. Otherwise the it will be curdled. When it starts boiling, cook it for 2-3 min.
  • Let it thicken a little and add the fried pithod. Cook for 2-3 mins. Its ready. Garnish with chopped coriander and mint leaves.
  • However, let it be immersed for at least 15 mins before you serve. To make it more pungent you may do chonka/tarka. In a ladle heat ghee with masala, chilli flake and pour it on the top of the curry.
  • Best paired with Bajra ki Roti,Chapati or butter Naan.🥰 enjoy this fabulous delicacy from the Rajputana.

Please Note Plating is just for your refrence to decorate it in different way but this is similar delicacy as Gatte ki Subji.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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