Pitor Ki Sabzi Recipe 




Fixings 

 For making Pitor 

 1-1/2 glass besan(chickpea flour) 

 1/2 glass curd, whisked well 

 2-1/2 glasses water 

 3/4 teaspoon green bean stew, smashed 

 1 teaspoon ginger, ground 

 1/2 teaspoon haldi 

 Salt to taste 

 1 tablespoon oil 

 1 teaspoon cumin seeds 

 A squeeze of hing(asafoetida) 

 For singing pitor 

 Oil for shallow singing 

 For curry 

 1 teaspoon cumin seeds 

 2-3 entire dried red chilies 

 200 grams curd, whisked extremely well 

 1/2 teaspoon green chiles, slashed 

 1 teaspoon red bean stew powder 

 1/2 teaspoon haldi powder 

 Salt to taste 

 Headings for Pitor Ki Sabzi Recipe 

1. In any case Pitor Ki Sabzi, we will firstly make pitors. In a huge blending dish, include besan, yogurt, water, ginger, green chilies and blend everything admirably to shape protuberance free hitter.

2. Heat oil in a profound skillet or kadhai, include cumin seeds and permit it to crackle. Include hing and blend.

3. Build the warmth to high and painstakingly include the besan hitter and whisk it ceaselessly to keep away from protuberance arrangement. Cook the player until it gets thick and begins leaving the container.

4. Quickly, exchange the hitter on a lubed plate or thali and level it up with the assistance of a level spoon.

5. Cool the arranged pitor for 45 mins or until it is prepared to be cut into pieces.

6. Presently, cut the pitor relying on the shape and size you want to make.

7. Warm little oil in a wide level dish and shallow sear the pitors from both the sides until chestnut and fresh. Keep the broiled pitor aside.

 8. The following step is to make the curry. In a dish, include curd, red bean stew powder, haldi powder and coriander powder. Beat the blend extremely well.

9. Heat oil in a kadhai, include cumin seeds and permit it to crackle. Include broken red chilies and broil for a few moments. Include green chilies and sear for couple of more seconds.

 10. Diminish the warmth to low and include the curd blend and whisk ceaselessly until everything mixes well and the flavors are cooked.

 11. Add water as per the thickness of the sauce you incline toward and heat it to the point of boiling. Include salt and stew the sauce for around 15 mins.

12. Include seared pitors and stew for another 3 to 4 mins. Be tender to abstain from breaking the pitors. Following 3-4 minutes, switch off the warmth and it is prepared to be served.

13. Serve Pitor Ki Sabzi with steamed rice or Whole Wheat Lachha Paratha and Lauki raita for a complete dinner.