Rajasthani Methi Pittor Curry

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Rajasthani Methi Pittor Curry


Cooking Time

Preparation Time :5 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 5 Min


Serves : 5
  • For making besan katli: gram flour 2 cup

  • Curd 1 cup

  • Chopped fenugreak leaves 1/4 cup

  • Oil 2 tbsp shallow fry

  • Ginger green chilly paste 1 tsp

  • Cumin seed 3/4 tsp

  • Salt 3/4 tsp or to taste

  • Turmeric 1/2 tsp

  • For curry: curd 2 cup

  • Gram flour 2 tsp

  • Salt 3/4 tsp

  • Cumin seed 1/2 tsp

  • Ginger green chilly paste 1/2 tsp

  • Turmeric 1/4 tsp

  • Green coriander chopped 1/2 tsp

  • Oil 1 tbsp


  • In a deep big bowl take besan, curd, chopped fenugreak leaves, turmeric, salt, green chili ginger paste.
  • Now add water and blend either with a hand blender or mixer jar otherwise by hand, making sure for no lumps.
  • Lightly grease 2 plates with oil. Keep aside.
  • Now heat oil in a non stick wide pan or a heavy bottom pan and add cumin seed..
  • let it cracker then add besan batter and keep stirring on high flame until a boil.
  • When a boil comes, reduce the flame to low and cook for another 12-14 minutes.
  • Keep it stirring at regular intervals to avoid any lumps or burns.
  • The batter will looks more shiny and thick in 12-13 minutes, then switch off the flame.
  • Immediately spread the batter on greased plates in a thick layer.
  • This will set and dry in another 10-15 minutes. Cut in to square pieces with the help of a sharp knife.
  • Heat oil in non stick pan and shallow fry katli till golden on both sides ,keep aside
  • Now mix curd and green chilli ginger paste. Add gram flour and mix well.
  • Now heat 2 tbsp oil in a pan ad cumin seed, let it cracker.
  • Add curd with besan and let it boil at high flame,
  • when a boil comes, reduce the flame to low, partially cover the pan and let it cook for another 15 minutes or until it leaves sides/or oil.
  • Add salt turmeric and mix well. Switch off the flame and garnish with chopped coriander leaves.
  • Now for serving, take fried pitor in a serving bowl and pour the gravy over it. Top with few pitor and serve hot with chapati, naan, rice, paratha or poori.