Pitod belongs to the state of Rajasthan. Thin gram flour batter is cooked and then set and cut into the desired shape and used in the desired manner; when fried with mustard seeds, green chilies, and curry leaves, it becomes fried pitod. Fried pitod recipe is a good breakfast option because if you have some ready pitod (which you can do a night before) in your fridge, the dish comes together in less than 10 minutes. It is a gluten-free and healthy preparation and can be packed for tiffin or lunch box.
Pitod/patod: Perfect pitod are soft, simply melt in the mouth. The recipe for the same has already been shared on the blog. You can find it here.
For tempering: Very basic tempering that calls for mustard seeds (raie), curry leaves, green chilies go in.
For garnishing: Fried pitod is garnished with lots of chopped fresh coriander leaves and lemon juice.
It can be served with any green chutney of your choice for breakfast or tea-time.
1.This recipe serves 4 persons.
2.Heat 1 tsp of oil and add 1 tsp mustard seeds (raie). Let it splutter.
3.Chili time, add in 2 slit green chilies. Cook for 30 seconds.
4.Next goes in a handful of curry leaves. Cook for 30 seconds.
5.Finally add in 2 cups pitod.
6.Cover and cook for 3-4 minutes.
7.Switch off the flame. Add a handful of chopped coriander leaves and lemon juice. Toss well.
PREP TIME 15-17 minutes
COOK TIME 7-10 minutes
TOTAL TIME 25-27 minutes
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