Boondi Raita, Besan Cheela Raita & Pitod Raita । Rajasthani Raita

 

These 3 raitas are basically from the Rajasthan. Preparing these raita's is an easy and quick process

Ingredients for raitas

  • Curd
  • Salt
  • Black salt
  • Roasted cumin powder
  • Dry mint powder
  • Green coriander
  • Green chillies
  • Asafoetida
  • Cumin seeds
  • Turmeric powder
  • Coriander powder
  • Red chilli powder

How to make raitas

Pitor raita 

For the batter

Take ½ cup of chickpea, add ¼ tsp of salt, red chilli powder less than 1/4 tsp, 1/4 tsp of coriander powder, less than 1/4 tsp of turmeric, 1/4 tsp of cumin seeds, 1/4 tsp of finely chopped green chillies, water and whisk it.

Whisk until lumps disappear and add ¾ cup of water to prepare the mixture of running consistency. Preheat 1 tsp of oil and roast less than the 1/4 pinch asafoetida.

Add batter in the heated oil and cook until its consistency is thick. Add batter in the heated oil and cook until its consistency is thick. Take out the mixture in a plate, apply some oil on the spoon and spread it evenly.

Keep it ½ cm thick and keep it aside to set for 5 minutes beneath the fan. Cut the pieces once, the pitor has set.

https://nishamadhulika.com/images/three-raita-recipe-1.png

For raita

Take 1 cup of curd and whisk it. Add 1/4 tsp of black salt, 1/4 tsp powder of the roasted cumin seeds, less than the 1/4 tsp of dry mint powder and mix all the spices.

Add the pitor's pieces in it and mix them. Add some pieces to garnish, cumin powder and some finely chopped green coriander. The pitor raita is ready.

Cheela raita

For the batter

Take 1/4 cup of chickpea flour,  less than 1/4 tsp of salt, less than  1/4 tsp of red chilli powder, 1 pinch of turmeric powder, some water and whisk it until lumps disappear.

Add some chopped green coriander and mix all the ingredients properly. Add some water to make the loose batter. We used 1/4 cup of water to prepare it.

Preheat the laughter, spread some oil on it and turn the flame to low. Leave the laughter to cool down and later, pour the batter on it.

Spread it evenly using a spatula and turn the flame to high. Drop some oil around its corners and some over it.

Cook until it is golden brown from the bottom. Flip it and cook from another side until it is golden brown. Remove it from the pan and cut it into the small pieces once it cools down.

https://nishamadhulika.com/images/three-raita-recipe-2.jpg

For raita

Take 1 cup of curd in a bowl and whisk it. Add 1/4 tsp of salt, 1/4 tsp of roasted cumin seeds, less than  1/4 tsp of dry mint powder and some cheela pieces.

Mix them and garnish with red chilli powder and roasted cumin seeds. Cheela's raita is ready.

Boondi raita

Take 1 cup of curd and whisk it. Add 1/4 tsp of black salt, 1/4 tsp of roasted cumin seeds powder, less than 1/4 tsp of dry mint powder, 1/4 tsp of chopped green chillies and mix them.

Add some boondi and garnish it with green coriander.

https://nishamadhulika.com/images/three-raita-recipe-3.png

For tempering on raita

Preheat the tempering pan, add 2 tsp of oil and heat it.  Add 3/4 tsp of cumin seeds and switch off the flame. Add less than 1/4 pinch of asafoetida.

Spread some tempering over the raitas and mix them slightly. The raitas are ready to be served.

Suggestions

You can whisk curd into the mixer also.

You can also add the green mints rather than mint powder

You can also use the red chilli powder instead of green chilies.

Use only fresh curd for the raita

You can mix water in raita if you want it thinner.

You can eat leftover cheela and pitor as they are also tastier.

3 तरह के राजस्थानी रायते । Boondi Raita, Besan Cheela Raita & Pitod Raita

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