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
- Black salt
- Roasted cumin powder
- Dry mint powder
- Green coriander
- Green chillies
- Cumin seeds
- Turmeric powder
- Coriander powder
- Red chilli powder
How to make raitas
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.
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.
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.
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.
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.
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.
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.