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

Ingredients:

Curd

Salt

Black Salt

Roasted Cumin Powder

Dry Mint powder

Green Coriander - finely chopped

Green Chilies - finely chopped

Asafoetida Cumin Seeds

Turmeric Powder

Coriander powder

Red Chili Powder

How to make pitor’s raita

1- 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.

2- Whisk until lumps disappear and add ¾ cup of water to prepare the mixture of running consistency.

3- Preheat 1 tsp of oil and roast less than the 1/4 pinch asafoetida.

4- Add batter in the heated oil and cook until its consistency is thick.

5- Take out the mixture in a plate, apply some oil on the spoon and spread it evenly.

6- Keep it ½ cm thick and keep it aside to set.

7- It will set in 5 minutes beneath the fan.

8- Cut the pieces once, the pitor has set.

9- For the raita, take 1 cup of curd and whisk it.

10- 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.

11- Add the pitor's pieces in it and mix them

12- Add some pieces to garnish, cumin powder and some finely chopped green coriander.

13- The pitor raita is ready.

How to make cheela raita

1- 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.

2- Add some chopped green coriander and mix all the ingredients properly.

3- Add some water to make the loose batter.

4- We used 1/4 cup of water to prepare it

5- Preheat the laughter, spread some oil on it and turn the flame to low.

6- Leave the laughter to cool down and later, pour the batter on it.

7- Spread it evenly using a spatula and turn the flame to high.

8- Drop some oil around its corners and some over it.

9- Cook until it is golden brown from the bottom.

10- Flip it and cook from another side until it is golden brown.

11- Remove it from the pan and cut it into the small pieces once it cools down

12- For the raita, take 1 cup of curd in a bowl and whisk it.

13- 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.

14- Mix them and garnish with red chilli powder and roasted cumin seeds.

15- Cheela's raita is ready

. For boondi raita

1- Take 1 cup of curd and whisk it.

2- 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, 3- Add some boondi and garnish it with green coriander. For tempering on raita 1- Preheat the tempering pan, add 2 tsp of oil and heat it. 2- Add 3/4 tsp of cumin seeds and switch off the flame.

3- Add less than 1/4 pinch of asafoetida

4- Spread some tempering over the raitas and mix them slightly.

5- The raitas are ready to be served.

Suggestions:

1- You can whisk curd into the mixer also.

2- You can also add the green mints rather than mint powder

3- You can also use the red chilli powder instead of green chillies.

4- Use only fresh curd for the raita

5- You can mix water in raita if you want it thinner. 6- You can eat leftover cheela and pitor as they are also tastier.