Rajasthani Pitor Sabji - Chickpea Flour Tofu Curry

Ingredients

FOR THE CHICKPEA TOFU 

 1 cup chickpea flour (besan)

2 cups Water
3/4 teaspoon Green Chilli , choped
1 teaspoon Ginger , grated
1/2 teaspoon Turmeric powder (Haldi)

 2 tea spoon fresh cilantro, finely chopped 

 1/2 teaspoon red chilli powder 

 1/4 teaspoon garam masala
Salt , to taste
1 tablespoon Cooking oil

For frying  chickpea tofu or pitor
Cooking oil , for shallow frying ( optional )

For curry
1 teaspoon Cumin seeds (Jeera)

Asafoetida (hing)
2-3 Dry red chillies

2-3 small tomatoes 
200 grams Curd (Dahi / Yogurt)  , whisked very well
1/2 teaspoon Green Chillies , chopped

1/2 teaspoon Turmeric powder (Haldi)
Salt  to taste

Directions

1. To begin with  Chickpea flour tofu curry or Pitor Ki Sabzi, we will firstly make pitors. In a large mixing bowl, add  chickpea flour (besan), water, ginger, green chilies and all other spices well to form lump free batter.

2. Heat oil in a deep pan or kadhai, add cumin seeds and allow it to crackle. Add Asafoetida( hing )and mix.

3. Keep the heat to medium low and carefully add the besan batter and whisk it continuously to avoid lump formation. Cook the batter until it gets thick and starts leaving the pan. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy.  

4.Immediately, transfer the batter on a greased plate smoothing the top and level it up with the help of a flat spoon.

5. Cool the prepared tofu / pitor for 40  mins to an hour  or until it is ready to be cut into pieces.

6. Now, cut the tofu / pitor depending upon the shape and size you prefer to make.

7. Heat little oil in a broad flat pan and shallow fry the pitors from both the sides until brown and crisp. Keep the fried pitor aside. ( This step is optional but I do feel the pitor holds its shape better with this )

8. The next step is to make the curry. In a bowl, add  vegan curd, red chili powder, haldi powder and coriander powder. Beat the mixture very well.

9. Heat oil in a kadhai, add cumin seeds and allow it to crackle. Add broken red chilies and fry for a few seconds. Add green chilies and fry for few more seconds.

10. Reduce the heat to low and add the tomato puree and whisk continuously until everything blends well and the spices are cooked.

11. Add water according to the thickness of the gravy you prefer and bring it to a boil. Add salt and simmer the gravy for about 15 mins.

12. Add fried pitors and simmer for another 3 to 4 mins. Be gentle to avoid breaking the pitors. After 3-4 minutes, switch ofthe heat and it is ready to be served.

13. Serve Pitor Ki Sabzi with steamed rice or whole wheat chapati and  vegan coconut cucumber raita for a complete meal.