Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, ghatta subji with pitthi paratha. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ghatta Subji with Pitthi paratha is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Ghatta Subji with Pitthi paratha is something that I’ve loved my whole life. They’re fine and they look fantastic.
Besan Ghatta Methi ki Sabji is a very famous dish from the land of rajasthan. Besan gatta curry is gram flour dumplings in curd cury. Paratha with sabji and egg roll eating Indian food. friends today i make some different food , hope you like this video .
To begin with this recipe, we have to first prepare a few ingredients. You can have ghatta subji with pitthi paratha using 27 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ghatta Subji with Pitthi paratha:
- Get For Ghatta subji
- Get 1 cup besan
- Take 1 cup curd
- Get 4-5 tbsp oil or ghee
- Prepare 1 piece onion
- Get 1/2 cup tomato puree
- Get 1 tsp ginger chilli garlic paste
- Get salt as per taste
- Get 1 tsp jeera
- Get 1 tsp variyali (sauf)
- Take 1 tbsp kasuri methi
- Get 1 tbsp red chilli powder
- Make ready 1 tsp haldi
- Take 1 tsp termeric powder
- Take oil for fry
- Get For Pitthi Paratha
- Prepare 1/4 cup Mung dal
- Make ready 1 cup wheat flour
- Prepare 1 tbsp besan
- Prepare 1tbsp rava
- Get salt as per taste
- Get 1 tsp red chilli powder
- Get 1 tbsp chopped Pudina
- Make ready 1 tsp crushed pepper dry dhanya and jeera powder
- Prepare 1 tbsp oil
- Get ghee for roast
- Get 1/2 tsp Turmeric powder
Peethi or Pithi wala paratha is a lentil stuffed flat-bread which is yummy and extremely delicious. Pithi or peethi is a urad dal mixture sauteed with. Coriander Laccha Paratha is an Indian flatbread made with coriander leaves spiced with green chilies and whole spices like Ajwain and Kalonji. When making the East African chapati, oil is used whereas no oil is used in kneading the dough for the Indian chapati.
Instructions to make Ghatta Subji with Pitthi paratha:
- For ghatta:- Take a besan and add 1-2tb. oil, jeera, Sauf termeric powder salt red chilli powder and make a tight dough. rest it 10 mins.
- Meanwhile take a curd in a bowl and add kasuri methi red chilli powder termeric salt mix well.
- Now boil water for ghatta and take a dough make ball and roll with hands. and boil for 10 mins. and drain water in avessel. and cut in apieces. fry for 1-2 mins.
- Now take tomato ginger chilli garlic and churn for puree.
- Take ghee in a big pan and add ghee jeera crackle add hing and chopped onion salt haldi saute and add tomato puree and cook 5-7mins mins. add curd mixture and stir cont. add ghatta water so dahi remain as it is otherwise it loose water. and add ghatta cook for 5-7mins mins. and serve.
- For Pitthi Paratha :- First soak mung dal for 1/2hr. Wash and boil for 5-7mins mins. drain water. Now take all 3 flour in a parat add mung dal hing fudina salt red chilli powder haldi crushed pepper dhanya and jeera powder and oil make a tight dough. rest it 10mins. and Roll chapati and roast on a tawa with ghee. ready to serve.
- Yummy tasty Rajasthani Ghattasubji with pitthi paratha is ready to serve.
In that regard, the East African chapati is more similar to the Indian flat bread called "Paratha". The East African Chapati is very similar to the Indian Paratha (one of the most popular unleavened flatbreads in India). However, culture might have played its role in the slight difference in its mode of preparation compared to the Indian variety. Paratha (Indian unleavened bread) is a very popular Indian breakfast dish. It is very common in my house and also my family's favourite.
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