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

Boondi Raita Recipe, Besan Cheela Raita, Rajasthani Pitod ka Raita, Quick & Easy Yoghurt Dip,

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.

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