Pitod ki Sabzi
Tender, savory cakes made from chickpea flour, simmered in a tangy yogurt-based curry. This classic Rajasthani dish is a wonderful vegetarian main course, perfect with hot rotis or rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook the Pitod Batter
- b.Grease a flat plate or tray (thali) with 1 tsp of oil and set it aside.
- c.In a mixing bowl, combine 1 cup besan, 1/4 cup curd, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp asafoetida, and 1/2 tsp salt.
- d.Gradually pour in 2 cups of water while whisking continuously to form a smooth, lump-free batter.
- e.Transfer this batter to a heavy-bottomed pan or kadai. Cook on a medium-low flame for 8-10 minutes, stirring constantly and vigorously to prevent lumps and sticking.
- f.The batter is cooked when it thickens considerably and starts to pull away from the sides of the pan.
- 2
Step 2
- a.Set and Cut the Pitod Cakes
- b.Working quickly, pour the hot, thick besan mixture onto the greased plate.
- c.Use a spatula to spread it evenly into a thin layer, about 1/4-inch thick.
- d.Let it cool down and set at room temperature for 20-25 minutes until it becomes firm.
- e.Once set, use a knife to cut the slab into 1-inch diamond or square-shaped pieces. Gently separate the pitod cakes and keep them aside.
- 3
Step 3
- a.Prepare the Yogurt Gravy Base
- b.In a separate bowl, add 1 cup of room-temperature curd and whisk it until smooth and creamy.
- c.Add the remaining 1 tbsp of besan to the curd and whisk again, ensuring there are no lumps.
- d.Stir in 2 cups of water to create a thin, uniform mixture. Set this curd-besan slurry aside.
- 4
Step 4
- a.Make the Tempering (Tadka)
- b.Heat 2 tbsp of ghee in a kadai over medium heat.
- c.Add 1 tsp of cumin seeds. Once they splutter, add the remaining 1/4 tsp of asafoetida.
- d.Add 1 tsp ginger paste and 2 slit green chilies. Sauté for 30-40 seconds until the raw aroma of ginger fades.
- e.Lower the heat completely. Add the remaining 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 10-15 seconds until fragrant, being careful not to burn the spices.
- 5
Step 5
- a.Simmer the Gravy
- b.While stirring continuously with a whisk, slowly pour the prepared curd-besan slurry into the kadai.
- c.Increase the heat to medium and continue to stir without stopping until the gravy comes to a rolling boil. This is the most critical step to prevent the curd from curdling.
- d.Once it boils, add the remaining 1 tsp of salt. Reduce the heat to low and let the gravy simmer for 5-7 minutes to thicken slightly and cook the raw besan.
- 6
Step 6
- a.Combine and Finish the Sabzi
- b.Gently slide the prepared pitod pieces into the simmering gravy.
- c.Cook for another 2-3 minutes, allowing the pitod to absorb the flavors. Do not overcook or stir too much, as the cakes are delicate.
- d.Turn off the heat. Sprinkle 1/2 tsp of garam masala and 2 tbsp of chopped coriander leaves over the top.
- e.Let the sabzi rest for 5 minutes before serving. Serve hot with roti, paratha, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Stir the pitod batter constantly while cooking to prevent any lumps from forming.
- 2Work quickly when spreading the hot pitod mixture on the plate as it sets fast.
- 3To avoid curdling the gravy, ensure the yogurt is at room temperature and you stir continuously after adding it to the pan until it boils.
- 4Be gentle when adding the pitod cakes to the gravy, as they are delicate and can break easily.
- 5For a more authentic tangy flavor, use slightly sour curd (yogurt).
- 6For a richer texture, you can shallow fry the pitod pieces in a little ghee until light golden brown before adding them to the gravy.
Adapt it for your goals.
Jain Version
To make this recipe Jain-friendly, simply omit the ginger paste. The flavor will still be delicious.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1-2 tablespoons of fresh cream (malai) at the end, after turning off the heat.
No Onion No GarlicNo Onion No Garlic
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies, or add a pinch of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The use of curd (yogurt) provides beneficial probiotics that help maintain a healthy balance of gut bacteria, aiding digestion and improving immunity.
Naturally Gluten-Free
This dish is made entirely from chickpea flour, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Good Source of Fiber
Chickpea flour is high in dietary fiber, which helps in regulating blood sugar levels, promoting satiety, and supporting digestive health.
Frequently asked questions
The key is to whisk the yogurt and besan well, ensure the yogurt is at room temperature, and most importantly, stir the gravy continuously after adding the yogurt mixture until it comes to a full boil. Adding salt only after it boils also helps.