Pittod ki Sabzi
A classic Rajasthani curry featuring soft, savory chickpea flour cakes (pittod) simmered in a tangy yogurt-based gravy. A delicious and unique vegetarian dish that's full of flavor and heritage.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook the Pittod Batter
- b.Grease a plate or tray with a little oil and set aside.
- c.In a mixing bowl, combine 1 cup besan, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, hing, and 0.5 tsp salt.
- d.Gradually pour in 2 cups of water, whisking continuously to create a smooth, lump-free batter.
- e.Transfer the batter to a heavy-bottomed pan or kadai. Cook on medium-low heat, stirring constantly with a spatula or whisk for 8-10 minutes.
- f.The batter will thicken significantly. Continue cooking until it forms a single, non-sticky mass that pulls away from the sides of the pan.
- 2
Step 2
- a.Set and Cut the Pittod
- b.Working quickly, pour the hot besan mixture onto the greased plate.
- c.Use the back of a greased spatula to spread it evenly to about a 1/4-inch thickness.
- d.Let it cool down and set completely at room temperature for about 15-20 minutes.
- e.Once firm, use a knife to cut the set mixture into 1-inch diamond or square shapes. Gently separate the pieces and set aside.
- 3
Step 3
- a.Prepare the Gravy Base
- b.In a separate bowl, whisk 1 cup of curd with 1 tbsp of besan until perfectly smooth. This step is crucial to prevent the curd from splitting when heated.
- c.Heat ghee in a kadai over medium heat. Once hot, add the cumin seeds and let them splutter.
- d.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Yogurt Gravy
- b.Reduce the heat to the lowest setting. Add 0.5 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Stir for 30 seconds until fragrant.
- c.Slowly pour the whisked curd-besan mixture into the pan, stirring continuously and vigorously for 2-3 minutes. Do not stop stirring to prevent curdling.
- d.Once the mixture is well incorporated and starts to bubble gently, add 1.5 cups of water and 1 tsp of salt. Mix well.
- e.Increase the heat to medium and bring the gravy to a rolling boil. Let it simmer for 4-5 minutes until it thickens slightly.
- 5
Step 5
- a.Combine and Finish
- b.Gently slide the prepared pittod pieces into the simmering gravy.
- c.Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the pittod to soften and absorb the flavors.
- d.Avoid over-stirring as the pittod pieces are delicate and can break.
- e.Turn off the heat. Sprinkle garam masala over the curry and give it a final, gentle stir.
- f.Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Stir the besan batter constantly while cooking to prevent lumps and ensure it cooks evenly.
- 2To prevent the yogurt from curdling, ensure it's at room temperature and whisked well with besan. Always add it on the lowest heat while stirring continuously.
- 3For a richer flavor and firmer texture, you can shallow fry the pittod pieces in a little ghee until light golden brown before adding them to the gravy.
- 4The consistency of the gravy should be slightly thin initially, as the pittod will absorb some of the liquid as it simmers and rests.
- 5Let the dish rest for 5-10 minutes before serving to allow the flavors to meld together perfectly.
Adapt it for your goals.
Jain Version
For a no-onion, no-garlic version, simply skip the onion and ginger-garlic paste. The flavor will still be excellent due to the spices and tangy yogurt.
Spicier VersionSpicier Version
Increase the amount of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Creamier GravyCreamier Gravy
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste or fresh cream towards the end of the cooking process.
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.
Good for Gut Health
The use of yogurt provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and improving immunity.
High in Dietary Fiber
Chickpea flour is naturally high in fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
Naturally Gluten-Free
This dish is made entirely from chickpea flour and is naturally gluten-free, making it a great option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
One serving of Pittod ki Sabzi contains approximately 280-320 calories, depending on the amount of ghee and the fat content of the curd used.