Soft, melt-in-your-mouth gram flour cakes simmered in a tangy, spiced yogurt gravy. This classic Rajasthani curry is a true comfort food, perfect with hot rotis.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
302cal
12gprotein
28gcarbs
17g
Ingredients
130 g Besan (Approx 1 cup + 1 tbsp)
1.75 cup Curd (Whisked until smooth, preferably slightly sour)
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Flavorful Pithod ki Sabzi with soft phulkas and a fresh kachumber salad – a delightful homestyle meal.
This rajasthani dish is perfect for dinner. With 612.01 calories and 21.369999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For color)
0.5 tsp Red Chili Powder (For heat, adjust to taste)
1.5 tsp Coriander Powder
1.5 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tsp Oil (For greasing the plate)
Instructions
1
Prepare and Cook the Pithod Batter
Grease a thali or a flat tray with 1 tsp of oil and set aside.
In a mixing bowl, combine 120g of besan (approx. 1 cup), 0.25 cup of curd, 0.25 tsp of hing, 0.5 tsp of ginger paste, 0.25 tsp of turmeric powder, 0.5 tsp of red chili powder, and 0.5 tsp of salt.
Gradually add 2 cups of water, whisking continuously to form a smooth, lump-free batter.
Pour this batter into a heavy-bottomed pan or kadai. Cook on low-medium heat, stirring constantly with a whisk or spatula to prevent lumps and sticking.
Continue cooking for 8-10 minutes. The mixture will thicken considerably and start to pull away from the sides of the pan, forming a single mass.
Working quickly, pour the thick mixture onto the greased plate. Use a spatula to spread it evenly to about a 1/2-inch thickness.
Let it cool and set completely at room temperature for 20-30 minutes. Once firm, cut into 1.5-inch diamond or square shapes.
2
Prepare the Yogurt Gravy Base
In a separate bowl, whisk the remaining 1.5 cups of curd until very smooth.
Add the remaining 10g of besan (approx. 1 tbsp), 0.5 tsp of turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder to the whisked curd.
Mix thoroughly to ensure there are no lumps. Gradually stir in 1 cup of water to create a smooth, thin mixture. Set aside.
3
Temper and Cook the Gravy
Heat 3 tbsp of ghee in a kadai over medium heat. Once hot, add 1 tsp of cumin seeds and let them splutter.
Add the remaining 0.25 tsp of hing, 1 tsp of ginger paste, and the slit green chili. Sauté for 30 seconds until fragrant.
Turn the heat to the absolute lowest setting. Slowly pour the prepared yogurt-besan mixture into the kadai, stirring continuously and vigorously with a whisk.
Continue stirring without stopping until the gravy comes to a gentle boil. This is a crucial step to prevent curdling and will take about 5-7 minutes.
Once the gravy boils, add the remaining 1 tsp of salt and the remaining 0.5 cup of water. Stir well.
Let the gravy simmer on low heat for another 6-8 minutes, or until it thickens slightly and you see specks of ghee on the surface.
4
Combine and Finish
Gently slide the cut pithod pieces into the simmering gravy.
Allow them to cook in the gravy for just 2-3 minutes. Do not over-stir, as the pithod pieces are delicate and can break.
Sprinkle 0.5 tsp of garam masala and 2 tbsp of chopped coriander leaves over the curry.
Turn off the heat, cover the pan, and let the sabzi rest for 5 minutes to allow the flavors to meld.
Serve hot with phulka, roti, or steamed rice.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
