Anda Pitod Curry
A unique and protein-rich Rajasthani curry featuring savory cakes made from chickpea flour and eggs. These soft 'pitods' are simmered in a tangy, spiced yogurt-based gravy, offering a delightful twist on the traditional Pitod ki Sabzi.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Anda Pitod Batter
- b.In a large mixing bowl, add 1 cup of besan. Create a well in the center.
- c.Crack the 4 eggs into the well. Add 0.5 cup of curd, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, asafoetida, and 0.5 tsp salt.
- d.Begin whisking the wet ingredients in the center, gradually incorporating the besan from the sides to form a thick paste.
- e.Slowly pour in 1 cup of water while whisking continuously to create a smooth, lump-free batter with a pouring consistency.
- 2
Step 2
- a.Cook and Set the Pitod
- b.Pour the prepared batter into a non-stick pan or a heavy-bottomed kadai over low-medium heat.
- c.Cook for 8-10 minutes, stirring constantly with a spatula or whisk. The mixture will thicken and start to pull away from the sides of the pan, forming a soft, dough-like mass.
- d.While the pitod is cooking, grease a thali or a flat tray with a little ghee or oil.
- e.Once cooked, immediately transfer the hot mixture onto the greased plate. Quickly spread it evenly to about a 1/2-inch thickness using a greased spatula.
- f.Let it cool and set completely for about 15-20 minutes. Once firm, cut the slab into 1-inch diamond or square-shaped pieces.
- 3
Step 3
- a.Prepare the Curry Gravy
- b.Heat 3 tbsp of ghee in the same kadai over medium heat. Add 1 tsp of cumin seeds and let them splutter.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Add the tomato puree and cook for 4-5 minutes until it thickens and you see ghee separating at the edges.
- f.Add the dry spices: 0.5 tsp turmeric powder, 1 tsp red chili powder, and 2 tsp coriander powder. Sauté for 30 seconds until fragrant.
- 4
Step 4
- a.Simmer, Combine and Finish
- b.Reduce the heat to the lowest setting. Slowly add the remaining 1 cup of whisked curd, stirring continuously and vigorously to prevent it from curdling.
- c.Once the curd is fully incorporated, add 2 cups of water and the remaining 1 tsp of salt. Increase the heat and bring the gravy to a gentle boil.
- d.Lower the heat again and let the gravy simmer for 5-7 minutes to allow the flavors to meld and the consistency to thicken slightly.
- e.Gently slide the prepared anda pitod pieces into the simmering gravy. Cook for only 2-3 minutes, just enough for them to absorb the flavors. Do not over-stir or overcook.
- f.Turn off the heat. Sprinkle with garam masala and crushed kasuri methi. Garnish with fresh coriander leaves.
- g.Let it rest for 5 minutes before serving 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.
- 1To prevent curd from splitting, ensure it's at room temperature and whisked well. Always add it on the lowest heat while stirring constantly.
- 2Stir the besan batter continuously while cooking to avoid lumps and ensure it cooks evenly.
- 3Spread the cooked pitod mixture quickly onto the greased plate as it sets very fast.
- 4For a tangier gravy, use slightly sour curd.
- 5Add the pitod pieces to the gravy just before serving to maintain their shape and texture.
- 6If the gravy becomes too thick, you can adjust the consistency by adding a little hot water.
Adapt it for your goals.
Spicier Version
Increase the amount of red chili powder to 2 tsp and add one more slit green chili for extra heat.
Creamier GravyCreamier Gravy
Add 1 tablespoon of cashew paste along with the tomato puree to make the gravy richer and creamier.
No Onion Garlic VersionNo Onion-Garlic Version
For a satvik version, omit the onion and ginger-garlic paste. Increase the amount of asafoetida slightly and add 1 tsp of grated ginger.
Fried PitodFried Pitod
For a firmer texture, you can lightly shallow-fry the cut pitod pieces in a little ghee until golden brown before adding them to the gravy.
Why this is on our healthy list.
Excellent Protein Source
Combining eggs, chickpea flour (besan), and yogurt, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
Promotes Digestive Health
The chickpea flour provides dietary fiber, which aids digestion, while the probiotics in the curd support a healthy gut microbiome.
Provides Sustained Energy
Besan is a complex carbohydrate with a low glycemic index, which provides a slow and steady release of energy, keeping you feeling full and energized for longer.
Frequently asked questions
One serving of Anda Pitod Curry contains approximately 420-460 calories, depending on the amount of ghee used and the fat content of the curd.