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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
Prepare the Anda Pitod Batter
Cook and Set the Pitod
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.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 352.56 calories per serving with 16.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Gravy
Simmer, Combine and Finish
Increase the amount of red chili powder to 2 tsp and add one more slit green chili for extra heat.
Add 1 tablespoon of cashew paste along with the tomato puree to make the gravy richer and creamier.
For a satvik version, omit the onion and ginger-garlic paste. Increase the amount of asafoetida slightly and add 1 tsp of grated ginger.
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.
Combining eggs, chickpea flour (besan), and yogurt, this dish is packed with high-quality protein, essential for muscle repair, growth, and overall body function.
The chickpea flour provides dietary fiber, which aids digestion, while the probiotics in the curd support a healthy gut microbiome.
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.
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.
Yes, it is quite healthy. It's an excellent source of protein from both eggs and besan (chickpea flour), and probiotics from curd. It provides sustained energy and keeps you full. However, it is moderately high in calories, so portion control is recommended.
Absolutely! If you omit the eggs, it becomes the traditional Rajasthani 'Pitod ki Sabzi'. You will need to adjust the batter consistency by adding a bit more water or curd in place of the eggs.
Yogurt curdles due to sudden high heat. To prevent this, always lower the heat to the minimum before adding the whisked yogurt. Also, stir continuously and quickly until the yogurt is fully incorporated into the masala before increasing the heat.
Yes, you can prepare the pitod pieces a day in advance. Store them in an airtight container in the refrigerator. Add them to the freshly made hot gravy just before you plan to serve.
This recipe goes great with these complete meals
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