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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.
For 4 servings
Prepare and Cook the Pithod Batter
Prepare the Yogurt Gravy Base
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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.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 302.07 calories per serving with 11.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Temper and Cook the Gravy
Combine and Finish
For a different texture and richer taste, shallow fry the set pithod pieces in 2-3 tablespoons of ghee until they are light golden brown on both sides before adding them to the simmering gravy.
For a creamier and less tangy gravy, use fresh, thick, full-fat yogurt instead of sour yogurt. You can also add a tablespoon of cashew paste along with the yogurt mixture.
For a non-traditional, Punjabi-style twist, sauté one finely chopped onion until golden brown and 1 tsp of garlic paste along with the ginger paste before adding the yogurt mixture.
Besan (gram flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) makes this dish rich in probiotics, the beneficial bacteria that support a healthy digestive system and improve gut health.
Gram flour is high in dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Since the base ingredient is besan, this dish is naturally gluten-free, making it a great option for individuals with gluten sensitivity or celiac disease.
Yogurt gravy usually curdles for two reasons: the heat is too high, or you didn't stir it continuously. Always add the yogurt mixture on the lowest possible heat and stir constantly until it comes to a full boil. Adding a little besan (gram flour) to the yogurt also helps stabilize it and prevent splitting.
Yes, it is quite healthy. It's made from besan (gram flour), which is rich in protein and fiber and is gluten-free. The yogurt base provides probiotics, which are great for gut health. It's a balanced vegetarian main course.
One serving of Pithod ki Sabzi (approximately 245g) contains around 280-320 calories, depending on the amount of ghee and the fat content of the yogurt used.
Absolutely! You can prepare the pithod pieces a day in advance. Let them set, cut them, and store them in an airtight container in the refrigerator. You can then make the fresh gravy and add the pithod pieces just before serving.
This curry pairs wonderfully with traditional Indian flatbreads like roti, phulka, or paratha. It also goes well with steamed basmati rice or jeera rice.
If the pithod didn't set, it likely means the batter was not cooked long enough. You need to cook it while stirring continuously until it becomes a very thick, glossy mass that pulls away from the sides of the pan. If the batter is undercooked, it won't have the structure to set firmly.