Pithod ki Sabzi
A Rajasthani comfort dish made by setting a spiced gram flour batter, cutting it into pieces, and simmering it in a light yogurt gravy. It is homely, tangy, and especially good with roti or plain rice.
For 4 servings
- prep · ~5 min
Grease a plate and make the pithod batter.
1.Grease a thali or flat plate lightly with a few drops of oil.2.In a bowl, whisk chickpea flour with 1.5 cups water until smooth and lump-free.3.Add half the salt, half the turmeric powder, half the red chili powder, and mix well. - boil · ~10 min
Cook the batter until thick.
1.Pour the batter into a heavy pan and cook over medium heat.2.Stir constantly so it does not catch at the bottom.3.Cook until the mixture turns very thick, glossy, and starts leaving the sides of the pan.TIPKeep stirring without a break once the batter heats up, or lumps can form quickly. - assemble · ~15 min
Spread and set the pithod.
Spread the hot mixture evenly on the greased plate in a layer about 1/2 inch thick. Let it cool and set fully, then cut into small diamonds or squares.
- saute · ~4 min
Make the base for the gravy.
1.Heat 2 tbsp oil in a pan over medium heat.2.Add cumin seeds and mustard seeds and let them crackle.3.Add asafoetida, green chili, and ginger, then cook for 30 seconds.4.Add coriander powder, the remaining turmeric powder, and the remaining red chili powder and stir briefly.TIPKeep the heat low when adding the powdered spices so they do not burn. - mix · ~2 min
Whisk the yogurt mixture.
In a bowl, whisk yogurt with the remaining 1.5 cups water and the remaining salt until smooth.
- simmer · ~8 min
Cook the yogurt gravy.
Lower the heat and slowly pour the yogurt mixture into the pan, stirring well. Bring it to a gentle simmer and cook for 6 to 8 minutes until the gravy looks smooth and lightly thickened.
TIPAdd the yogurt mixture on low heat and keep stirring at first so it stays smooth. - simmer · ~6 min
Add the pithod pieces and simmer gently.
Slide the cut pithod pieces into the gravy and simmer gently for 5 to 6 minutes so they absorb the flavor without breaking.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the besan batter until it leaves the pan clearly; undercooked pithod stays pasty and won’t set neatly.
- 2Spread the hot batter quickly on the greased thali, because it firms up fast as it cools.
- 3Cut the set pithod only after it is completely cool, or the pieces can tear at the edges.
- 4Keep the flame low when adding the whisked yogurt mixture to prevent the gravy from splitting.
- 5Simmer the pithod pieces very gently in the kadhi-style gravy so they absorb flavor without breaking.
- 6If making ahead, set and cut the pithod first, then prepare the yogurt gravy just before serving for the best texture.
Adapt it for your goals.
Low-oil
Use less oil for the tempering and a very well-seasoned pan for the besan batter; good if you want a lighter everyday version.
spicierSpicier
Increase green chili and red chili powder slightly for a hotter, more robust gravy that pairs especially well with plain rice.
no onion no garlicNo-onion-no-garlic
This recipe already fits a no-onion-no-garlic style, making it suitable for simple satvik-style home meals.
veganVegan
Replace yogurt with a plain plant-based curd that can handle simmering; this keeps the tangy gravy profile without dairy.
Why this is on our healthy list.
Plant-Based Protein from Besan
Chickpea flour adds satisfying plant protein and makes the dish more filling than a thin yogurt curry alone.
Digestive Spice Support
Cumin, ginger, asafoetida, and mustard seeds are traditional spices that add aroma while helping the dish feel easier to digest.
Fermented Dairy Tang
Yogurt brings tang, body, and a softer richness to the gravy without needing cream or heavier ingredients.
Frequently asked questions
The besan batter likely was not cooked long enough. It should turn very thick, glossy, and leave the sides of the pan before you spread it.
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