Pitod ki Sabzi
A Rajasthani favorite made with steamed gram flour pieces simmered in a spiced yogurt gravy. The pitod turns soft yet holds its shape, soaking up the tangy, warming flavors beautifully.
For 4 servings
- mix · ~4 min
Make the pitod batter.
1.Add chickpea flour to a bowl with 1.25 cups water.2.Add half the salt, half the red chili powder, and a pinch of turmeric powder.3.Whisk until smooth and lump-free. - boil · ~8 min
Cook the batter until thick.
1.Pour the batter into a heavy pan over low-medium heat.2.Stir constantly so it does not catch at the bottom.3.Cook until it turns very thick, glossy, and starts leaving the sides of the pan.TIPKeep the heat moderate and stir without stopping or the besan can turn lumpy. - assemble · ~15 min
Spread and set the pitod layer.
Quickly spread the hot mixture in a greased tray or plate in an even layer about 1/2 inch thick. Let it cool completely until firm enough to cut.
- prep · ~2 min
Cut the pitod pieces.
Cut the set gram flour slab into diamonds or squares and keep them aside.
- mix · ~3 min
Whisk the yogurt mixture.
1.Add yogurt to a bowl with the remaining water.2.Add coriander powder, the remaining turmeric powder, and the remaining red chili powder.3.Whisk well until smooth.TIPA smooth yogurt mixture helps keep the gravy from splitting. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and cumin seeds and let them crackle.3.Add asafoetida, green chili, and ginger and cook briefly until fragrant. - simmer · ~10 min
Cook the yogurt gravy.
1.Lower the heat and pour in the yogurt mixture slowly, stirring as you add it.2.Add the remaining salt and bring it to a gentle simmer.3.Cook for 8 to 10 minutes, stirring often, until the gravy thickens lightly.TIPDo not boil hard once the yogurt is added; a gentle simmer keeps the gravy smooth. - simmer · ~5 min
Add the pitod and finish the sabzi.
Slide in the pitod pieces and simmer gently for 4 to 5 minutes so they absorb the gravy without breaking. Sprinkle garam masala at the end.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Spread the cooked besan mixture immediately after thickening; it sets fast and becomes hard to level.
- 2Grease the tray well and use a flat spatula or the back of a bowl to get an even 1/2-inch pitod layer.
- 3Let the pitod cool fully before cutting, or the pieces can tear when lifted into the gravy.
- 4Use slightly sour yogurt for the most traditional tang and better balance against the earthy besan.
- 5Keep the yogurt gravy at a gentle simmer, not a rolling boil, so it stays smooth and does not split.
- 6Add the pitod only after the gravy has thickened lightly; if added too early, the pieces may soften too much.
- 7This sabzi tastes even better after 15 to 20 minutes of resting, when the pitod absorbs more of the spiced kadhi-like gravy.
Adapt it for your goals.
Garlic-onion
Add finely chopped onion and a little garlic to the tempering for a more robust, everyday homestyle version.
low oilLow-oil
Reduce the oil slightly and use a good nonstick pan for the besan and gravy; useful if you want a lighter meal.
spicierSpicier
Increase green chili or red chili powder for a hotter gravy that stands up well with plain rice or bajra roti.
veganVegan
Use a tangy plant-based yogurt that can handle simmering, keeping the same spice profile for a dairy-free version.
Why this is on our healthy list.
Protein-Rich Besan Base
Chickpea flour adds plant protein and makes the dish more filling than a plain yogurt curry.
Digestive Spice Support
Cumin, ginger, asafoetida, and mustard seeds are classic spices used to add warmth and help make legume-based dishes easier to digest.
Calcium and Fermented Dairy
Yogurt brings dairy-based nourishment along with a tangy fermented element that complements the spices.
Frequently asked questions
Usually the batter was not whisked smooth first or it was cooked over heat that was too high. Stir constantly on low-medium heat for a glossy, lump-free mixture.
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