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Tender, savory cakes made from chickpea flour, simmered in a tangy yogurt-based curry. This classic Rajasthani dish is a wonderful vegetarian main course, perfect with hot rotis or rice.
For 4 servings
Prepare and Cook the Pitod Batter
Set and Cut the Pitod Cakes
Tender, savory cakes made from chickpea flour, simmered in a tangy yogurt-based curry. This classic Rajasthani dish is a wonderful vegetarian main course, perfect with hot rotis or rice.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 183.48 calories per serving with 6.29g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Yogurt Gravy Base
Make the Tempering (Tadka)
Simmer the Gravy
Combine and Finish the Sabzi
To make this recipe Jain-friendly, simply omit the ginger paste. The flavor will still be delicious.
For a richer, creamier gravy, you can add 1-2 tablespoons of fresh cream (malai) at the end, after turning off the heat.
This recipe is naturally free from onion and garlic, making it suitable for those who avoid them.
Increase the amount of red chili powder and green chilies, or add a pinch of black pepper powder along with the garam masala for extra heat.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that help maintain a healthy balance of gut bacteria, aiding digestion and improving immunity.
This dish is made entirely from chickpea flour, making it a safe and delicious option for individuals with gluten intolerance or celiac disease.
Chickpea flour is high in dietary fiber, which helps in regulating blood sugar levels, promoting satiety, and supporting digestive health.
The key is to whisk the yogurt and besan well, ensure the yogurt is at room temperature, and most importantly, stir the gravy continuously after adding the yogurt mixture until it comes to a full boil. Adding salt only after it boils also helps.
Yes, you can prepare the pitod cakes a day in advance and store them in an airtight container in the refrigerator. Prepare the gravy fresh and add the cakes just before serving for the best texture.
Yes, it is a relatively healthy dish. It's rich in plant-based protein and fiber from besan (chickpea flour) and contains probiotics from yogurt, which is good for gut health. It is also naturally gluten-free.
One serving of Pitod ki Sabzi (approximately 1 cup or 300g) contains around 250-300 calories, depending on the amount of ghee used. It's a balanced main course option.
This dish pairs wonderfully with traditional Indian breads like roti, phulka, or paratha. It also goes well with steamed basmati rice or jeera rice.
If the pitod cakes are hard, it usually means the besan batter was overcooked. Cook the batter only until it thickens and starts leaving the sides of the pan. Overcooking makes it lose too much moisture.
This recipe goes great with these complete meals
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