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A unique Rajasthani curry where tender chickpea flour cakes (pitod) are simmered in a tangy yogurt gravy. This version adds a perfectly fried egg on top for a protein-rich, satisfying meal.
For 4 servings
Make and Set the Pitod Batter
Cut and Fry the Pitod
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A unique Rajasthani curry where tender chickpea flour cakes (pitod) are simmered in a tangy yogurt gravy. This version adds a perfectly fried egg on top for a protein-rich, satisfying meal.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 438.46 calories per serving with 16.17g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Yogurt Gravy Base
Cook the Gravy
Fry the Eggs
Assemble and Serve
To make this recipe vegan, substitute the curd with a plant-based yogurt (like cashew or almond yogurt), use oil instead of ghee, and omit the fried egg. You can top it with pan-fried tofu instead.
Increase the amount of red chili powder and green chilies. You can also add a pinch of black pepper to the gravy for extra heat.
This recipe is traditionally made without onion and garlic, making it suitable for those who avoid them. You can add 1/2 cup of tomato puree after sautéing the ginger for a different flavor profile.
For a healthier alternative, instead of shallow frying the pitod, arrange them on a baking sheet, brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Combining chickpea flour (besan), yogurt (curd), and an egg makes this dish a protein powerhouse, essential for muscle repair, growth, and overall body function.
The base of this dish is besan (chickpea flour), which is naturally free from gluten, making it an excellent choice for individuals with celiac disease or gluten sensitivity.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Chickpea flour is a source of complex carbohydrates and fiber, which provide sustained energy release and help in maintaining stable blood sugar levels.
One serving of this dish contains approximately 450-500 calories, depending on the amount of oil absorbed during frying and the type of yogurt used. It's a balanced meal with protein, carbs, and fats.
Yes, it is quite healthy. It's rich in protein from besan, yogurt, and eggs, and high in fiber from the chickpea flour. It's also naturally gluten-free. To make it healthier, you can bake the pitod instead of frying them.
The most common reasons for curdling are high heat and adding salt too early. To prevent it, always lower the heat completely before adding the yogurt mixture. Stir it continuously and vigorously in one direction until it comes to a boil. Only add salt after the first boil.
Absolutely! You can prepare and fry the pitod a day in advance and store them in an airtight container at room temperature. Prepare the gravy fresh and add the pitod just before serving.
Pitod ki Sabzi pairs wonderfully with Indian flatbreads like roti, phulka, or paratha. It also goes well with steamed basmati rice or jeera rice.
Yes, the traditional Pitod ki Sabzi is made without an egg. The egg is a modern addition for extra protein. The dish is delicious and complete on its own.