Pitod ki Sabzi with Fried Egg
A delightful Rajasthani specialty featuring soft, gram flour squares simmered in a tangy yogurt gravy and topped with crispy fried eggs. Mildly spiced and full of rustic charm, this comforting curry pairs wonderfully with roti or steamed rice for a satisfying meal.
For 4 servings
- prep · ~3 min
Prepare the gram flour batter.
In a large mixing bowl, whisk together 1 cup gram flour with 1.5 cups water until smooth and lump-free. Add red chili powder, a pinch of turmeric, and a pinch of salt. Mix well.
TIPUse a whisk, not a spoon, to break all lumps. The batter should be thin enough to pour easily. - steam · ~15 min
Steam the besan mixture into firm sheets.
1.Grease a thali or shallow steel plate with a few drops of oil.2.Pour a thin layer of batter onto the plate (about 0.5 cm thick).3.Place in a steamer or a deep pan with a little water at the bottom.4.Cover and steam on medium heat for 10-12 minutes until the surface looks firm and not sticky.5.Remove and let it cool slightly. Repeat with any remaining batter. - prep · ~5 min
Cut the pitod into squares.
1.Once the steamed sheets are cool enough to handle, run a knife around the edges.2.Gently lift the sheet out and place on a cutting board.3.Cut into bite-sized squares or diamond shapes.4.Set aside until ready to use.TIPThe pieces should hold their shape firmly. If they break, the batter was too thin — add a little more gram flour next time. - temper · ~5 min
Start the gravy tempering.
1.Heat 2 tablespoons of oil in a kadai over medium heat.2.Add cumin seeds and mustard seeds. Let them splutter for 30 seconds.3.Add a pinch of asafoetida and stir once.4.Add chopped onions and sauté until soft and translucent, about 4 minutes.TIPKeep the heat medium — high heat burns the spices and makes them bitter. - saute · ~6 min
Build the aromatic gravy base.
1.Add grated ginger, minced garlic, and slit green chilies. Sauté for 1 minute.2.Add coriander powder, the second pinch of turmeric, and red chili powder. Stir well.3.Cook the masala for 2 minutes, splashing a tablespoon of water if it starts sticking.4.Lower the heat. Add the whisked yogurt and stir continuously for 2 minutes to prevent curdling.TIPKeep stirring the yogurt on low heat. A brief pause can cause the yogurt to split. - simmer · ~7 min
Simmer the pitod squares in the gravy.
1.Pour in 0.5 cup water and bring the gravy to a gentle simmer.2.Add salt for the gravy and garam masala. Stir gently.3.Carefully slide the pitod squares into the gravy.4.Cover and simmer on low heat for 5-7 minutes, letting the squares soak up the flavors.TIPHandle the pitod pieces gently with a flat spatula — they are soft and can break. - fry · ~5 min
Fry the eggs sunny-side up.
1.Heat 2 teaspoons oil in a non-stick frying pan over medium heat.2.Crack the eggs gently, one by one, making sure not to break the yolks.3.Fry until the whites are set and the edges are crispy, about 3-4 minutes.TIPFor a runny yolk, cook just until the whites firm up. For a fully set yolk, cover the pan for the last minute. - assemble · ~2 min
Plate the dish with the fried egg.
1.Ladle the hot pitod ki sabzi into serving bowls.2.Top each bowl with one fried egg.3.Garnish with fresh chopped coriander leaves.TIPPlace the egg on top with the yolk facing up for a stunning visual. The runny yolk creates a rich sauce when broken.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour yogurt for the gravy — the tang balances the mild besan squares beautifully.
- 2Whisk the besan batter until completely lump-free to ensure a smooth, even texture in the steamed pitod.
- 3Grease the steaming plate lightly but evenly so the pitod sheet releases without tearing.
- 4Let the pitod cool completely before cutting; warm sheets are too fragile and will crumble.
- 5Stir the yogurt gravy continuously on low heat to prevent curdling and keep it silky.
- 6Slide pitod squares into the gravy gently with a flat spatula to avoid breaking them.
- 7For a visually stunning finish, top each bowl with a sunny-side egg and let the yolk sauce the curry.
- 8Make the pitod a day ahead and refrigerate; the curry comes together quickly for a weeknight meal.
Adapt it for your goals.
Vegan
Replace the yogurt with thick cashew or coconut yogurt, and swap the eggs for pan-fried tofu or a crispy chickpea flour omelet — perfect for plant-based eaters seeking the same comforting flavours.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses gram flour instead of wheat. Double-check that your asafoetida is pure (some brands mix with wheat flour) and serve with rice to keep it entirely gluten-free.
Low OilLow-Oil
Reduce oil in the tempering to 1 tablespoon and fry the eggs in a non-stick pan with minimal oil or use an air-fried egg — great for those watching their fat intake.
Spicy TwistSpicy Twist
Add 1 teaspoon of chopped dried red chilies during tempering or a pinch of black pepper to the gravy for extra heat — ideal for spice lovers who want a fiery kick.
High ProteinHigh-Protein
Boost the protein by adding a handful of boiled chana (chickpeas) or paneer cubes to the gravy along with the pitod — makes it a more substantial meal for fitness enthusiasts.
Why this is on our healthy list.
Rich in Plant Protein
Gram flour is made from chickpeas, providing a good source of plant-based protein that supports muscle repair and keeps you full longer.
Probiotic Support from Yogurt
The sour yogurt in the gravy contains beneficial live cultures that promote gut health and aid digestion.
Antioxidant-Rich Spices
Turmeric, cumin, and coriander powder are packed with antioxidants that help reduce inflammation and boost immunity.
Energy from Healthy Fats
The eggs provide high-quality protein and healthy fats, while the oil used in cooking supplies essential fatty acids.
Gluten-Free Base
This dish is naturally gluten-free, making it a safe and satisfying option for those with gluten sensitivities or celiac disease.
Frequently asked questions
The batter was likely too thin or under-steamed. Ensure the batter is thick enough to hold its shape (add a little more gram flour if needed) and steam until the surface is completely firm and no longer sticky.
