Pittod ki Sabzi

Name: Pittod ki Sabzi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1 cup chickpea flour (for pittod batter); 0.75 cup yogurt (plain, whisked); 3.5 cup water (divided); 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 pinch asafoetida; 2 pcs green chili (finely chopped); 1 inch ginger (grated); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt (divided); 2 tbsp coriander leaves (chopped)

RATING

4.2/5(38)

TASTE SCORE

7/10

A Rajasthani home-style curry made with firm gram flour squares simmered in a spiced yogurt gravy. It is comforting, hearty, and especially good with roti or plain rice as part of a simple meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

191 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Mix the batter for the pittod.
1.Combine chickpea flour, turmeric powder, half of the salt, and 1.5 cups water in a bowl.
2.Whisk until smooth with no lumps.
3.Grease a plate or tray lightly with a few drops of oil and keep it ready.
TIPA smooth batter gives neat, firm pittod pieces without grainy spots.
boil · ~8 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 and starts leaving the sides of the pan.
TIPDo not stop stirring once the batter heats up, or lumps can form quickly.
assemble · ~15 min
Spread and set the pittod.
Spread the hot mixture quickly over the greased plate in an even layer about 1/2 inch thick. Let it cool and set, then cut into small diamond or square pieces.
mix · ~3 min
Whisk the yogurt base.
Whisk the yogurt with 2 cups water, red chili powder, coriander powder, garam masala, and the remaining salt until smooth.
temper · ~2 min
Make the tempering.
1.Heat the 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 sauté briefly until fragrant.
TIPKeep the heat moderate so the spices bloom without burning.
simmer · ~8 min
Cook the yogurt gravy.
Lower the heat and pour in the yogurt mixture slowly, stirring as you add it. Bring it to a gentle simmer and cook for 6 to 8 minutes, stirring now and then, until the gravy is smooth and lightly thickened.
TIPA low flame helps prevent the yogurt from splitting.
simmer · ~4 min
Add the pittod pieces and simmer gently.
Slide the cut pittod pieces into the gravy and simmer for 3 to 4 minutes so they soak up the flavors without breaking apart.
garnish
Finish with coriander leaves.
serve
Serve hot with roti or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the besan batter completely smooth before cooking, because even tiny lumps stay visible in the set pittod.
2
Use a heavy-bottomed pan for the besan mixture so it thickens evenly without scorching at the base.
3
Spread the cooked besan quickly while still hot; once it cools slightly, it becomes hard to level neatly.
4
Let the pittod set fully before cutting, or the pieces may tear and crumble in the gravy.
5
When adding the yogurt mixture, keep the flame low and stir continuously to prevent curdling.
6
Simmer the cut pittod in the gravy only briefly, just until heated through, so the pieces absorb flavor but keep their shape.
7
If the gravy thickens after resting, loosen it with a splash of hot water rather than boiling it hard.