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A classic Rajasthani curry featuring soft, savory chickpea flour cakes (pittod) simmered in a tangy yogurt-based gravy. A delicious and unique vegetarian dish that's full of flavor and heritage.
For 4 servings
Prepare and Cook the Pittod Batter
Set and Cut the Pittod
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A classic Rajasthani curry featuring soft, savory chickpea flour cakes (pittod) simmered in a tangy yogurt-based gravy. A delicious and unique vegetarian dish that's full of flavor and heritage.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 242.25 calories per serving with 8.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Yogurt Gravy
Combine and Finish
For a no-onion, no-garlic version, simply skip the onion and ginger-garlic paste. The flavor will still be excellent due to the spices and tangy yogurt.
Increase the amount of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
For a richer, creamier gravy, you can add 1-2 tablespoons of cashew paste or fresh cream towards the end of the cooking process.
Besan (chickpea flour) is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The use of yogurt provides beneficial probiotics that promote a healthy gut microbiome, aiding in digestion and improving immunity.
Chickpea flour is naturally high in fiber, which helps in maintaining digestive health, regulating blood sugar levels, and promoting a feeling of fullness.
This dish is made entirely from chickpea flour and is naturally gluten-free, making it a great option for individuals with celiac disease or gluten sensitivity.
One serving of Pittod ki Sabzi contains approximately 280-320 calories, depending on the amount of ghee and the fat content of the curd used.
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. Using less ghee can make it even healthier.
To prevent curdling, make sure your yogurt is at room temperature. Whisk it thoroughly with a tablespoon of besan until completely smooth. Add this mixture to the pan only after reducing the heat to its lowest setting, and stir continuously and briskly for a few minutes until it's well incorporated.
Yes, you can make a vegan version. Substitute the ghee with a neutral oil like sunflower or canola oil. For the gravy, use a plant-based yogurt like cashew or almond yogurt. Ensure the plant-based yogurt is unsweetened and whisk it with besan just like dairy yogurt.
Store leftover Pittod ki Sabzi in an airtight container in the refrigerator for up to 2 days. The pittod will continue to absorb gravy, so the dish might be thicker the next day. You can add a splash of warm water while reheating to adjust the consistency.
Absolutely! You can make the pittod pieces a day in advance and store them in an airtight container in the refrigerator. This makes the final cooking process much quicker.