Rajasthani Pitod Ki Sabzi

Name: Rajasthani Pitod Ki Sabzi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Rajasthani
Ingredients: 1 cup besan (chickpea flour); 3 cups water, divided; 1 cup thick yogurt, whisked; 2 tablespoons mustard oil; 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/4 teaspoon asafoetida (hing); 1 teaspoon turmeric powder, divided; 1.5 teaspoons Kashmiri red chili powder, divided; 1 tablespoon coriander powder; 1 teaspoon fennel powder (saunf); 1/2 teaspoon garam masala; 1 inch ginger, finely grated; 2 green chilies, finely chopped; Salt to taste; 2 tablespoons fresh coriander leaves, chopped

Rajasthani Pitod Ki Sabzi is a delicious Rajasthani dish. Ready in about 50 minutes and serves 4 — a great addition to your daily meals.

50min Total Time

4 Servings

Rajasthani Cuisine

Recipe

In a bowl, whisk together besan, 2.5 cups of water, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon salt to make a smooth, lump-free thin batter.

Heat 1 tablespoon mustard oil in a heavy-bottomed pan, add a pinch of hing and 1/2 teaspoon cumin seeds, then pour in the besan batter.

Stir continuously on low-medium heat for 8-10 minutes until the mixture thickens, becomes glossy, and leaves the sides of the pan.

Pour the cooked besan mixture immediately onto a greased flat plate, spread evenly to a 1/2-inch thickness, and let it cool for 15 minutes to set.

Once firm, slice the set besan layer into small diamond or square pieces (pitod).

In a separate bowl, whisk the yogurt with the remaining turmeric powder, red chili powder, coriander powder, and fennel powder.

Heat the remaining oil in a pan, add mustard seeds, remaining cumin seeds, remaining hing, chopped green chilies, and grated ginger; sauté until fragrant.

Reduce heat to low and gradually stir in the spiced yogurt mixture, stirring continuously until the mixture boils and oil separates.

Add the remaining 1/2 cup water, adjust salt, and simmer the gravy for 3 minutes.

Gently slide the pitod pieces into the gravy, sprinkle with garam masala, and simmer on low heat for 3-4 minutes without over-stirring.

Garnish with chopped coriander leaves and serve warm with bajra roti or phulhas.

Ingredients

1 cup besan (chickpea flour)

3 cups water, divided

1 cup thick yogurt, whisked

2 tablespoons mustard oil

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/4 teaspoon asafoetida (hing)

1 teaspoon turmeric powder, divided

1.5 teaspoons Kashmiri red chili powder, divided

1 tablespoon coriander powder

1 teaspoon fennel powder (saunf)

1/2 teaspoon garam masala

1 inch ginger, finely grated

2 green chilies, finely chopped

Salt to taste

2 tablespoons fresh coriander leaves, chopped

*This AI-generated recipe may contain inaccuracies.