Pittod Sabji

  • Prep Time
    10 Minutes
  • Cook Time
    10 Minutes
  • Difficulty Level
    Advanced

Pittod Sabji is a Rajasthani delicacy.

Pittod Sabji is a very famous dish. The specialty of this recipe is that it is a curd base gravy preparation. The main ingredients are gram flour and curd. It requires spices like turmeric powder, red chili powder , coriander seeds and cumin seeds powder. It tastes great with roti or phulka. Here, the recipe demonstration is given step by step with some useful tip to be followed at the same time. So, try this recipe and let us know your feedback in the comment section.

Tips and suggestions by the Chef:-

  • While making the batter for pittod, whisk continuously to avoid lumps.
  • If you want you can add finely chopped onion and garlic to the curry preparation.
  • While making any curd base gravy always add the salt at the last.

For more such exciting recipes like Pittod Sabji, please click on the following links:

  1. Gatte Ka Pulav
  2. Pakoda Kadhi
  3. Besan Chutney

Current Recipe Rating

(5 / 5)

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  • Recipe
  • Text size

Ingredients

  • Gram flour/Besan - 1 cup
  • Carom seeds/Ajwain - 1/2 teaspoon
  • Cumin seeds/Jeera - 1 to 2 teaspoon
  • Salt - to taste
  • Water - as required
  • Oil - 1 tablespoon
  • Clarified butter/Ghee - 1 tablespoon
  • Mustard seeds/Rai - 1 teaspoon
  • Bay leaf/Tej patta - 2 no
  • Curry leaves - a few
  • Ginger/Adrak - 1 teaspoon grated
  • Green chili/Hari mirch - 1 no finely chopped
  • Asafoetida/Hing powder - a pinch
  • Curd/Dahi - 1 cup
  • Turmeric powder/Haldi powder - 1/2 teaspoon
  • Red chili powder/Lal mirch powder - 1 teaspoon
  • Coriander seeds powder/Dhania powder - 1 teaspoon
  • Cumin seeds/Jeera powder - 1 teaspoon
  • Coriander leaves - to garnish

Instructions

  1. In a bowl, take the gram flour, then mash the carom seeds between the palms and add. Put the cumin seeds and 1 teaspoon salt. Add some water, whisk it and mix well.
  2. Put more water and mix again, the batter should be of watery consistency. Heat 1 tablespoon of oil in a pan, keep the flame low and pour the ready batter in the pan.
  3. Make the flame high, add some water and keep stirring continuously. If some lumps form, press them with the spatula. As the batter starts to thicken, add some water.
  4. Mix the whole mixture continuously for 2 to 3 minutes and cook well. When it starts to come off from the pan, turn off the gas flame.
  5. Grease a plate with oil and immediately transfer the cooked batter on it. Spread the batter with the spatula. Add some water to the pan in which the batter was cooked. The remaining gram flour will come off. It can be used for gravy.
  6. In a wok, heat ghee, put the cumin seeds, mustard seeds, bay leaf, curry leaves, grated ginger, chopped green chili and asafoetida. Saute well.
  7. In a bowl, take 1 cup curd and whisk it. Then add 1 tablespoon of gram flour, turmeric powder, red chili powder, coriander seeds powder and cumin seeds powder. Churn the mixture well.
  8. Keep the gas flame of the wok on medium and put the curd mixture. Keep stirring continuously till it starts to boil. Add some water and add the remaining pittod from the pan and allow the curry to boil.
  9. The pittod batter in the plate cools down in 5 to 10 minutes. With a knife cut it in diamond shape. As the curd gravy starts to boil, put the pittod pieces. Add water if required and garnish with coriander leaves.
  10. The Pittod Sabji is ready to be served.

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