Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji Recipe

Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji

  • Prep Time
    15 minutes
  • Cook Time
    10 - 15 minutes
  • Difficulty Level
    Intermediate

Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji is a popular Rajasthani side dish.

Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji is a tangy and spicy dish. It is an amazing dish without veggies. This is quick and easy to prepare for dinner or lunch. It goes well with hot roti, paratha, or even with dal-rice. You can easily prepare this dish at home and it gets ready within minutes without much preparation. Moreover, you can prepare it any time with easily available ingredients. So, try this sabji at home and share your valuable feedback with us in the comment section.

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This recipe was prepared by a lovely Mom : Aruna ji from Rajasthan

Tips and Suggestions by Mom Chef:

  • The curd should be at room temperature.
  • Add salt at the end otherwise the curd may be curdled
  • Keep stirring continuously after adding the curd to the pan till it starts to boil otherwise, curd will curdle.

For more such exciting recipes like Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji, please click on the following links:

  1. Kachra Mirchi Ki Sabji | Rajasthani Kachre Mirch Ki Sabzi
  2. Gatte Ki Sabzi | Rajasthani Gatte Ki Sabji
  3. 3 Types Of Rajasthani Baati

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  • Recipe
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Ingredients

  • Gram Flour / Besan - 1 Cup
  • Water - As required
  • Ginger / Adrak - 1 Inch grated
  • Green Chilli / Hari Mirch - 1 to 2 Finely chopped
  • Carom Seeds / Ajwain - 1/2 tsp
  • Salt - As per taste
  • Coriander Powder / Dhania Powder - 2 tsp
  • Turmeric Powder / Haldi Powder - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 2 tsp
  • Oil - 4 tbsp + For greasing
  • Cumin Seeds / Jeera - 1 tsp
  • Asafoetida / Hing - 2 Pinch
  • Dry Red Chilli / Lal Mirchi - 3 to 4
  • Dry Fenugreek Leaves / Kasuri Methi - 1 tsp
  • Curd / Dahi - 1 Cup whisked
  • Coriander Leaves / Hara Dhaniya - For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING PITTOD :
  2. Take besan in a mixing bowl. Add a little water and mix well. to prepare lumps free mixture.
  3. Then add ginger, green chilli, carom seeds, salt, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, and 1 tsp of red chilli powder. Mix well.
  4. Heat 2 tbsp of oil in a pan. Add 1/2 tsp of cumin seeds, a pinch of asafoetida, and prepared besan mixture. Mix well.
  5. Keep stirring continuously for 3 to 4 minutes until the mixture becomes thick and leaves the pan.
  6. Once done, turn off the flame. Grease a big plate with oil. Spread the pittod mixture evenly on a plate. Let it cool completely for 10 minutes.
  7. Cut the pittod in a square shape. Keep it aside.
  8. FOR PREPARING PITTOD KI SABJI :
  9. Take curd in a bowl. Add a little water and mix well.
  10. Heat 2 tbsp of oil in a pan. Add 1/2 tsp of cumin seeds, a pinch of asafoetida, 1/2 tsp of turmeric powder, 1 tsp of coriander powder, and 1 tsp of red chilli powder, dry red chilli, and dry fenugreek leaves. Mix well.
  11. Now keep the flame low and add curd mixture. Keep stirring continuously till it starts to boil. Then boil it for 2 to 3 minutes on medium flame.
  12. Add the prepared pittod pieces and mix well. Now add salt and mix well.
  13. Boil it for 4 to 5 minutes on medium flame. Keep stirring occasionally.
  14. Once done, turn off the flame and garnish it with coriander leaves. Take it out in a serving bowl.
  15. 'Rajasthani Pitod Ki Sabzi | Pittod Ki Sabji' is ready to be served.

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