Name: Rajasthani Pittod Ki Sabzi
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Gram Flour, besan, for making the pittod cakes; ½ cup Indian-Style Yogurt, whisked, for the gravy; 1½ cup Water, divided (for batter and for gravy); ¼ tsp Mustard Seeds; ½ tsp Cumin Seeds, divided (half for batter, half for gravy); ¼ tsp Asafoetida, divided; ½ tsp Ground Turmeric, divided; ¾ tsp Red Chilli Powder, divided; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; 2 tbsp Cooking Oil, divided (for batter and for gravy); 1 tsp Salt, divided; 1 tbsp Coriander Leaves

1 hrtotal

30 min hands-on30 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Hard
Spice: Spicy

Add to your week

Method

Make Pittod Batter: In a bowl, whisk the besan with a portion of the water, ensuring no lumps. Add half the turmeric, half the red chilli, half the cumin seeds, a pinch of asafoetida, and salt.
Heat a portion of the oil in a non-stick pan. Pour the watery besan batter in and stir continuously on medium heat. It will quickly thicken into a heavy, cohesive dough-like mass leaving the pan sides (takes 5-7 mins).
5–7 min
Immediately transfer this hot, thick mixture onto the back of a greased steel plate. Spread it quickly with a spatula to a 1/2 inch thickness. Let it cool for 20 minutes, then cut into diamond shapes (Pittod).
20 min
Make the Gravy: Whisk the curd with the remaining turmeric, red chilli, and coriander powder.
Heat the remaining oil in a kadhai. Add mustard seeds, remaining cumin seeds, and asafoetida. Let them splutter.
Lower the flame to a minimum. Pour in the spiced curd mixture and stir rapidly and continuously until it comes to a boil to prevent curdling.
Add the remaining water and salt. Let the gravy simmer for 5 minutes. Once oil floats on top, gently slide the set Pittod pieces into the gravy.
5 min
Simmer gently for 2 minutes. Do not overcook or stir hard; the pittod cakes break easily. Finish with garam masala and coriander and serve.
2 min

How to tell it's done

Soft, savory gram flour cakes that melt in your mouth, floating in a fiery, tangy, and rich yellow yogurt curry.

Getting it right

Tip

You can shallow fry the Pittod pieces before adding them to the gravy for extra texture and to prevent them from breaking, though traditional recipes often drop them in raw.

What to serve it with

A brilliantly inventive royal Rajasthani dish designed for times when fresh vegetables were scarce. Serve with Missi Roti.

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Ingredients