Rajasthani Dishes, Veg

Rajasthani Pitod ki Sabji | Patod ki Sabji

Today’s recipe is ‘Rajasthani Pitod ki Sabji’. It is a popular traditional dish from Rajasthan. The speciality of Rajasthani cuisine is that you will get many options when you ran out of vegetables at home. You will find many dishes from this cuisine in which main ingredients are besan (gram flour) and dahi (curd). If you love dishes prepared from gram flour which is tangy and spicy in taste, I am sure you will love this dish too. You can enjoy pitod ki sabji with chapati/parathas during lunch and dinner as a main course dish.

Rajasthani pitod ki sabji
Rajasthani pitod ki sabji

For this recipe, you will need besan, curd, tomato, onion and few spices. Pitod is besan cube which is cooked in a gravy of curd, tomato and onion. Curd and tomato give gravy of this dish that tangy flavour for which Rajasthani dishes are known for.  To try more dishes from Rajasthani cuisine, check – Papad ki Sabji | How to make rajasthani papad ki sabjiDahi Phulki | Besan ke Dahi Bade/VadeMoong Dal Samosa (Rajasthani special samosa recipe)Boondi Ki Sabzi | How to make bundi ki sabziKairi Ki Meethi Launji (Sweet and Tangy Raw Mango Pickle)Rajasthani Masala Mirch (stuffed green chillies).

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Serves: 2-3

Duration: 40 mins

Ingredients for Rajasthani Pitod ki Sabji

For patod/pitod -
Besan/Gram flour1 cup
Buttermilk/chaas1 cup
Red chilli powder1/2 Tsp
Cumin seeds1/2 Tsp
Turmeric powder1/4 Tsp
Salt1/2 Tsp or as per taste
For Gravy -
Oil5 Tbsp
Onion (chopped)1 (large) or 2 (medium sized)
Tomato (chopped)2 (medium)
Ginger garlic paste1 Tsp
Curd3-4 Tbsp
Whole red chillies (dried)2-3 nos.
Red chilli powder1/2 Tsp or as per taste
Turmeric powder1/2 Tsp
Cumin seeds1 Tsp
Mustard seeds1 Tsp
Dry coriander powder1 Tsp
Salt1/2 Tsp or as per taste
All spice powder1/2 Tsp or as per taste
Water1.5 cups
Bay leaf2
Asafoetida/hinga pinch

Method for Rajasthani Pitod ki Sabji

  • In a bowl take besan, red chilli powder, turmeric powder, salt, and cumin seeds. Mix everything well.

  • In the bowl add buttermilk/chaas. Prepare a pouring consistency batter with the help of chaas.

  • Heat a frying pan, on medium flame, cook batter till it starts leaving the surface.  (While adding batter in the pan, continuous stir batter, to avoid lump formation.)

  • Grease a plate with oil.

  • Add cooked besan in the plate, flatten the besan into a thick rectangle. (Flatten mixture by patting carefully with the fingers, grease your fingers first.)

  • When the besan mixture is slightly cool, cut the mixture into equal size pieces. Keep them aside.

  • In a pan, heat oil. Add cumin seeds and mustard seeds, let them splutter.

  • Add chopped onion, whole red chillies and bay leave. Saute for few seconds.

  • After few seconds, add ginger garlic paste. Cook till raw fragrance of ginger garlic paste fades away.

  • Next, add chopped tomatoes.

  • When tomatoes soften, add all the dry masala red chilli powder, salt, turmeric powder, asafoetida (hing) and coriander powder.

  • Cook till all the spices are nicely blended and mixture starts releasing oil. Now add all spice powder (garam masala) in the gravy. Mix well.

  • Next, add 3 tbsp curd, while adding keep flame at a minimum flame and stir continuously.

  • Add 1.5 cups of water, let the gravy starts boiling.

  • When gravy starts boiling, add the besan cubes in the gravy. Cook till you get desired consistency of gravy. (Keep in mind that the consistency of gravy in which you add besan pieces will thicken after some time.)

  • Serve hot!
Patod ki sabji
Patod ki sabji

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