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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Rajasthani Pitod Ki Sabzi

    Published: Sep 23, 2014 | Last Updated On: Dec 28, 2021 by Neha Mathur

    Rajasthani Pitod Ki Sabzi

    186 shares
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    Rajasthani Pitod Ki Sabzi or Besan paneer is basically chickpea flour dumplings in a curd based gravy. The traditional Rajasthani cuisine has many recipes which uses chickpea flour as the main ingredient and Pitod is one of them.

    Rajasthani Pitor Ki Sabzi

    Since my dad hails from Rajasthan, Rajasthani recipes were a regular feature in the house. Gatte ki sabzi, dal baati, churma and laal maas are definitely the more popular of the lot, but there is a hidden treasure of many Rajasthani recipes which tastes awesome and were traditionally made in the Rajasthani households but some how they did not come in the limelight and are on the verge of extinction.

    Rajasthani Pitor Ki Sabzi, jodhpuri kabuli, mirchi ke tapore, ramchane ki sabzi, jaadi roti and the likes need some more focus of attention for the world to know about them. This Rajasthani Pitod Ki Sabzi recipe is my humble attempt to keep the tradition going.

    Try this authentic Rajasthani recipe and I am sure you will love it. Here is the recipe.

    Equipment Required – Non Stick Frying Pan, Karahi

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Pitor ki sabzi

    Rajasthani Pitod Ki Sabzi

    This is a chickpea flour dumplings in a curd based gravy from Rajasthan
    3 from 3 votes
    Print Pin Rate
    Course: Curry
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 527kcal
    Author: Neha Mathur

    Ingredients 

    For the Besan dumplings

    • 2 cups Besan / Chickpea flour
    • ½ cup Curd
    • 1 tablespoon Oil
    • ¼ teaspoon Heeng/ Asafoetida
    • ½ teaspoon Zeera / Cumin seeds
    • Salt to taste
    • ½ teaspoon Red chili powder
    • ½ teaspoon Saunf / Fennel
    • 2 cups Water
    • Oil for frying

    For the gravy

    • 4 tablespoon Oil
    • 3 – 4 Dry red chilies
    • 1 cup Onion (finely chopped)
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • 1 & ½ cup Curd
    • 1 tablespoon Maida
    • 2 teaspoon Coriander powder
    • ½ teaspoon Turmeric powder
    • 2 teaspoon Kashmiri red chili powder
    • ½ teaspoon Garam masala powder
    • Salt to taste
    • 1 tablespoon Lemon juice
    • Fresh coriander for garnishing
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    Instructions

    For the Besan Dumplings

    • Mix besan, curd, oil, heeng, zeera, salt, red chili powder and saunf in a bowl.
    • Add water and mix to make a lump free batter.
    • Transfer the batter in a non stick frying pan and cook for 3-4 minutes till it starts to leave the sides of the pan.
    • Keep stirring continuously.
    • Grease a 10 inch plate with oil.
    • Transfer the batter in the plate and keep aside to cool.
    • Once cooled, cut into small squares.
    • Heat oil in a frying pan and deep fry the dumplings till golden brown.
    • Remove from oil and keep aside.

    For the gravy

    • Heat oil in a pan.
    • Add dry red chilies and fry for 20 seconds.
    • Add onion and fry till slightly browned.
    • Add ginger and garlic paste and fry till nicely browned.
    • Mix curd, maida, coriander powder, turmeric powder, red chili powder and garam masala powder in a bowl.
    • Add curd mixture in the pan.
    • Add a cup of water and bring the curry to a boil.
    • Cook for 5-6 minutes, till oil separates from the sides.
    • Add lemon juice and mix.
    • Add the besan dumplings and cook for another minute.
    • Garnish with fresh coriander.
    • Serve hot with chapati or rice.

    Nutrition

    Calories: 527kcal | Carbohydrates: 54g | Protein: 20g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 132mg | Potassium: 1066mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1279IU | Vitamin C: 119mg | Calcium: 215mg | Iron: 5mg
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    More Veg Curry Recipes

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      Recipe Rating




    1. Amita

      March 19, 2015 at 5:41 am

      Hi..ur receipe looks tempting n I’ll try this one 4 sure…I hav one more idea for this receipe as my mother cooks the same receipe in a different way n v call it khardda she use to make the batter wid besan,chopped garlic,garam masala n red chilli powder she don’t use curd in it…n rest process remains the same n yes she makes d gravy wid onion n ginger garlic paste…it also tastes awsum 🙂

      Reply
      • msnehamathur

        March 19, 2015 at 8:48 am

        Thnxfor sharing your Idea Amita. It will be great if you can ask your mom for the exact recipe and send me. Would love to try it in my Kitchen. thnx

        Reply
    2. Online Deals

      March 04, 2016 at 7:30 am

      Great Post!!

      Reply
    3. Healthy Food

      July 31, 2017 at 5:51 pm

      while Googling I just stumbled upon your article, and what a coincidence, that I am visiting there next month , thanks for this dish, will certainly order it there.

      Reply
    4. Neha Singh

      April 16, 2018 at 9:58 am

      Thanks for sharing the rajasthani sabzi. I really like it…

      Reply
      • Neha Mathur

        April 18, 2018 at 2:37 am

        I am glad you liked it 🙂

        Reply
    5. online deals

      June 07, 2018 at 4:45 am

      Thanks for sharing…

      Reply

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