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.
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.
Rajasthani Pitor Ki Sabzi
Equipment Required – Non Stick Frying Pan, Karahi
Ingredients
- For the Besan dumplings
- Besan / Chickpea flour - 2 cups
- Curd - 1/ 2 cup
- Oil - 1 tablespoon
- Heeng/ Asafoetida - ¼ teaspoon
- Zeera / Cumin seeds - ½ teaspoon
- Salt to taste
- Red chili powder - ½ teaspoon
- Saunf / Fennel - ½ teaspoon
- Water - 2 cups
- Oil for frying
- For the gravy
- Oil - 4 tablespoon
- Dry red chilies - 3-4
- Onion - 1 cup (finely chopped)
- Ginger paste - 1 teaspoon
- Garlic paste - 1 teaspoon
- Curd - 1 and ½ cup
- Maida - 1 tablespoon
- Coriander powder - 2 teaspoon
- Turmeric powder - ½ teaspoon
- Kashmiri red chili powder - 2 teaspoon
- Garam masala powder - ½ teaspoon
- Salt to taste
- Lemon juice - 1 tablespoon
- Fresh coriander for garnishing
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.
Amita
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 🙂
msnehamathur
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
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Great Post!!
Healthy Food
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.
Neha Singh
Thanks for sharing the rajasthani sabzi. I really like it…
Neha Mathur
I am glad you liked it 🙂
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Thanks for sharing…