Rajasthani Pitor Ki Sabzi Recipe, How to make Rajasthani Pitor Ki Sabzi

Rajasthani Pitor 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 Pitor 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 Pitor 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

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Rajasthani Pitor Ki Sabzi, How to make it

Course Curry

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Author Neha Mathur

Ingredients

• For the Besan dumplings
• Besan / Chickpea flour - 2 cups
• Curd - 1/ 2 cup
• Oil - 1 tbsp
• Heeng/ Asafoetida - 1/4 tsp
• Zeera / Cumin seeds - 1/2 tsp
• Salt to taste
• Red chili powder - 1/2 tsp
• Saunf / Fennel - 1/2 tsp
• Water - 2 cups
• Oil for frying
• For the gravy
• Oil - 4 tbsp
• Dry red chilies - 3-4
• Onion - 1 cup finely chopped
• Ginger paste - 1 tsp
• Garlic paste - 1 tsp
• Curd - 1 and 1/2 cup
• Maida - 1 tbsp
• Coriander powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Kashmiri red chili powder - 2 tsp
• Garam masala powder - 1/2 tsp
• Salt to taste
• Lemon juice - 1 tbsp
• Fresh coriander for garnishing

Instructions

1. For the Besan Dumplings
2. Mix besan, curd, oil, heeng, zeera, salt, red chili powder and saunf in a bowl.
3. Add water and mix to make a lump free batter.
4. 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.
5. Keep stirring continuously.
6. Grease a 10 inch plate with oil.
7. Transfer the batter in the plate and keep aside to cool.
8. Once cooled, cut into small squares.
9. Heat oil in a frying pan and deep fry the dumplings till golden brown.
10. Remove from oil and keep aside.
11. For the gravy
12. Heat oil in a pan.
13. Add dry red chilies and fry for 20 seconds.
14. Add onion and fry till slightly browned.
15. Add ginger and garlic paste and fry till nicely browned.
16. Mix curd, maida, coriander powder, turmeric powder, red chili powder and garam masala powder in a bowl.
17. Add curd mixture in the pan.
18. Add a cup of water and bring the curry to a boil.
19. Cook for 5-6 minutes, till oil separates from the sides.
20. Add lemon juice and mix.
21. Add the besan dumplings and cook for another minute.
22. Garnish with fresh coriander.
23. Serve hot with chapati or rice.