Pitor Ki Sabzi Recipe
Pitor Ki Sabzi is a traditional Rajasthani curry of shallow fried chickpea dumplings in spicy yogurt gravy. Pitor ki Sabzi, is very easy to cook but it needs a little technique to get the perfect pitor. It is usually served with hot steamed rice which is a flawless combo, do try it to believe it. Basically, the curry of the pitor is thin, but if you prefer you can adjust its consistency as per your need.
Serve Pitor Ki Sabzi with steamed rice or Whole Wheat Lachha Paratha and Lauki raita for a complete meal.
If you like this recipe, you can also try other Rajasthani recipes like
0 M
90 M
90 M
4 Servings
Ingredients
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For making Pitor
- 1-1/2 cup Gram flour (besan)
- 1/2 cup Curd (Dahi / Yogurt) , whisked well
- 2-1/2 cups Water
- 3/4 teaspoon Green Chilli , crushed
- 1 teaspoon Ginger , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 tablespoon Cooking oil
- 1 teaspoon Cumin seeds (Jeera)
- Asafoetida (hing) For frying pitor
- Cooking oil , for shallow frying For curry
- 1 teaspoon Cumin seeds (Jeera)
- 2-3 Dry red chillies
- 200 grams Curd (Dahi / Yogurt) , whisked very well
- 1/2 teaspoon Green Chillies , chopped
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
How to make Pitor Ki Sabzi Recipe
To begin with Pitor Ki Sabzi, we will firstly make pitors. In a large mixing bowl, add besan, yogurt, water, ginger, green chilies and mix everything well to form lump free batter.
Heat oil in a deep pan or kadhai, add cumin seeds and allow it to crackle. Add hing and mix.
Increase the heat to high and carefully add the besan batter and whisk it continuously to avoid lump formation. Cook the batter until it gets thick and starts leaving the pan.
Immediately, transfer the batter on a greased plate or thali and level it up with the help of a flat spoon.
Cool the prepared pitor for 45 mins or until it is ready to be cut into pieces.
Now, cut the pitor depending upon the shape and size you prefer to make.
Heat little oil in a broad flat pan and shallow fry the pitors from both the sides until brown and crisp. Keep the fried pitor aside.
The next step is to make the curry. In a bowl, add curd, red chili powder, haldi powder and coriander powder. Beat the mixture very well.
Heat oil in a kadhai, add cumin seeds and allow it to crackle. Add broken red chilies and fry for a few seconds. Add green chilies and fry for few more seconds.
Reduce the heat to low and add the curd mixture and whisk continuously until everything blends well and the spices are cooked.
Add water according to the thickness of the gravy you prefer and bring it to a boil. Add salt and simmer the gravy for about 15 mins.
Add fried pitors and simmer for another 3 to 4 mins. Be gentle to avoid breaking the pitors. After 3-4 minutes, switch off the heat and it is ready to be served.
Serve Pitor Ki Sabzi with steamed rice or Whole Wheat Lachha Paratha and Lauki raita for a complete meal.
Farrukh Aziz Ansari
Farrukh is microbiologist by qualification, a Naturopath and homemaker by choice. She is a Recipe Developer, Food Stylist and self-taught Food Photographer and blogs at "Cubes N Juliennes". The journey of food blogging so far has been passionate to the core of it. She puts her best effort in not only creating recipes but also capturing them in drool worthy shots which mesmerize you to drop your jaws. That quite justifies her belief in the axiom “You eat with your eyes first”. She keeps herself busy in cooking, styling, clicking and processing all day long. Farrukh’s blog “Cubes N Juliennes” has been awarded the prestigious award of “Best Recipe Blog” by the Food Blogger Association of India in 2013 and then a runner up award in 2014.
