From Our Mothers’ Kitchens to Our Hearts ❤️ | Rajasthani Pittod Ki Sabji

Some recipes are not just cooked… they are remembered. ❤️ Today we are making Rajasthani Desi Pittod Ki Sabji, a traditional besan recipe from the heart of Rajasthan. Thin besan batter is seasoned with simple spices, cooked until firm, spread and cut into beautiful diamond-shaped Pittod. These soft, firm pieces are then simmered in a rich, tangy dahi-based red gravy, finished with coriander and a little desi ghee. This is the kind of simple village food that carries the warmth of home in every bite. 🌾❤️ 🌿 Full Recipe — Rajasthani Desi Pittod Ki Sabji For the Pittod 1 cup besan — gram flour/chickpea flour About 2 cups water, or as needed for a thin, pourable batter ½ tsp ajwain — carom seeds ½ tsp jeera — cumin seeds ½ tsp haldi — turmeric powder ½–1 tsp lal mirch powder — red chilli powder, according to taste Salt to taste A pinch of hing — asafoetida Oil for greasing For the Rajasthani Masala Gravy 2–3 tbsp oil — for the taridaar gravy ½ tsp jeera — cumin seeds 1–2 dried red chillies — lal mirch 1 inch ginger, finely chopped or grated — adrak 1–2 green chillies, finely chopped — hari mirch 1–2 tsp dhania powder — coriander powder ½ tsp haldi — turmeric powder 1 tsp lal mirch powder — red chilli powder, or according to taste 1 cup fresh dahi — curd, whisked until smooth 1–1½ cups water, as needed Salt to taste Fresh coriander — hara dhaniya, for garnish 1 tsp desi ghee, optional, for finishing 👩‍🍳 Method 1. Make the thin Pittod batter Take 1 cup besan in a large bowl. Gradually add water while whisking continuously. Add salt, haldi, lal mirch powder, ajwain, jeera and a pinch of hing. The batter should be smooth, lump-free and thin enough to flow easily in a continuous ribbon. It should NOT be a thick pakora-like batter. Traditional Pittod recipes use a thin/watery batter before cooking. 2. Cook the batter Pour the batter into a hot kadai and cook while stirring continuously. As it cooks, the liquid batter will gradually become thick and smooth. Keep stirring until the mixture is fully cooked and starts leaving the sides of the kadai. 3. Set the Pittod Immediately transfer the hot mixture onto a lightly greased steel thali or plate. Spread it evenly into a flat layer. Allow it to cool completely and become firm. 4. Cut the Pittod Once set, cut the besan slab into small, thin diamond-shaped pieces. These are your Pittod. They should be firm and smooth — not fluffy or spongy like dhokla. 5. Prepare the masala paste In a small steel bowl, combine dhania powder, haldi, lal mirch powder, grated/chopped ginger and chopped green chilli. Add a small amount of water and mix into a thick, smooth red-orange masala paste. 6. Make the tadka Heat oil in a kadai. Add jeera, dried red chilli and chopped ginger and let them sizzle. Add the prepared thick masala paste and cook it in the hot oil until the masala becomes glossy and fragrant and the oil begins to separate. 7. Add the dahi Whisk the fresh dahi until completely smooth. Lower the heat and gradually add the dahi while stirring continuously. Add water and salt as needed. Keep stirring until the gravy comes to a gentle boil. Curd-based Pittod preparations commonly require continuous stirring while the dahi comes to a boil to help prevent curdling. 8. Make it beautifully taridaar Let the gravy simmer until it becomes rich and aromatic, with red-orange oil visibly separating and floating on the surface. This gives the sabji that beautiful taridaar appearance. 9. Add the Pittod Gently place the diamond-shaped Pittod into the simmering gravy. Simmer gently for about 3–5 minutes, just long enough for the Pittod to absorb the gravy. Avoid vigorous stirring so the pieces don't break. 10. Finish and serve Finish with fresh hara dhaniya (coriander leaves) and, if desired, a small spoon of desi ghee. Serve piping hot with bajra roti, roti or phulka. ❤️ A simple besan recipe, a rich dahi gravy, and the unmistakable taste of Rajasthan.