Pitor Ki Sabzi Recipe – Rajasthani Delight
If you’re looking to dive into the heart of Rajasthani cuisine, Pitor Ki Sabzi is an exceptional choice. This dish is a flavorful, hearty, and savory delight that brings the authentic taste of Rajasthani cooking straight to your table. Made with gram flour dumplings, soaked in a rich, spiced yogurt gravy, it’s the perfect combination of texture and flavor. Often paired with Burani Raita and Phulkas, this dish is perfect for a comforting lunch or dinner. Follow this detailed recipe and make your meal an unforgettable experience!
Ingredients
For Pitor (Gram Flour Dumplings)
| Ingredient | Quantity |
|---|---|
| Gram Flour (Besen) | 1 1/2 cups |
| Curd (Yogurt) | 1/2 cup – well-beaten |
| Water | 2 1/2 cups |
| Ginger (grated) | 1 tsp |
| Green Chilli (crushed) | 3/4 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Oil | 1 tbsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Dry Red Chilies | 2 whole |
For Curry (Gravy)
| Ingredient | Quantity |
|---|---|
| Curd (Yogurt) | 200 grams – well-beaten |
| Green Chilli (chopped) | 1/2 tsp |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Salt | To taste |
| Oil | For tempering |
| Cumin Seeds (Jeera) | 1 tsp |
Instructions
Making the Pitor (Gram Flour Dumplings)
-
Prepare the Gram Flour Mixture:
- In a large bowl, combine gram flour (besan), curd (yogurt), water, grated ginger, and crushed green chili. Mix them thoroughly to make a smooth batter.
- The consistency of the batter should be neither too thick nor too runny; it should be pourable yet slightly thick.
-
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Cooking the Mixture:
- Heat oil in a pan on medium heat. Add cumin seeds (jeera) to the hot oil. Let them splutter for a few seconds.
- Once the cumin splutters, add a pinch of asafoetida (hing) and stir for a few seconds.
- Carefully pour the gram flour batter into the pan. Stir constantly to avoid any lumps from forming. Keep stirring until the mixture thickens and cooks completely. This process should take around 10-12 minutes.
- Once the batter has thickened and cooked, remove the pan from heat.
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Set the Mixture to Cool:
- Grease a flat plate or tray with oil or ghee to prevent the gram flour mixture from sticking.
- Pour the thickened batter onto the greased plate, spreading it evenly.
- Allow it to cool and set for about 1 hour. Once cool, cut it into square or rectangular pieces (Pitor).
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Frying the Pitor:
- Heat oil in a pan. Add the prepared Pitor pieces and fry them until they become golden brown and crispy on all sides.
- Once fried, remove the Pitor pieces and set them aside on a paper towel to absorb excess oil.
Making the Curry (Gravy)
-
Prepare the Spiced Yogurt Mixture:
- In a bowl, whisk together beaten curd, red chili powder, turmeric powder, and coriander powder. Mix well to create a smooth yogurt-based paste.
-
Temper the Spices:
- Heat oil in a pan over medium heat. Add cumin seeds (jeera) and let them splutter.
- Add the dried red chilies and cook them for about 10 seconds.
- Add chopped green chilies and cook them for another 10 seconds.
-
Cooking the Gravy:
- Lower the heat to medium-low and add the prepared yogurt mixture to the pan. Stir continuously to prevent curd from curdling.
- Cook the mixture for about 3-4 minutes, allowing the yogurt and spices to blend together into a smooth, thick gravy.
- Add water to the pan, bringing the curry to a gentle boil.
- Season with salt to taste, and let the curry simmer for about 15 minutes, allowing the flavors to combine and the gravy to thicken slightly.
-
Add the Pitor:
- Add the crispy Pitor pieces into the simmering curry. Let them cook in the gravy for 3-4 minutes to absorb the flavors.
- Turn off the heat once the Pitor pieces are nicely soaked and cooked through.
Serving
Serve Pitor Ki Sabzi hot with Burani Raita and Phulkas (Indian flatbread). The soft, crispy Pitor pieces, combined with the rich, tangy, and flavorful curry, make for a satisfying and hearty meal perfect for lunch or dinner.
Tips for Best Results
- Consistency of Batter: It’s important to ensure that the gram flour batter is not too thick or thin. The batter should fall off the spoon but not too easily.
- Frying: Fry the Pitor pieces on medium heat, not high, so they turn crispy without burning.
- Spice Level: Adjust the amount of green chilies and red chili powder as per your preference to control the spice level.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 2 g |
| Sodium | 300 mg |
Conclusion
Pitor Ki Sabzi is a classic Rajasthani dish that combines the simplicity of gram flour with the richness of yogurt-based curry. Its delightful texture and savory flavor profile make it an excellent choice for a fulfilling meal. Whether you’re new to Rajasthani cuisine or a seasoned enthusiast, this recipe will surely win your heart.
