How to Make Pitod – A Delicious Indian Side Dish

8 mins read

Last Updated on September 17, 2022

If you have ever wondered how to make pitod, you are certainly not alone. In fact, most Indians are not even aware of this delicious dish. Here, you will learn about its ingredients, preparation, and spiciness. You’ll be on your way to becoming a Pitod expert in no time! Besides, this dish is so tasty and comforting that it can even be served at your very own birthday party!

Pitod ki sabji recipe

One of the most popular dishes in India is Pitod ki Sabji, a type of gram flour bite that is prepared in many ways. This recipe uses steamed gram flour and buttermilk, and makes use of slightly sour yogurt. Cornflour, 1 tsp to a cup, is used to prevent the yogurt from curdling. You can substitute oil with clarified butter if you prefer.

Another way to make this dish at home is to go to an Indian restaurant. If you’re not familiar with the ingredients, a local Indian restaurant may be able to serve Pitod Ki Sabji to you. Before you order, ask to sample a few portions at a restaurant in your area. It’s important to assess the size of the dumplings and the heat of the creamy curry. In Toronto, some popular Indian restaurants include Udupi Palace, Lahore Tikka House, and Kothur Indian Cuisine.

Another option for the traditional Rajasthani dish is to use chickpea flour, which is much cheaper than flour. The flavor of the dish is enhanced when paired with yogurt. Try it with rice or roti to complete the meal. In addition to pitod ki sabji, this recipe is ideal for picnics, as it is portable and great for the lunch box. It is an easy and tasty way to enjoy the best of Rajasthani cuisine.

This dish is very simple to prepare, though it does take a bit of time. Besan dumplings can be made in advance, then added to the gravy when the curry is cooking. Adding chickpeas flour or gram flour to the curry can cause indigestion. The curd must also be whisked before adding it to the hot sauce pan. If it curds, the dish may become watery.


The health benefits of Pitod Ki Sabji are countless. Ginger, for example, is packed with 14 phytochemicals, most of which have antioxidant and anti-inflammatory properties. Copper is another essential mineral, as it helps support the blood, nervous system, and bones. And onions, while seemingly humble, are packed with vitamins and minerals. Onions help reduce the risk of heart disease. Beans, on the other hand, provide energy and cancer-fighting vitamin C. Sour cream, meanwhile, provides calcium and protein. And, since yogurt contains friendly probiotic bacteria, it may also help reduce your risk of diabetes, obesity, and some types of cancer.

To prepare pitod curry, heat four tablespoons of oil. To this, add the mustard seeds, cumin seeds, and asafoetida. Mix the paste of these ingredients with the water and cook until it becomes a thick paste. Once the onion and tomato are translucent, add the pitod to the pan and cook until soft. Add fresh coriander and serve. The pitod curry is ready.

The pitod is made with gram flour. It is generally made with water, but for this recipe, I used buttermilk. This delicious treat will melt in your mouth! Makes about two cups and serves four. In addition to using gram flour, the recipe also includes red chili powder, turmeric, and 1/2 cup water. Makes two cups of pitod. Use the leftovers for lunches or snacks.

Another popular Rajasthani dish, Pitod Ki Sabji, is a classic dish that is rich in nutrition and flavor. Made with gram flour, this dish is a great lunchbox staple. With the addition of a side dish of rice, this meal can be a quick, filling, healthy, and inexpensive meal. The delicious sauce and dumplings make it a delicious treat. With a little planning, you can make Pitod Ki Sabji yourself at home.


This recipe for Pitod Ki Sabji is a simple Rajasthani dish. It is made with gram flour, red chilli powder, turmeric, salt, cumin seeds, and garlic. This spicy gram flour based side dish is traditionally served with naan or roti. It can also be served with seafood curry. Here’s a quick and easy pitod recipe that tastes great with both.

Start by heating some oil in a heavy utensil. Add the Heeng, Jeera, and turmeric to the oil. Stir constantly while cooking. Cook for 3 to 4 minutes. Once cooked, add the garam masala and green coriander. Stir well until all of the ingredients are combined. Finally, cut your Pitod Katlis into diamond shapes and serve hot. Serve! And remember: you can always make more than one serving!

Adding pittod residue to your curry is the easiest way to add spice. Alternatively, you can add green chillies to taste. You can also use a mixture of green and red chilies, adjusting the spiciness to your preference. After adding the pittod, make sure you add some water or a hot drink to wash down the spicy taro leaves. If you’re not sure where to find taro leaves, check out an Indian store or farmer’s market.


For making pitod curry, you can use 4 tbsp of oil and add mustard seeds, cumin seeds, asafoetida, and green chilli. Once the seeds start to splutter, add the turmeric powder, ghee, and salt. Mix the ingredients to form a thick paste, then add the pitors. Stir continuously to avoid the curd from curdling up. Cook the pitod for 5-7 minutes, or until the curry is thick and piping hot.

Prepare the ingredients. First, make the tangy paste from the chopped onion. This paste should be mixed with 1 cup of water. Add the ginger garlic paste and fry for 2 seconds. Next, add the chopped onion and green chili. Cook until the onions become translucent. Add the dry coriander powder and red chili powder and mix well. Continue cooking for about 7 to 8 minutes. When the mixture reaches a boil, add the pitod. Serve pitod with rice or bajra roti.

About The Author

Mindy Vu is a part time shoe model and professional mum. She loves to cook and has been proclaimed the best cook in the world by her friends and family. She adores her pet dog Twinkie, and is happily married to her books.