Pitod/patod पितौड़ Curry Or Sabji

Rajasthani dishes have very important role of Besan and Yoghurt as it is arid zone and green vegetables are not easily available. Pitod is one of them which is made of Gram flour.
It is traditional, very popular and delicious recipe which is liked by all. It is also known as Rajasthani Paneer ki sabji as when it is cooked with Gravy it tastes as well as looks like Paneer.
Besan/ Gram flour is main ingredient which is mixed with just water and some other spices and then cooked on slow heat. I add yoghurt as well for more rich taste. Unlike Khandvi which is very thin sheet of Besan rolled in shape of cylinder, Pitod is thick square pieces of Besan. Later on you can add gravy in it and make curry as well.

¼ cup Yoghurt:

¾ cup Besan/Gram flour:

2 cups Water:

1 tsp Mustard Oil:

¼ tsp Salt: or as per taste

¼ tsp Red Pepper powder:

⅛ tsp Turmeric:

⅛ tsp Hing/Asafoetida:

¼ tsp Ginger paste:

Green Chili: 1 medium size(Very finely chopped or paste)

Method:

1. Add Gram flour(Besan) and yoghurt in a bowl and mix it well so all lumps dissolve.
2. Add all the dry spices and Ginger and Chili paste in it and mix well.
3. Add water slowly and keep mixing well.
4. In a pan add oil(I used Mustard oil, you can use any cooking oil) .When hot enough add
the mixture of Besan and keep mixing it vigoursly as at this point of time it gets lumpy very easily.
5. When start boiling then turn the heat on medium setting and keep stirring it continuously
for 15 minutes.
6. Take a serving dish which has at least 1 inches of edges. Grease it well.
7. Pour the mixture onto it and let it set for 30 minutes for until room temperature.
8. When cold, cut it in bite size pieces. Longer it sits better it is cos it gets firm outside and
still moist inside.
9. In a Non-stick pan add Just ½ Tbsp. of oil and shallow fry Pitod pieces in it for couple
of minutes or until golden brown. Take them out in a plate. Keep them aside.

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Pitod/patod पितौड़ Curry Or Sabji