Rajasthan cuisine is evolved around locally available pulses, millets and a bit of dairy that comes from goats / camel milk primarily. The usage of dry spices, dried vegetables / plant parts is prevalent throughout the vegetarian menu canvas of this state. Besan or gramflour also forms a major part of sustainable food in place of veggies.
So, Gatte ki Sabji, Gatte ka Pulao and today’s dish – Marwari Pithor ke sabji are popular dishes of that cuisine. Today’s no onion, no – garlic dish also comes handy when the refrigerator doesn’t have enough veggies for a meal, and this can be rustled up pretty quickly. We love love the Mangodi Kadhi and Methi Kadhi from this region
Using gramflour and yoghurt, I made this lip smacking dish. The entire family enjoyed it and kids said it tasted soft and succulent like Paneer. I read on several recipes and youtube videos that the texture of the Pithor closely resembles Paneer. So, for those who don’t like Paneer, this is a clever way to eat “paneer”.
This is of course a GF dish, but can also be vegan if the yoghurt here used is a plant based one (rice curd/ cashew curd etc.) So, do make this quick-to-make dish and serve with hot rotis for a very fulfilling meal.
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Other side dishes you might like on the blog:
Marwari Pithor ki Sabji – No Onion-No garlic recipe (Gluten Free, Can be vegan)
Prep time – 10 mins, Cook time – 10 mins, Serves – 3~4
What you need to make Pithor ki Sabji
For the Pithor:
- 2 tsp Oil (preferably used groundnut / peanut oil)
- 1 cup Gramflour (besan -200 g)
- 1 tsp Salt
- 1/4 tsp Carrom seeds (Ajwain -crushed)
- 1/2 tsp Turmeric (Haldi)
- 4 TBSP Yoghurt (thick variety – Sub with plant based curd for vegan*)
- 1 cups Water(or as required to make the batter)
For the gravy:
- 2 tomatoes (ripe)
- 1/2 inch ginger
- 4 TBSP Yoghurt
- 1 tsp Red chilli powder (I used Kashmiri)
- 1 tsp, Coriander powder(Dhania powder
- 1 tsp Kasuri Methi (crushed)
- 1/2 tsp Cumin (roasted Jeera powder)
- 1 tsp garam masala
- 3 tsp Oil
- 1/2 tsp cumin seeds(jeera)
- 3/4 tsp Salt (or to taste)
How to make Pithor Ki sabji:
(A) To make the Pithor :
- Whisk all the ingredients except water to a paste. Add adequate water to make a slightly thick flowing batter (batter should not be too thick or too thin).
- Heat oil in a non stick pan, add the batter and quickly cook the batter without any lumps on low flame.
- Once the batter starts leaving the sides, transfer the batter to a greased flat tray. Spread it evenly – not too thick or thin on the plate.
- Let it cool completely. Midway, using a sharp knife make markings of the size of the pithier (or lentil cakes) that you want.
- Remove the pieces and meanwhile begin the next stage.
(B) To make the gravy:
- Puree Ginger and the tomatoes without any additional water. Keep aside.
- Whisk all the dry spice powders (except garam masala) in the yoghurt and keep ready.
- Heat a non stick pan, add oil. Splutter cumin seeds and slowly add the tomato-ginger mix, saute for 1 min.
- Now add yoghurt mix and let it simmer on a low flame without the dahi curdling. Once oil starts leaving the sides, add 2 glasses of water, salt and let it simmer for 2-3 mins more, and let it again simmer on very low flame.
- Now slowly add the cut pithor pieces, salt and cook and cover for just under 1 min.
- Switch off flame (the pithor is not to be cooked for over 1 min).
- Garnish with chopped coriander, crushed kasuri methi and serve hot with roti / Pulav.
Also, please do leave your valuable comments and suggestions on the youtube video embedded below too !
How to make Marwari Pithor ki Sabji | Pitod ki Sabji – GF dish
Equipment
- Steamer
- Flat Tray
- Thick Bottomed Pan
- Whisk
- bowls
- Spatula
Video
The Pithor Ki Sabzi looks stunning! I'm sure it tasted like a dream. 🙂
The pithore are similar to the Gujarati Dal Dhokli, but the gravy is quite different.
yes Priya! very surprisingly, amma loved it a lot. and so did the rest of the family .. its got a very lilting flavour with a wonderful texture from the pitod
The sabzi looks absolutely lipsmacking. I love besan recipes. .. specially the Rajasthani ones.
Thanks Shobha ji. Here ay my family too, we love Besan based Rajasthani recipes a lot 🙂
Love this Pithor ki subzi.. my mom used to make it sometimes, but I never cooked it don't know why? your easy and stepwise method is tempting me now make it soon!!
It looks so similar to Daal dhokli and yet very different…the orange colour is stunning
Ahhhhhh now I understand you made the same dish. Our presentation too is a bit, tiny whinny bit similar. Love it kalyani. How does one make rice curd?
This curry was new to me. I am happy to learn about a new curry……
This looks so tasty, the pithor must be delicious to eat it as a snack too.
Such lovely curry Kalyani and love the name pithor ki sabji. My neighbor makes a UP style similar sabji but without yogurt. Bookmarking this recipe to try it out.
THe pithor ki sabji looks super tempting and you are right such gravy comes in handy when you have no vegetables at hand. Beautifully done.
Pithore ki subji looks delicious Kalyani! Loved the video ,your pithore really look like paneer. Bookmarking your recipe.
They look so tempting and delicious. so many different dishes with besan in rajasthani cuisine.
Pithor ki Sabzi looks very delicious with rich gravy. All the spices used for gravy preparation enhances it's taste and flavors surely. In glance i felt like it's paneer curry, yumm
The video version makes it all so easy to follow. I have to attempt making this soon
Pithor ki sabji looks mouthwatering Kalyani. Loved this aromatic rich curry. Bookmarking it to try soon. It looks like paneer. Amazing share.
My kids aren't very fond of paneer, so I am wondering whether they may accept this… the gravy looks delicious and well made…