fried pitod Recipe

Fried Pitod Recipe | How to make Fried Pitod

What is Fried Pitod?

Pitod belongs to the state of Rajasthan. Thin gram flour batter is cooked and then set and cut into the desired shape and used in the desired manner; when fried with mustard seeds, green chilies, and curry leaves, it becomes fried pitod. Fried pitod recipe is a good breakfast option because if you have some ready pitod (which you can do a night before) in your fridge, the dish comes together in less than 10 minutes. It is a gluten-free and healthy preparation and can be packed for tiffin or lunch box.

Let’s talk about the ingredients for fried pitod recipe:

Pitod/patod: Perfect pitod are soft, simply melt in the mouth. The recipe for the same has already been shared on the blog. You can find it here.

For tempering: Very basic tempering that calls for mustard seeds (raie), curry leaves, green chilies go in.

For garnishing: Fried pitod is garnished with lots of chopped fresh coriander leaves and lemon juice.

Other similar recipes on the blog:

As pitod belongs to Rajasthan, dhokla belongs to Gujarat. Likewise, dibba roti is from Andhra Pradesh. These and many more recipes in our hot collection of Indian breakfast recipes, view it here.

How to serve Fried Pitod?

It can be served with any green chutney of your choice for breakfast or tea-time.

How to make Fried Pitod?

1.This recipe serves 4 persons.

fried pitod Recipe

2.Heat 1 tsp of oil and add 1 tsp mustard seeds (raie). Let it splutter.

fried pitod Recipe

3.Chili time, add in 2 slit green chilies. Cook for 30 seconds.

fried pitod Recipe

4.Next goes in a handful of curry leaves. Cook for 30 seconds.

fried pitod Recipe

5.Finally add in 2 cups pitod.

fried pitod Recipe

6.Cover and cook for 3-4 minutes.

fried pitod Recipe

7.Switch off the flame. Add a handful of chopped coriander leaves and lemon juice. Toss well.

fried pitod Recipe

8.Bon appétit!

fried pitod Recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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