Rajasthani Pitod

How to make Pitod? | Rajasthani Pitod

Rajasthani Pitod

What is Pitod?

Pitod, if I can say, is a kind of savory fudge made using gram flour and water (generally), this recipe, however, uses buttermilk. Pitod simply melts in the mouth, if made correctly… it is very soft and totally delicious. The best part about pitod is that it can be used in a number of ways, for example, the most popular one if pitod ki sabzi and, a lot more. I will be coming up with various recipes using pitod and therefore I have made this separate post for pitod. You too should experiment with pitod in the way you like.

Let’s talk about the ingredients for Rajasthani Pitod

Gram Flour (besan): This forms the base for pitod. Regular gram flour has been used. Being a gram flour based preparation it is gluten-free and healthy.

Buttermilk (chaach): Although recipes use water to make pitod I like to use buttermilk because it gives a tangy hint which goes so well with gram flour.

Other Ingredients: Red chili powder, green chilies, cumin seeds (jeera) have been used. To make pitod more attractive I have also used red chili flakes and chopped fresh coriander leaves.

Cooking time & efforts: Yes, pitod needs continuous stirring for some 10-12 minutes. If it remains under-cooked, it will not set and if it is over-cooked it won’t be soft enough. Umm, personally I never took the risk of undercooking it because that way it would be totally useless. So I always cooked it for some 12 minutes so that at the worst I’ll have “not too soft pitod” but at least I’ll have something to serve and my darling family is now used to such experiments. But frankly, I never messed up my pitod. They always turned out to be soft and only soft. 12 minutes’ mark has always worked for me.

Other Rajasthani Recipes on the blog

I prepare Rajasthani dishes at least thrice a week… yes at least! And therefore there are plenty of Rajasthani recipes on the blog. And amongst Rajasthani food dal baati choorma is my favorite. Following dal baati is the scrumptious gatte ki sabji.

How to use pitod?

Well, pitod can be used in a number of ways and I’ll come up with many interesting recipes using pitod, stay tuned.

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How to make Pitod

1.This recipe makes approximately 2 cups pitod, enough to serve 4 persons.

Rajasthani Pitod

2.In a mixing bowl add 1 cup gram flour (besan), salt to taste, ½ tsp red chili powder, 1 finely chopped green chili, ¼ tsp turmeric, and ½ tsp cumin seeds (jeera). Also add in ¼ red chili flakes and chopped coriander leaves for nicer looking pitod.

Rajasthani Pitod

3.First of all, add ½ cup water and make a lump free mixture.

Rajasthani Pitod

4.Thereafter add 2 cups of butter milk (chaach) to get a runny and lump free mixture.

Rajasthani Pitod

5.Heat 1 tsp of oil. Also add a big pinch of asafoetida (heeng).

Rajasthani Pitod

6.Pour the prepared mixture.

Rajasthani Pitod

7.Cook on medium flame, stirring continuously.

Rajasthani Pitod

8.Till the mixture becomes thick. It takes approximately 12 minutes.

Rajasthani Pitod

9.Pour it in a plate and let it set.

Rajasthani Pitod

10.Cut into desired size and shape.

Rajasthani Pitod

11.Ready to use!

Rajasthani Pitod


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About the Author

Author’s Name


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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