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.
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.
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.
PREP TIME 5 minutes
COOK TIME 10-12 minutes
TOTAL TIME 15-17 minutes
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