Pitod Ki Sabji, also known as gatte ki sabji and Rajasthani patod curry, is a quick and easy vegetarian dish from India that is ready to serve in just over an hour.
Pitod Ki Sabji is a dish popular in the province of Rajasthan. It features soft and plump Indian chickpea dumplings that are served in a creamy spiced curry sauce.
Our healthy Indian Chickpea Dumplings feature flavourful ingredients like turmeric, garam masala, ginger, cumin, cloves, fennel seeds, chili powder, lemon juice and cilantro.
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What is Pitod Ki Sabji?
Pitod Ki Sabji is a traditional dish from the Rajasthan region of Northern India.
The popular vegetarian dish features two distinct parts: soft chickpea dumplings and creamy spiced curry.
The chickpea dumplings are prepared with thick Greek-style yogurt mixed and chickpea flour (known in India as gram or besan flour). The mixture sets in the fridge and is sliced into cubes before warming in a spicy curry sauce.
We love serving Rajasthani Chickpea Dumplings as an appetizer at dinner or as a light lunch with rice or naan bread.
Travel to India by Cooking Pitod Ki Sabji at Home
After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the Philippines, Indonesia, Malaysia, Singapore, Cambodia, Laos, Myanmar, Thailand, Vietnam, The Maldives and India.
I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue and wheat based side dishes like scorched naan bread.
For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.
My India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.
After you’ve traveled to India, return home to prepare an authentic and fragrant feast for friends and family featuring this homemade Pitod Ki Sabji recipe.
Where To Eat Vegetarian Pitod Ki Sabji
Haven’t traveled to India before? It may be helpful to first sample Chickpea Dumplings at a local Indian restaurant to better understand how the dish is served. You can also assess the size of the dumplings and spicy heat level of the creamy curry before trying to make the dish at home from scratch.
My Family Loves Indian Chickpea Dumplings
After traveling throughout India and eating at some of the world’s best Indian restaurants I was excited to share my love of Indian Chickpea Dumplings with family in Toronto.
I served a creamy Chicken Shahi Korma with crunchy Indian Onion Salad for an al fresco lunch in the spring. While in the summer at the cottage in Muskoka we enjoyed a vegetarian feast featuring Shahi Paneer and Indian Chickpea Crepes.
When I finally introduced my parents to vegetarian Pitod Ki Sabji their eyes bulged with glee. I knew they’d both enjoy the dish because they love plump Italian dumplings and enjoy a fragrant creamy curry
If you’ve traveled to India on holiday there is no better way to share your adventure at home with family and friends at home then by serving our homemade Chickpea Dumpling recipe.
Indian Chickpea Dumpling Health Benefits
Our homemade Pitod Ki Sabji recipe is packed full of healthy ingredients!
Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Beans are rich in cancer-fighting vitamin C, energy-boosting B vitamins, and gut-healthy fibre.
Packed with calcium and friendly probiotic bacteria, sour cream and yogurt help keep your bones strong and your gut healthy. Yogurt may also help reduce the risk of obesity, diabetes and some types of cancer.
A rich source of phytochemicals and vitamin C, lemons help boost your immune system and neutralize free radicals that cause disease and skin aging. Lemons also protect against heart disease and help improve blood flow to the brain.
The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.
A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.
A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.
Pitod Ki Sabji Cooking Tips
If it’s your first time cooking restaurant-style Chickpea Dumplings at home be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started:
- Use a large cast iron dutch oven with a high rim to reduce splatter when cooking.
- We suggest using a high quality rubber spatula spoon when making curry so you can easily stir, scrape down the side of the pot and sip to check if it needs to be seasoned further.
- Handle chickpea dumplings carefully as they can fall apart easily. Remove the dumplings using a flexible flipper and gently add them do the yogurt sauce before serving.
- Do not replace Greek yogurt with normal yogurt as it is too runny and will not form firm dumplings.
- Pitod Ki Sabji is traditionally served with fresh naan or roti. If you love baking why not make your own sourdough naan?
- If you don’t like spicy food feel free to only use one green chili (or none at all).
- If you love spicy food kick up the heat by adding the chili seeds to the yogurt sauce or a dash of your favourite hot sauce.
What To Serve with Pitod Ki Sabji
There’s nothing more comforting on a cold day then cozying up to a bowl of Chickpea Dumplings swimming in a spicy yogurt sauce.
If you’re hosting a large dinner party you might want to serve our Pitod Ki Sabji as an appetizer before serving heartier mains
If you’re hosting a large Indian-themed dinner party buffet you may want to add spicy chutney, fresh salads, soups, fragrant biryani, homemade naan and a seafood or meat curry.
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Storing Indian Chickpea Dumplings
If you have leftover Pitod Ki Sabji you can store them in the fridge in an airtight container for 3-4 days. To reheat simply zap the chickpea dumplings and yogurt sauce in the microwave or reheat in the oven.
We suggest storing leftover Chickpea Dumplings in separate Pyrex freezer safe containers that have a snug lid so there’s no spilling.
We do not suggest freezing leftovers as the delicate chickpea dumplings often fall apart when thawed.
How To Make Pitod Ki Sabji Chickpea Dumplings
Pitod Ki Sabji Indian Chickpea Dumplings
- Mixing bowls
- measuring cups
- measuring spoons
- Large pot
- square cake pan
- French knife
- 750 g Greek yogurt
- 100 g Chickpea flour
- 1 tsp Salt
- 1/2 tsp Ground turmeric
- 1/2 tsp Sugar
- 1/2 tsp Garam Masala
- 1 inch Fresh ginger chopped
- 2 tbsp Ghee
- 1 tsp Fennel seeds
- Vegetable oil for frying
- 2 tbsp Canola oil
- 1/2 tbsp Cumin seeds
- 4 Cloves
- 1 Onion finely chopped
- 200 g Greek Yogurt
- 2 tbsp Ground Coriander
- 1/2 tsp Ground turmeric
- 1/2 tsp Red chili powder
- 2 Green chilies sliced
- 1/2 inch Fresh ginger chopped
- 2 tbsp Cilantro
- 1 tbsp Lemon juice
- Start by whisking the yogurt add 2 cups of water with chickpea flour, salt, turmeric, sugar, garam masala and ginger in a bowl. Set aside.
- Heat ghee in large pot, add fennel seeds and sizzle for one minute. Add the yogurt mix and cook, stirring for 20-25 minutes, or until the mixture becomes thick and has the consistency of a soft dough.
- Remove from heat and transfer to a greased square pan. Chill in the fridge for 30 minutes or until set like a cake.
- Heat the oil in a saucepan over medium heat and add cumin and cloves. When they begin to sizzle, add the onion and cook for 5-8 minutes or until soft.
- Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chili powder and salt. Add to the onions, stirring constantly, and keep stirring as the mixture comes to a boil, to prevent the yogurt from separating. Once boiling, add the green chilies and 3/4 cup water. Bring back to a boil, then cook for 5 minutes. Check seasoning add salt or sugar to balance the taste. Finish with fresh ginger, cilantro and lemon juice.
- Cut the "chickpea dumpling cake," into 1-inch squares. Heat some oil in a non-stick skillet and, when hot , add the dumplings a few at a time. Fry for a couple of minutes, until the dumplings have a crust. Serve on top of the hot sauce, or mix into the sauce and bring to a simmer before serving with rice or naan.
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