Pithod Do Pyaza By Somya Gupta

Pithod Do Pyaza By Somya Gupta


For Pithod

  • Gram flour/ besan – 1/2 cup
  • Salt/ namak as per taste
  • Water/ pani – 1 and 1/2 cup

For Gravy

  • Oil/ tel – 4 tbsp
  • Cumin seeds/ jeera – 1/2 teaspoon
  • Turmeric/ haldi – 1/2 teaspoon
  • Red chilli/ lal mirch powder
  • Coriander/ dhaniya powder
  • Saunf
  • Garam masala
  • Salt to taste
  • Curd/ dahi – 1 cup
  • Tomato/ tamatar puree – 1/2 cup
  • Chopped onions – 1 cup
  • Ciba kashmiri chili/ mirch – 1 teaspoon
  • Ciba kitchen king masala – 1/2 teaspoon
  • Chopped coriander leaves – a handful


  1. Take a microwave safe bowl and mix all ingredients of pithod
  2. Make a thin batter by adding water as required.
  3. Take a bowl and add curd, red chilli powder, coriander powder, turmeric powder, saunf, garam masala, ciba kashmiri mirch, salt and kitchen king.
  4. Mix well and keep aside.
  5. Cook pithod in the microwave for 2 minutes.
  6. Remove and beat the batter. Again, cook for 2 minutes in the microwave.
  7. Remove and beat again. For the last time, cook for 1 minute in the microwave and beat.
  8. Spread it on a plate. Thickness should be 1/2 inches. Cut them into rectangular shape once it is cooled down.
  9. Take a nonstick tawa and shallow fry pithod until golden in color using 1 tablespoon of oil.
  10. Heat oil in a pan and add jeera to it.
  11. When jeera crackles, add onions and saute for 4-5 minutes.
  12. Add tomato puree to it. Saute 4-5 minutes.
  13. Add curd and all the spices. Stir continuously on low flame.
  14. When the masala is cooked(oil being separated from the sides)
  15. Add pithod in the gravy.
  16. Simmer and cook the pithod with the gravy for 4-5 minutes so that all the flavors are well absorbed into the pittod.
  17. An indication for the cooking is done when the gravy leaves the oil and we get a oily layer on the top.
  18. Sprinkle coriander leaves and switch off the flame.

Delicious ‘Pithod Do Pyaza’ is ready now. Serve hot with roti/phulka/naan/rice and enjoy.

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