Rajasthani Pitor Sabji - Chickpea Flour Tofu Curry

Recently, a friend asked me if I knew of a chickpea flour tofu dish.  The name reminded me of a traditional Rajasthani dish called Pitor Ki Sabzi. It is a traditional Rajasthani curry of shallow fried chickpea dumplings in a spicy yogurt gravy.  

Pitor ki Sabzi, or burmese tofu, as it is also known as, is very easy to cook, but it needs a little technique to get the pitor (chickpea tofu) perfect. The curry of the pitor is thin, but if you prefer a thicker consistency, you can adjust the recipe to do so.

This dish should be served with steamed rice or parathas. Personally, I think that the rice makes a flawless combo.

The dish is 100% soy-free, fast and easy to make, high in protein & fiber, and low in calories.

It holds its shape well and has a creamy and silky texture, which is similar to silken tofu.

The process of making chickpea tofu couldn't be easier. Actually, it is incredibly similar to the process for making polenta.

You start by mixing chickpea flour with water, salt, turmeric, and few other optional spices to add flavor. The mixture is then cooked in a saucepan until it reaches a thick and glossy state.

After reaching a nice consistency, pour the mixture into a pan and leave it on the counter to set. You will notice it start to firm up slightly after cooling, but give it at least an hour in the refrigerator to ensure the tofu slides nicely from your pan in firm chunks.

Now it’s ready to be sliced and used as you please.

Question that you may have:


Chickpea flour, also called garbanzo flour or gram flour, is typically available in your grocery store with the other alternative flours.

If you live near an Indian grocer, you can find it there too. Look for it to be called besan.

And, of course, you can also buy chickpea flour online.

It is interesting to see these old traditional recipes getting new names, and I love that it is reinvented for vegans. Check out the ingredients and detailed directions down below. Stay hungry and good luck making this delicious dish!



 1 cup chickpea flour (besan)

2 cups Water
3/4 teaspoon Green Chilli , choped
1 teaspoon Ginger , grated
1/2 teaspoon Turmeric powder (Haldi)

 2 tea spoon fresh cilantro, finely chopped 

 1/2 teaspoon red chilli powder 

 1/4 teaspoon garam masala
Salt , to taste
1 tablespoon Cooking oil

For frying  chickpea tofu or pitor
Cooking oil , for shallow frying ( optional )


For curry
1 teaspoon Cumin seeds (Jeera)

Asafoetida (hing)
2-3 Dry red chillies

2-3 small tomatoes 
200 grams Curd (Dahi / Yogurt)  , whisked very well
1/2 teaspoon Green Chillies , chopped

1/2 teaspoon Turmeric powder (Haldi)
Salt  to taste



1. To begin with  Chickpea flour tofu curry or Pitor Ki Sabzi, we will firstly make pitors. In a large mixing bowl, add  chickpea flour (besan), water, ginger, green chilies and all other spices well to form lump free batter.

2. Heat oil in a deep pan or kadhai, add cumin seeds and allow it to crackle. Add Asafoetida( hing )and mix.

3. Keep the heat to medium low and carefully add the besan batter and whisk it continuously to avoid lump formation. Cook the batter until it gets thick and starts leaving the pan. Cook, whisking constantly, for 6 to 10 minutes, until the mixture is very thick and glossy.  

4.Immediately, transfer the batter on a greased plate smoothing the top and level it up with the help of a flat spoon.

5. Cool the prepared tofu / pitor for 40  mins to an hour  or until it is ready to be cut into pieces.

6. Now, cut the tofu / pitor depending upon the shape and size you prefer to make.

7. Heat little oil in a broad flat pan and shallow fry the pitors from both the sides until brown and crisp. Keep the fried pitor aside. ( This step is optional but I do feel the pitor holds its shape better with this )

8. The next step is to make the curry. In a bowl, add  vegan curd, red chili powder, haldi powder and coriander powder. Beat the mixture very well.

9. Heat oil in a kadhai, add cumin seeds and allow it to crackle. Add broken red chilies and fry for a few seconds. Add green chilies and fry for few more seconds.

10. Reduce the heat to low and add the tomato puree and whisk continuously until everything blends well and the spices are cooked.

11. Add water according to the thickness of the gravy you prefer and bring it to a boil. Add salt and simmer the gravy for about 15 mins.

12. Add fried pitors and simmer for another 3 to 4 mins. Be gentle to avoid breaking the pitors. After 3-4 minutes, switch ofthe heat and it is ready to be served.

13. Serve Pitor Ki Sabzi with steamed rice or whole wheat chapati and  vegan coconut cucumber raita for a complete meal.


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