Pithore (Gram flour pieces in spicy yoghurt curry) recipe
For the pithore:
1 1/4 cups (150 g) 5 oz Gram flour (besan)
2 1/2 cups (500 g) 1.l lb Yoghurt (dahi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste a few sprigs Green coriander (hara dhaniya), chopped
1 Ginger, 1 inch piece, chopped
2 Green chillies, chopped
1 cup (250 ml) 8 fl oz Water
3/4 cup (250 ml) 5 fl oz Vegetable oil
2 1/2 cups (500 g) 1.l lb Yoghurt (dahi)
2 tbsp (36 g) 1 1/4 oz Ginger-garlic (adrak-lasan) paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste a few sprigs Green coriander (hara dhaniya), chopped
1 Ginger, 1 inch piece, chopped
2 Green chillies, chopped
1 cup (250 ml) 8 fl oz Water
3/4 cup (250 ml) 5 fl oz Vegetable oil
For dry pithore:
3 tbsp (45 ml) 1 1 1/2 fl oz Vegetable oil
1 tsp (3 g) Mustard seeds (rai)
1 Juice of lemon (nimbu)
1 tsp (3 g) Mustard seeds (rai)
1 Juice of lemon (nimbu)
For gravied pithore:
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
3 Cloves (laung)
2 Black cardamom (badi elaichi)
2 Cinnamon (dalchini), 1 inch sticks
2 Onions, finely chopped
4 tsp (24 g) Ginger-garlic paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric powder
Salt to taste 2 tbsp (9 g) Coriander (dhaniya) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt
1 cup (250 ml) 8 fl oz Water
3 Cloves (laung)
2 Black cardamom (badi elaichi)
2 Cinnamon (dalchini), 1 inch sticks
2 Onions, finely chopped
4 tsp (24 g) Ginger-garlic paste
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric powder
Salt to taste 2 tbsp (9 g) Coriander (dhaniya) powder
1/2 cup (100 g) 3 1/2 oz Yoghurt
1 cup (250 ml) 8 fl oz Water
method
1. For the pithore, mix together gram flour, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, green coriander, ginger, and green chillies. Add water and mix well.
2. Heat the oil in a wok (kadhai). Gradually pour the above mixture and cook till the mixture leaves the sides of the wok.
3. Spread the mixture uniformly on a greased tray. Keep aside for 1 -2 hours or till it sets.
4. Cut with a knife into 1 inch cubes or diamond shapes.
5. For serving dry pithore, heat the oil in a wok (kadhai). Add the mustard seeds; when they crackle, add the pithore pieces. Stir gently for a minute. Remove from heat. Serve as a snack sprinkled with juice of 1 lemon and garnished with green coriander.
6. For serving gravied pithore, heat the oil in a wok; add cloves, black cardamom, and cinnamon sticks. Saute on medium heat for a few seconds.
7. Add the onions and cook till they are golden brown in colour.
8. Mix ginger-garlic paste, red chilli powder, turmeric powder, salt, and coriander powder with the yoghurt. Add this to the wok.
9. Cook till the oil separates. Add the pithore pieces and water. Bring to the boil and then simmer for S minutes. Serve hot.
2. Heat the oil in a wok (kadhai). Gradually pour the above mixture and cook till the mixture leaves the sides of the wok.
3. Spread the mixture uniformly on a greased tray. Keep aside for 1 -2 hours or till it sets.
4. Cut with a knife into 1 inch cubes or diamond shapes.
5. For serving dry pithore, heat the oil in a wok (kadhai). Add the mustard seeds; when they crackle, add the pithore pieces. Stir gently for a minute. Remove from heat. Serve as a snack sprinkled with juice of 1 lemon and garnished with green coriander.
6. For serving gravied pithore, heat the oil in a wok; add cloves, black cardamom, and cinnamon sticks. Saute on medium heat for a few seconds.
7. Add the onions and cook till they are golden brown in colour.
8. Mix ginger-garlic paste, red chilli powder, turmeric powder, salt, and coriander powder with the yoghurt. Add this to the wok.
9. Cook till the oil separates. Add the pithore pieces and water. Bring to the boil and then simmer for S minutes. Serve hot.
serving amount
serves: 4 - 6
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