Pithore (Gram flour pieces in spicy yoghurt curry)

Pithore (Gram flour pieces in spicy yoghurt curry)

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Servings: 6
Calories: 674

Ingredients
 

  • 5 oz Gram flour besan
  • 1.1 lb Yoghurt dahi
  • 1 1/4 oz Ginger-garlic adrak-lasan paste
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric haldi powder
  • Salt to taste a few sprigs Green coriander hara dhaniya, chopped
  • 1 Ginger 1 inch piece, chopped
  • 2 Green chillies chopped
  • 8 floz Water
  • 5 floz Vegetable oil
  • for dry pithore:
  • 1 1 1/2 floz Vegetable oil
  • 1 tsp Mustard seeds rai
  • 1 Juice of lemon nimbu

for dry pithore:

  • 3 1/2 floz Vegetable oil
  • 3 Cloves laung
  • 2 Black cardamom badi elaichi
  • 2 Cinnamon dalchini, 1 inch sticks
  • 2 Onions finely chopped
  • 4 tsp Ginger-garlic paste
  • 1 tsp Red chilli powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 2 tbsp Coriander dhaniya powder
  • 3 1/2 oz Yoghurt
  • 8 floz Water

Instructions

  • 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.
  • Heat the oil in a wok (kadhai). Gradually pour the above mixture and cook till the mixture leaves the sides of the wok.
  • Spread the mixture uniformly on a greased tray. Keep aside for 1 -2 hours or till it sets.
  • Cut with a knife into 1 inch cubes or diamond shapes.
  • 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.
  • 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.
  • Add the onions and cook till they are golden brown in colour.
  • Mix ginger-garlic paste, red chilli powder, turmeric powder, salt, and coriander powder with the yoghurt. Add this to the wok.
  • Cook till the oil separates. Add the pithore pieces and water. Bring to the boil and then simmer for S minutes. Serve hot.
Calories: 674 kcal
Carbohydrates: 27 g
Protein: 10 g
Fat: 60g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 13 mg
Sodium: 133 mg
Potassium: 481 mg
Fiber: 6 g
Sugar: 10 g
Vitamin A: 324 IU
Vitamin C: 15 mg
Calcium: 169 mg
Iron: 2 mg
Dishes Curries
Cuisine Indian
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