Pithore is cooked in delicious yogurt gravy with fresh spices.
- 1 cup besan (Gram Flour)
- 1 cup yogurt
- ½ tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- 1 ½ cup water
- 1 cup onion paste
- 2 tsp ginger garlic paste
- 1 tsp red chili powder
- ½ turmeric powder
- 2 tbsp coriander powder
- 4 cloves
- 2 black cardamoms
- 1” cinnamon stick
- Salt to taste
- ½ cup yogurt
- 1 tsp garam masala powder
- ¼ cup cooking oil
- First prepare pithore: Mix together the gram flour, yoghurt, red chili powder, turmeric powder, salt. Add water and mix well. Heat the oil in a wok. Gradually pour the above mixture into the wok. Cook till the mixture leaves the sides of the wok. Spread the mixture uniformly in a greased tray. Let it set for 1 hour. Cut with a knife into 1" cubes or diamond shapes.
- Prepare Gravy: Heat the oil in a work. Add the cloves, black cardamoms and cinnamon sticks and sauté over medium heat for a few seconds.
- Add the onion, ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder. Fry till the oil separates.
- Add yogurt and again cook till oil separates from the masala.
- Now add the pithore pieces to it. Add 2 cups of water and bring to a boil.
- Reduce the heat now to low and simmer for 5 minutes. Sprinkle garam masala.
- Garnish with coriander leaves and serve hot with Roti or Poori.
Do You Know?
In Rajasthan gram flour is the major ingredient and is used to make some of the delicacies like Khatta (Kadhi), Gatte Ki Sabzi, Pakodi etc.
Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice.
The scarcity of water is substituted by more use of butter milk in Rajasthani cooking and less availability of green vegetables is substituted by more use of gram flour and lentils.