by Tarla Dalal
Added to 98 cookbooks
This recipe has been viewed 23215 times
Pithore is a Rajasthani delicacy that looks somewhat like dhokla but is actually very different in taste, texture and preparation. While pithore can be tempered and had as a tea-time snack, it can also be deep-fried and added to gravies or in this case, kadhi. Sour and tangy kadhi with deep-fried pithore is an irresistible accompaniment, and makes one have a double helping of roti or pulao, whatever it is served with. Add the fried pithore to the kadhi just before serving the Pithore Kadhi.
- Combine the besan, curds, turmeric powder, chilli powder, salt and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the ghee in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the besan-curds mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Transfer the mixture into a 150 mm (6”) diameter flat dish, spread it evenly and keep aside to cool and set for 10 minutes.
- Once cooled, cut the pithore into 25 mm. (1”) squares using a sharp knife.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few pithores at a time, on a medium flame till they turn golden brown in colour from all the sides.
- Drain on an absorbent paper and keep aside.
- Combine the curds,besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the ghee in a deep non-stick kadhai, add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves and sauté on a medium flame for 30 seconds.
- When the seeds crackle, add the curds-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.
- Just before serving, add the deep-fried pithore into the hot kadhi, mix well and cook on a medium flame for 1 to 2 minutes.
- Serve immediately with bajra roti or gate ka pulao.
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