Pithore ( Healthy Starter Recipe )
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 58551 times
We have made a quick and healthy version of the lip-smacking rajasthani snack by dressing up protein and iron rich besan and methi leaves in enticing, tangy flavours. All the fibre makes this a good choice for diabetics too.
- Combine the besan, fenugreek leaves, buttermilk, turmeric powder, chilli powder, ginger, green chilli paste, salt and ½ cup of water in a bowl and mix well to make a batter of pouring consistency.
- Grease a thali with ¼ tsp of oil and keep aside.
- Heat 1 tsp of oil in a broad non- stick pan, add the batter and cook on a slow flame, while stirring continuously, till it leaves the sides of the pan.
- Pour the mixture immediately into the greased thali and tilt the thali clockwise to form a uniform layer. Keep aside for 15 to 20 minutes and cut into equal-sized diamond shaped pieces.
- Heat the remaining ½ tsp of oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
- Pour the tempering over the pithore pieces.
- Serve immediately garnished with coriander.
Nutrient values (Abbrv) per piece
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