Pithore Cake On Green Pea Masala
by Palak Rajput
Added to 6 cookbooks
This recipe has been viewed 7413 times
Pithore cake on green pea masala, cake sandwich with pea masala and mathri.
- Combine the curds, besan, chilli powder, turmeric powder and salt in a bowl and mix well. Keep aside.
- Separately roast the coriander seeds, saunf, cumin seeds, peppercorns and dried red chillies and blend in a mixer into smooth powder.
- Combine the grounded masala with curd mixture.
- Heat the ghee in a pan, add the masala curd mixture and cook, while stirring continuously for 10-15 minutes till it turns very thick.
- Transfer into a greased tray and freeze for half an hour till it sets firmly. Once set, cut into round cakes using ring cutters.
- Roll both sides of the cake in a semolina.
- Heat the ghee in tava and shallow fry the pithore cakes on both sides till golden. Keep aside.
- Heat the oil in a pan, add the garlic and ginger and saute for a few seconds.
- Add the onions, tomatoes and all the spices and cook till oil separates.
- Add the green peas and salt, mix well and cook till the peas are done.
- Divide into equal portions and keep aside.
- Combine all the ingredients and using water knead to a smooth stiff dough.
- Divide dough into small portions and roll out each portion into a rectangular roti.
- Cut into triangles.
- Heat the oil in a kadhai and deep-fry the triangles till golden and crisp. Remove on absorbent paper.
- Place 1 portion of peas masala in the centre of a plate, place a pithore cake on top and place a mathri over it and top with chutney of your choice.
This recipe was contributed by Palak Rajput on 13 Oct 2011
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