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Recipes >> Appetizer, Side Dish Recipes > Pithore

Pithore

Pithore
Prep Time
20 Mins
Cook Time

1 hour
Serves

4-6
Mix together the gram flour, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, green coriander, ginger and green chillies. Add water and mix well.
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Source:  KhanaPakana.com
6 Ratings
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Ingredients

  • For the pithore
  • Gram flour (besan) 1 1/4 cups / 250 gm
  • Yoghurt (dahi) 2 1/2 cups / 1/2 kg
  • Ginger-garlic (adrak-lasan) paste 2 tbsp / 30 gm
  • Red chilli powder 1 tsp / 5 gm
  • Turmeric (haldi) powder 1/2 tsp / 3 gm
  • Salt to taste
  • Green coriander (hara dhaniya), chopped a few sprigs
  • Ginger (adrak), 1” piece, chopped 1
  • Green chillies Chopped 2
  • Water 1 1/2 cups / 250 ml
  • Oil 3/4 cup / 150 ml
  • For dry pithore
  • Oil 3 tbsp / 45 ml
  • Mustard seeds (rai) 1 tsp / 5 gm
  • Lemon (nimbu), juice 1
  • For gravied pithore
  • Oil 1/2 tbsp / 45 ml
  • Cloves (laung) 3
  • Black cardamoms (badi elaichi) 2
  • Cinnamon (dalchini) sticks, Small 2
  • Onions, finely chopped 2
  • Ginger-garlic (adrak-lasan) paste 4 tsp / 20 gm
  • Red chilli powder 1 tsp / 5 gm
  • Turmeric (haldi) powder 1/2 tsp / 3 gm
  • Salt to taste
  • Coriander (dhaniya) powder 2 tbsp / 30 gm
  • Yoghurt (dahi) 1/2 cup / 100 gm
  • Water 1 cup / 200 ml

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Cooking Directions

  1. For the pithore:

  2. Mix together the gram flour, yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, green coriander, ginger and green chillies.

  3. Add water and mix well.

  4. Heat the oil in a wok (kadhai).

  5. Gradually pour the above mixture into the wok (kadhai).

  6. Cook till the mixture leaves the sides of the wok (kadhai).

  7. Spread the mixture uniformly in a greased tray.

  8. Let it set for 1-2 hours.

  9. Cut with a knife into 1” cubes or diamond shapes.

  10. For serving dry pithore:

  11. Heat the oil in a wok (kadhai).

  12. Add the mustard seeds, when they crackle, add the pithor pieces.

  13. Stir gently for a minute.

  14. Remove from the flame and arrange in a dish.

  15. Sprinkle the juice of a lemon on top, garnish with green coriander and serve as a snack.

  16. For serving gravied pithore:

  17. Heat the oil in a wok (kadhai).

  18. Add the cloves, black cardamoms and cinnamon sticks.

  19. Sauté over medium heat for a few seconds.

  20. Add the onions and cook till they are golden brown in colour.

  21. Mix the ginger-garlic paste, red chilli powder, turmeric powder, and salt and coriander powder with the yoghurt.

  22. Add the pithor pieces and the water.

  23. Bring to a boil and then simmer for 5 minutes Serve hot.

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