Pithore Ki Subji
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Pithore ki Subji

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Executive chef

¼ cup Gram Flour
½ cup Yoghurt

1 tbsp Ghee
1 tbsp Oil
1 tsp Red chili powder

¼ tsp Turmeric powder
1 ½ tsp Coriander powder
½ tsp Cumin seeds
¼ tsp Mustard seeds

¼ tsp Dry mint powder
¼ tsp Garam Masala Powder
A pinch of Asafoetida (Hing)
Salt to taste

Method of Preprations:

Put 1 cup water and yoghurt in a bowl and blend it. Add gram flour, ¾ tsp red chilly powder, 1 tsp coriander powder, turmeric powder, salt, garam masala powder and dry mint powder. Mix it well (use whisk or egg beater) leaving no lumps of gram flour or spices.

Heat a nonstick pan and put ghee into it. Add asafoetida, ¼ tsp cumin seeds and the above mix. Cook it on a medium heat for 8-10 minutes and stir continuously till the mixture leaves the sides of the pan and is no more in a liquid form. Grease a flat plate or back of thali with ghee and spread the mixture to get the thickness of about 3 to 5 mm. Then cut the mixture into square shaped or diamond shaped pieces.

The pithore is ready. Now, there are two ways of cooking it, with or without gravy. Let’s first prepare the one without gravy.

Heat oil in a pan and add mustard seeds, ¼ tsp cumin seeds, pithore, red chilly powder, coriander powder and a pinch of salt. Stir it slowly (in a way that pithore pieces don’t break) to ensure that everything is mixed up. Put off the gas and your dish is ready.

To make Pithore with gravy, prepare the gravy in same manner as prepared for “Gatte Ki Sabzi” which can be referred in my blog, wherein instead of gatte, add pithore and boil it. Your pithore with gravy is ready to be served. Serve it hot.