Pithore is a delicious Rajasthani dish made from gram flour. Although in appearance it resembles Dhokla but method of preparation is very different.
Serve it as a snack with masala tea or butter milk.
- 1 cup besan (Gram Flour)
- 1 cup yogurt
- 1 tsp ginger garlic paste
- ½ tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
- 2 green chilies chopped fine
- 2 tbsp coriander leaves chopped fine
- 2-3 tbsp cooking oil
- 1½ cup Water
For tempering Pithore:
- Mix together the gram flour, yoghurt, ginger-garlic paste, red chili powder, turmeric powder, salt, green coriander, and green chilies.
- Add water and mix well.
- Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai).
- Cut with a knife into 1" cubes or diamond shapes.
- Now heat the oil in a wok (kadhai) again.
- Add the mustard seeds; when they stop spluttering, add hing and the pithore pieces. Stir gently for a minute.
- Remove from the flame and arrange in a dish.
- Sprinkle the lemon juice on top.
- Garnish with green coriander and serve as a snack with butter milk or masala tea.
Do You Know?
In India, buttermilk is widely known as ‘chaas’ or ‘chaach’. It is known to be the liquid leftover after extracting butter from churned yoghurt (dahi) or cream. It is a salted drink. It is very popular in Gujarat and Rajasthan where it is drunk with the main meal.
It is known to aid digestion and is an excellent coolant in the Pakistani and Indian summers.