Exiquisite Rajasthani Pithore

These are tough Lock down  times. Some time we dont have fresh vegetables in our kitchen. We experiment various  variations  for our family Thali, so that we get tastey and nutrious food in limited options  for our family and dear ones.There is so much diversity in Indian cuisine that it would take a lifetime or more to savour all the delicacies.and if we talk about Rajasthanit is an arid desert region there is a definite lack of fresh, vegetables. so Besan or Chickpea flour as it is readily available and also nutritious value  is a very important  and hit ingredient in Rajasthan and they use it in different innovative ways.  In this edition I am sharing with you a lesser known recipe of Rajasthani cuisine  "Pithore" which can be had as a dry snack or in the main course as a gravy dish. I made the gravy version and it is delectable.

Pithore Ingredients:
1.5 Cups Besan.
500 GramsYogurt.
1 Tablespoon Ginger Paste.\
1 Teaspoon Red Chilli Powder.
1/2 Teaspoon Haldi.
Salt to taste
1" Ginger Chopped.
2-3 Green Chillies Chopped.
1.5 Cups Water.
3/4 Cup Oil.
Mix all the above ingredients except for the oil and make a smooth batter. Should be of the consistency like dosa batter.
Heat the oil in a pan and pour the batter in the pan. Keep stirring continuously on low flame till the batter starts leaving the sides of the pan and starts coming together like a lump. It should take approximately 12-15 minutes.
Meanwhile grease a dish with some oil.
Once the batter is cooked pour it in the greased dish and let it set for about an hour. Once set you can cut it in any shape. I cut them up in diomond cut.
For the gravy
3-4 cloves
1 black cardamom
1” stick cinnamon
1/2 tsp turmeric
1/2 tsp red Chilli powder
1tbsp coriander powder
1/2 cup curd
1 cup water
Salt to taste
1/4 cup oil
 Coarinder leaves for garnishing
Heat some oil in a pan and shallow fry the pithore pieces till lightly browned. Drain and keep it aside.
In the same pan add some more oil and heat it.
Now add the cloves, black cardamom and cinnamon stick and fry till fragrant.
In a bowl mix curd, ginger paste, turmeric, red chili powder, coriander powder and salt. Whisk it well to a smooth texture.
Add the curd mixture and cook on low heat till the oil separates.
Once the oil separates add the pithore pieces and water. Bring it to a boil and then simmer for about 10 minutes.Garnish with green coarinder leaves.
Serve it hot with roti or rice.
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