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Recipes in English >> Appetizer / Snacks Recipes >> Besan 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 cup / 100 ml
	Cloves (laung) 3
	Black cardamoms (badi elaichi) 2
	Cinammon (dalchini) sticks, small 2
	Onions, finely chopped 2
	Ginger-garlic paste 4 tsp / 20gm
	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

• For the pithore, 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.
• Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai). Cook till the mixture leaves the sides of the wok (kadhai).
• Spread the mixture uniformly in a greased tray. Let it set for 1-2 hours.
• Cut with a knife into 1" cubes or diamond shapes.
• For serving dry pithore, heat the oil in a wok (kadhai). Add the mustard seeds; when they crackle, add the pithore pieces. Stir gently for a minute. Remove from the flame and arrange in a dish.
• Sprinkle the juice of a lemon on top, garnish with green coriander and serve as a snack.
• For serving gravied pithore, heat the oil in a work (kadhai). Add the cloves, black cardamoms and cinnamon sticks. Saute over medium heat for a few seconds.
• Add the onions and cook till they are golden brown in colour.
• Mix the ginger-garlic paste, red chilli powder, turmeric powder, salt and coriander powder with the yoghurt. Add this to the wok (kadhai).
• Cook till the oil separates. Add the pithore pieces and the water. Bring to a boil and then simmer for 5 minutes.
• Serve hot.

Serves 4 - 6
Preparation Time: 20 minutes
Cooking Time: I hour