Pithore Kadhi

Preparation :15 mins
Cook :18 mins
Total Time :33 mins
Servings :Makes 6 servings (6 serving )

Ingredients :

For The Pithore
3/4 cup besan (bengal gram flour)
1/4 cup curds (dahi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
oil for deep-frying

For The Kadhi
2 cups sour curds (khatta dahi)
2 tbsp besan (bengal gram flour)
a pinch of turmeric powder (haldi)
salt to taste
2 tbsp ghee
1/4 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1 tsp mustard seeds ( rai / sarson)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)

For Serving
bajra roti
gatte ka pulao

Method :

For the pithore

Combine the besan, curds, turmeric powder, chilli powder, salt and ¾ cup of water in a deep bowl and mix well using a whisk. Keep aside.Heat the ghee in a broad non-stick pan, add the mustard seeds and sauté on a medium flame for a few seconds.When the seeds crackle, add the besan-curds mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.Transfer the mixture into a 150 mm (6”) diameter flat dish, spread it evenly and keep aside to cool and set for 10 minutes.Once cooled, cut the pithore into 25 mm. (1”) squares using a sharp knife.Heat the oil in a deep non-stick kadhai and deep-fry, a few pithores at a time, on a medium flame till they turn golden brown in colour from all the sides.Drain on an absorbent paper and keep aside.

For the kadhi

Combine the curds,besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.Heat the ghee in a deep non-stick kadhai, add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves and sauté on a medium flame for 30 seconds.When the seeds crackle, add the curds-besan mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Keep aside.

How to proceed

Just before serving, add the deep-fried pithore into the hot kadhi, mix well and cook on a medium flame for 1 to 2 minutes.Serve immediately with bajra roti or gate ka pulao.