This Rajasthani variant of the popular kothimbir wadi – absolutely delicious This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Gram flour (besan), Buttermilk
Cuisine Rajasthani
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Pithori

  • 1 cup Gram flour (besan)
  • 1 cup Buttermilk
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespo teaspoons Ghee
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Fennel seeds
  • 1 teaspoon Ginger chopped
  • 1/2 teaspoon Asafoetida
  • 1-2 Green chillies chopped
  • 1/2 cup Fresh fenugreek leaves (methi) chopped
  • 1/2 teaspoon Mustard seeds
  • 10-12 Curry leaves
  • 3-4 Green chillies slit
  • 2 teaspoons White sesame seeds
  • 1 tablespoon Fresh coriander leaves chopped
  • to serve Green chutney


  1. Take gram flour in a bowl, add buttermilk, turmeric powder and salt and whisk well till smooth.
  2. Heat 2 tsps ghee in a non-stick pan, add cumin seeds, fennel seeds, ginger, ¼ tsp asafoetida, and green chillies, mix and saute for a few seconds.
  3. Add the gram flour mixture and whisk well. Add fenugreek leaves and whisk well. Add salt and whisk and cook till the mixture leaves the sides of the pan.
  4. Grease a thali with oil and add the gram flour mixture and spread it evenly. Let it cool down to room temperature.
  5. Heat 1 tbsp ghee in another non-stick pan, mustard seeds, curry leaves, green chillies, sesame seeds, ¼ tsp asafoetida and coriander leaves, mix well and saute for a few seconds. Pour this tempering over the gram flour mixture and spread it evenly.
  6. Cut into squares, arrange them on a serving plate and serve with green chutney.