How to make Pithore In Gravy -

Gram flour dumplings cooked in a delicious gravy with fresh indian spices

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram Flour, Yogurt (दही)

Cuisine : Rajasthani

Course : Main Course Vegetarian

advertisement

For more recipes related to Pithore In Gravy checkout Besanwali Bhindi, Zunka Bhakar, Kanda Peet Perun, Besan Ke Nimboo . You can also find more Main Course Vegetarian recipes like Baked Spinach & Potato Delight Pumpkin Palak Paneer Mango Potato Sindhi Chana

Pithore In Gravy

Pithore In Gravy Recipe Card

Print

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pithore In Gravy Recipe

  • Gram Flour 2 2/3 cup

  • Yogurt 1 kilogram

  • Green chillies chopped 2-3

  • Ginger 1 teaspoon

  • Fresh coriander leaves 1 tablespoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Ghee 2 tablespoon

  • For gravy

  • Ghee 1 tablespoon

  • Onion paste boiled 1/2 cup

  • Cinnamon 1 inch stick

  • Green cardamoms 2

  • Cumin seeds 1/2 teaspoon

  • Garlic paste 1 teaspoon

  • Ginger paste 1 teaspoon

  • Green chilli sauce 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Saffron (kesar) a few strands

  • Milk 2 tablespoons

  • Fresh coriander leaves 1 tablespoon

Method

Step 1

Add water and whisk with a beater to make a mixture of pouring consistency. Heat ghee in a kadhai.

Step 2

Pour the above mixture and cook, stirring continuously, till it leaves the sides of the pan. Pour the mixture onto a greased tray and level the surface. Leave aside to set.

Step 3

Let it set for 1-2 hours and then cut into 1” cubes or diamonds. Heat ghee in a pan. Add green cardamoms, cinnamon and boiled onion paste. You can add cumin seeds (optional).

Step 4

Sauté for some time and then add ginger paste, garlic paste and chopped green chillies. Stir. Add turmeric powder and a little water and stir to mix well. Add red chilli powder and stir.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.