Rajasthani Style Pithore Kadhi Recipe

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Prep Time 10 Minutes

Cooking Time 20 Minutes

Servings 3-5

Rating

Pithore Kadhi is a traditional Rajasthani dish of shallow fried chickpea dumplings cooked in spicy yogurt gravy. This dish is can be very easily prepare at your home within few minutes. This dish has a nice tangy taste and creamy texture. It tastes best with hot rice. Let’s follow this recipe.

Ingredients

For The Pithore

3/4 cupBesan (Bengal gram flour)
1/4 cupCurd (dahi)
1/2 tspTurmeric Powder (haldi)
1 tspChili Powder
SaltTo Taste
2 tspGhee
1/2 tspMustard Seeds ( rai/ sarson)
oilFor Deep-Frying

For The Kadhi

2 cupsSour curd (khatta dahi)
2 tbspBesan (Bengal gram flour)
A Pinch ofTurmeric powder (haldi)
SaltTo Taste
2 tbspGhee
1/4 tspFenugreek (methi) seeds
1 tspCumin seeds (jeera)
1 tspMustard seeds ( rai / sarson)
1 tspFinely chopped green chillies
7 to 8Curry leaves (kadi patta)

Directions

For the Pithore

In a bowl, add the besan, curd, turmeric powder, chili powder, salt and ¾ cup of water and mix it well by using a whisk and keep it aside.
Heat the ghee in a broad non-stick pan, add the mustard seeds and fry on a medium flame for a few seconds.
When the seeds crackle, add the besan-curd mixture, mix it well and cook on a medium flame for 3 to 4 minutes and stir continuously.
Transfer the mixture into a 150 mm (6”) diameter flat dish, spread it evenly and keep aside for 10 minutes.
Once cooled, cut the Pithore into 25 mm. (1”) squares by 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 and fry till they turn golden brown in color from all the sides.
Drain on an absorbent paper and keep it aside.

For the kadhi

In a bowl, add curd, besan, turmeric powder, salt and 2½ cups of water and mix it well with a whisk and keep it aside.
Heat the ghee in a deep non-stick kadhai, add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves and fry on a medium flame for 30 seconds.
When the seeds crackle, add the curd-besan mixture, mix it well and cook on a medium flame for 3 to 4 minutes and stir continuously and keep it aside.