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Published under: Curries and GraviesSnacks

For the Pithore:
Gram Flour – 1 1/4 cups
Yogurt – 2 1/2 cups
Ginger Garlic Paste – 2 tblsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Green Coriander – few sprigs, chopped
Ginger – 1 one inch piece, chopped
Green Chillies – 2, chopped
Water – 250 ml
Oil – 3/4 cup

For Dry Pithore:
Oil – 3 tblsp
Mustard Seeds – 1 tsp
Juice of 1 Lemon

For Gravied Pithore:
Oil – 1/2 cup
Cloves – 3
Black Cardamoms – 2
Cinnamon – 2 sticks, small
Onions – 2, finely chopped
Ginger Garlic Paste – 4 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Salt to taste
Coriander Powder – 2 tblsp
Yogurt – 1/2 cup
Water – 1 cup

1. For the pithore, mix together the gram flour, yogurt, ginger-garlic paste, red chilli powder, turmeric powder, salt, green coriander, ginger and green chillies.
2. Add water and mix well.
3. Heat the oil in a kadai.
4. Gradually pour the above mixture into the kadai.
5. Cook till the mixture leaves the sides of the kadai.
6. Spread the mixture uniformly in a greased tray.
7. Let it set for 1 to 2 hours.
8. Cut with a knife into 1 inch cubes or diamond shapes.
9. For serving dry pithore, heat the oil in a kadai.
10. Add the mustard seeds.
11. When they crackle, add the pithore pieces.
12. Stir gently for a minute.
13. Remove from the flame and arrange in a dish.
14. Sprinkle the juice of a lemon on top.
15. Garnish with green coriander and serve as a snack.
16. For serving gravied pithore, heat the oil in a kadai.
17. Add the cloves, black cardamoms and cinnamon sticks.
18. Saute over a medium heat for a few seconds.
19. Add the onions and cook till they are golden brown in colour.
20. Mix the ginger-garlic paste, red chilli powder, turmeric powder, salt and coriander powder with the yogurt.
21. Add this to the kadai.
22. Cook till the oil separates.
23. Add the pithore pieces and the water.
24. Bring to a boil and then simmer for 5 minutes.
25. Serve hot.

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