Ingredients:

For the Pithore
Gram flour (besan) 1 1/4 cups / 250 gm
Yogurt (dahi) 2 1/2 cups / 1/2 kg
Ginger-garlic (adrak-lasan)
Paste 2 tbsp / 30 gm
Red chilli powder 1 tsp / 5 gm
Turmeric (haldi) powder 1/2 tsp / 3 gm
Salt to taste
Green coriander (hara dhaniya), chopped a few sprigs
Ginger (adrak), 1″ piece, chopped 1
Green chillies, chopped 2
Water 1 1/2 cups / 250 ml
Oil 3/4 cup / 150 ml

For dry Pithore:
Oil 3 tbsp / 45 ml
Mustard seeds (rai) 1 tsp / 5 gm
Lemon (nimbu), juice 1

For Gravied Pithore:
Oil 1/2 cup / 100 ml
Cloves (laung) 3
Black cardamoms (badi elaichi) 2
Cinammon (dalchini) sticks, small 2
Onions, finely chopped 2
Ginger-garlic paste 4 tsp / 20gm
Red chili powder 1 tsp / 5 gm
Turmeric (haldi) powder 1/2 tsp / 3 gm
Salt to taste
Coriander (dhaniya) powder 2 tbsp / 30 gm
Yogurt (dahi) 1/2 cup / 100 gm
Water 1 cup /200 ml

Method:

* For the pithore, mix together the gram flour,yogurt,ginger-garlic paste,red chili powder, turmeric powder, salt, green coriander, ginger and green chillies. Add water and mix well.
* Heat the oil in a wok (kadhai). Gradually pour the above mixture into the wok (kadhai). Cook till the mixture leaves the sides of the wok (kadhai).
* Spread the mixture uniformly in a greased tray. Let it set for 1-2 hours.
* Cut with a knife into 1″ cubes or diamond shapes.
* For serving dry pithore, heat the oil in a wok (kadhai). Add the mustard seeds; when they crackle, add the pithore pieces. Stir gently for a minute. Remove from the flame and arrange in a dish.
* Sprinkle the juice of a lemon on top, garnish with green coriander and serve as a snack.
* For serving gravies pithore, heat the oil in a work (kadhai). Add the cloves, black cardamoms and cinnamon sticks. Saute over medium heat for a few seconds.
* Add the onions and cook till they are golden brown in color.
* Mix the ginger-garlic paste, red chili powder, turmeric powder, salt and coriander powder with the yogurt. Add this to the wok (kadhai).
* Cook till the oil separates. Add the pithore pieces and the water. Bring to a boil and then simmer for 5 minutes.
* Serve hot.

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