Pithor

Name: Pithor
Cuisine: Indian
Ingredients: 1 cup besan; 3 cups water; to taste Salt; 1 pinch haldi; For frying:; 1 tbsp sarson ka tel/ Mustard oil; 1 tsp ajwain /carom seeds; 1/2 tsp turmeric powder; 1.5 tsp dhaniya /coriander powder; 1 tsp red chilli powder; to taste Salt; as required Chopped fresh coriander leaves

Himanshi Agarwal @cook_11926561

Mumma’s favourite dish

Himanshi Agarwal @cook_11926561

Mumma’s favourite dish

Saved

Ingredients

1 cupbesan
3 cupswater
to tasteSalt
1 pinchhaldi
For frying:
1 tbspsarson ka tel/ Mustard oil
1 tspajwain /carom seeds
1/2 tspturmeric powder
1.5 tspdhaniya /coriander powder
1 tspred chilli powder
to tasteSalt
as requiredChopped fresh coriander leaves

Saved

Steps

1

In a patila, Add besan, salt and water and mix it for 4 - 5 minutes with a hand blender or a Whisker.
The mixture should be lump-free.
2

Now add this mixture into a Kadhai and on low medium flame cook it and whisk it continuously to avoid lump formation.
3

Cook the batter until it gets thick and starts leaving the pan.
4

Immediately, transfer the batter on a greased plate or thali and level it up with the help of a flat spoon.
5

Cool the prepared pitor for 15 mins or until it is ready to be cut into pieces.
6

Now, cut the pitor depending upon the shape and size you prefer to make.
7

For frying the pithor, heat oil add ajwain another all the spices in a kadhai and fry the pithor pieces.
8

Garnish it with fresh chopped coriander and enjoy.