I know that many of Saroj Mom’s fans will be jumping in sheer happiness because this recipe is easily one of her BEST!
For the uninitiated: Saroj Mom is my 74-year-old, extremely loving mother-in-law who is blessed with Mata Annapurna’s gift. She is easily the BEST cook in our entire family – and let me tell you that our family is full of fabulous cooks!
Many of us have asked Saroj Mom umpteen times: How to make Pithor? How can I make perfect Rajasthani Pithod?
Pithor or Pithod is my husband’s favourite recipe and one of his comfort foods. Whenever his mother asks him,
“Beta kya khaoge, kya banau?” (Son, what will you eat, what should I cook?)
He immediately quips like a small child, “Pithor banao, Pithor” (Make Pithor!)
So, on the occasion of Mother’s Day, I am featuring this recipe that signifies the beautiful bond that my husband, Amarkant Jain shares with his mother.
There are several recipes for Rajasthani Pithor or Pithod on YouTube. However, you won’t find this one anywhere. This one is a rare recipe passed on from generation to generation, Saroj Mom’s mother (my Nani Saas) used to make it in a huge kadai for her 9 kids, in-laws, husband and everyone at home. Naaniji’s mom and her mom used to make it too.
When you read this recipe, know that you are taking a leaf out of history.
Total cooking time: 25 min maximum
Here are the steps to make authentic Rajasthani Pithor:
– 200 gms Chickpea flour (Besan)
– 1 Cup Water
– 2 tbsp refined oil or ghee
– One pinch Asafoetida powder (Hing)
– 1 tsp Cumin Seeds (Jeera)
– half tsp turmeric powder (Haldi)
– 1 tsp Corriander powder (Dhania powder)
– to taste – Red Chilli powder (lal mirch powder)
– Mango powder to taste (Amchur powder)
– Salt to taste
– Finely chopped, Fresh coriander
– Finely chopped green chillies (optional)
– Finely chopped ginger (optional)
Easy Steps to make Pithor:
—1. Take water in a kadhai and mix besan – add water till thick pouring consistency. Mix properly so that no lumps are formed.
Saroj Mom’s tip: Consistency should be slightly more liquid than mixture for besan pakodi and slightly thicker than kadhi besan mixture. (check the video)
—2. Place the kadhai on the gas & cook this mixture till it thickens. Cook on medium flame so that the besan doesn’t burn. Keep stirring so that the thickening is uniform (check the video)
Preparing the Pithor:
- Once the mixture is properly thickened, switch off the gas and immediately start the next step – zero waiting.
- Take a large plate and spread it evenly – don’t grease the plate – it’s not required.
- The mixture will start solidifying on its own
- After 5 minutes you can cut it in squares or diamond shape – as you please
- Remove pieces from the plate – this now forms the base of your pithor recipe
Seasoning and Garnishing:
- Take another Kadhai
- Switch on gas & add oil
- When the oil heats up, add the asafoetida, cumin seeds & turmeric (in this order)
- Add the cut pithor pieces
- On this add salt to taste, coriander powder, red chilli powder and amchur powder (in this order)
- Fry the mixture briskly but carefully so that the pieces don’t break
- Fry for about 2-3 min till the masalas blend together
- Saroj Mom’s tip: The fragrance of the pithor will tell you that it is done!
- Remove from the gas & garnish with fresh coriander, cut green chillies and chopped ginger
- Serve piping hot with some ginger masala tea
Do try this recipe at home during the lockdown & surprise your family with an extremely healthy, tea-time snack. Uses very little oil and salt & is gluten-free too.
Try it and let us know in the comment section how you & your family found the recipe.