Name: Pithod Ki Sabzi recipe by Archie _ at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: Chickpea flour- 3- cups; Salt to taste- 3- tbs; Turmeric/Haldi- 1- tbs; Red chilli powder- 2- tbs; Dry Mango powder- 1- tbs; Coriander- 5- gms; Dry pudina- 1- tbs; Dry red chilli- 1- piece; Jeera/cumin- 1- tbs; Asafoetida- 1- tbs; Oil - 3- tbs

Ingredients Serving: 5

Chickpea flour- 3- cups
Salt to taste- 3- tbs
Turmeric/Haldi- 1- tbs
Red chilli powder- 2- tbs
Dry Mango powder- 1- tbs
Coriander- 5- gms
Dry pudina- 1- tbs
Dry red chilli- 1- piece
Jeera/cumin- 1- tbs
Asafoetida- 1- tbs
Oil - 3- tbs

Instructions

Take 3 cups of gram flour and add 1.5 tbs of salt half spoon red chilli and half spoon turmeric. Add water to make liquid paste. Ensure its not watery or it will not work.
Put a pan and add this gram flour liquid into the pan and stir it in rotating motion. This is very important to keep stirring it from the moment you put it in pan till it becomes thick paste. You may see it getting hard but dont worry keep stirring till entire liquid becomes thick paste. stirr for 5 to 10 mins.
Take a plate with rised edges and glaze it with ghee or oil. Do not put too much ghee as it will make pithod soggy. When mixture becomes thick(not stiff) spread it evenly in the plate.
Let it cool. Cut the thick spread into cubes of your choice and add salt chillie power dry mango powder to it mix well.
Put a pan on stove and add oil. When oil is hot add cumic seeds and asafoetida. Break the chillie into two and add it to. When there is a pop up sound add pithod to it and mix it well.
Keep it on light for few mins and mix the ingredients well. Switch of the light and sprinkle crushed dry pudina leaves and coriander leaves.
Ready to serve. 😊🔥

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