How to make Pithori -

This Rajasthani variant of the popular kothimbir wadi – absolutely delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Buttermilk (छास)

Cuisine : Rajasthani

Course : Snacks and Starters

For more recipes related to Pithori checkout Khaman Dhokla, Besan Egg Chilla, Besan Pancake With Sprouts And Paneer, Khaman Dhokla . You can also find more Snacks and Starters recipes like Indian Chicken Burger Falafel Malwani Chicken Rawa Fry Corn Cakes


Pithori Recipe Card


Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Pithori Recipe

  • Gram flour (besan) 1 cup

  • Buttermilk 1 cup

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Ghee 1 tablespo teaspoons

  • Cumin seeds 1 teaspoon

  • Fennel seeds 1/2 teaspoon

  • Ginger chopped 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Green chillies chopped 1-2

  • Fresh fenugreek leaves (methi) chopped 1/2 cup

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12

  • Green chillies slit 3-4

  • White sesame seeds 2 teaspoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Green chutney to serve


Step 1

Take gram flour in a bowl, add buttermilk, turmeric powder and salt and whisk well till smooth.

Step 2

Heat 2 tsps ghee in a non-stick pan, add cumin seeds, fennel seeds, ginger, ¼ tsp asafoetida, and green chillies, mix and saute for a few seconds.

Step 3

Add the gram flour mixture and whisk well. Add fenugreek leaves and whisk well. Add salt and whisk and cook till the mixture leaves the sides of the pan.

Step 4

Grease a thali with oil and add the gram flour mixture and spread it evenly. Let it cool down to room temperature.

Step 5

Heat 1 tbsp ghee in another non-stick pan, mustard seeds, curry leaves, green chillies, sesame seeds, ¼ tsp asafoetida and coriander leaves, mix well and saute for a few seconds. Pour this tempering over the gram flour mixture and spread it evenly.

Step 6

Cut into squares, arrange them on a serving plate and serve with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.