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In a mixing bowl, Take one cup of gram flour. Add ½ teaspoon salt, ½ teaspoon red chili powder, 1/3 teaspoon turmeric powder, ½ teaspoon cumin powder, and some coriander leaves.
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Gradually add water to make a lump-free batter. A cup of gram flour requires approximately 2 and a half cups of water to make the batter.
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Pour some oil into a cauldron. Mix in a pinch of asafoetida. Add the gram flour batter. Cook until the batter thickens slightly but retains a pourable consistency.
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Grease a plate with oil, then pour and spread the mixture on it. When spread, the batter should have some thickness.
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Let this cool down completely, cut them into squares for equal sizes.
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Take a cooking pan and add 2 tablespoons of oil to it. Crackle ½ teaspoon cumin seeds. ¼ teaspoon asafoetida, ½ teaspoon turmeric powder, 1 teaspoon coriander powder, and ½ teaspoon ginger paste. Mix and cook for a minute on low flame.
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Grind two tomatoes with two green chilies to a fine paste. Add this paste to the cooking pan. Add a teaspoon of red chili powder and cook well. The mixture should be cooked well till oil separates from the gravy.
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When the gravy is cooked and ready, add a cup of water to it and bring it to a boil.
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Take curd at room temperature. Add a cup of water to one cup curd and whisk it.
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Add the curd slowly to the prepared gravy and bring it to a boil. Small amounts of curd should be added at a time.
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Add in the cubed gram flour squares, in the gravy and cook it for 3-4 minutes. Hot pithore is ready to serve.
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Transfer to a serving bowl. Garnish it with chopped coriander leaves.
