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Pithaud Cake With Chaunke Matar and Apple Chutney Recipe
Cook up some steaming peas curry teamed up with beautiful fried cakes made of yogurt, gram flour and aromatic spices. Seal the deal with peppy apple chutney.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings3
- Medium
Ingredients of Pithaud Cake With Chaunke Matar and Apple Chutney
- Fresh coriander sprigs for garnishing
- Kadahi masala for sprinkling
- For Pithaud cakes:
- 1 cup yogurt
- 1/2 cup gram flour
- 1 tsp ginger-garlic paste
- 2 tbsp kadahi masala
- Salt to taste
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 Tbsp ghee + for greasing
- Oil for shallow-frying
- For chaunke matar (masala green peas):
- 3/4 cup green peas (matar)
- 1 Tbsp olive oil
- 1/2 tsp cumin seeds
- 1/2 inch ginger, finely chopped
- 2 green chillies, finely chopped
- 1 tsp coriander powder
- 1/2 tsp red chilli powder
- Salt to taste
- 1/2 tsp lemon juice
- For apple chutney:
- 4-5 medium apples, roughly chopped
- 1 inch cinnamon
- 2 bay leaves
- Salt to taste
- 1 tsp sugar
- 1 tsp vinegar
- 1/2 tsp red chilli powder
- For kadhi sauce:
- 1 1/2 cups yogurt, whisked
- 2-3 Tbsp gram flour
- 1/2 tsp turmeric powder
- Salt to taste
- 1/2 tsp red chilli powder
- 1/2 tsp ginger-garlic paste
- 1 Tbsp olive oil
- 7-8 curry leaves
- 1 tsp mustard seeds
How to Make Pithaud Cake With Chaunke Matar and Apple Chutney
HideShow MediaFor pithaud cakes:
1.
Take yogurt in a bowl, add gram flour and whisk well.
2.
Add ginger-garlic paste, kadahi masala and whisk well.
3.
Add salt, coriander powder, turmeric powder, red chilli powder and whisk again.
4.
Heat ghee in a non-stick pan and add yogurt mixture, stir to mix and cook for about 10 minutes or till the mixture thickens.
5.
Transfer the mixture into a greased burfi tray and spread.
6.
Refrigerate for half hour or till set.
For kadhi sauce:
1.
Combine yogurt, turmeric powder, salt, red chilli powder, ginger-garlic paste and gram flour in a bowl, mix well.
2.
Heat olive oil in a non-stick pan, add curry leaves and mustard seeds and let them splutter.
3.
Add yogurt mixture and water, stir to mix.
4.
Let it boil for 15-20 minutes.
For chaunke matar:
1.
Heat olive oil in a non-stick pan.
2.
Add cumin seeds, ginger, green chillies and saute well.
3.
Add coriander powder, red chilli powder, mix well and add little water, mix well.
4.
Add salt and green peas, mix well and cook till done.
5.
Mash lightly with a masher and add lemon juice.
6.
Mix well and switch off heat.
For apple chutney:
1.
Heat a non-stick pan.
2.
Add apples, cinnamon, bay leaves, salt, sugar, vinegar and water, mix well till the apples turn soft and pulpy.
3.
Add red chilli powder and mix well.
4.
Cook further till the mixture reaches chutney-like consistency.
5.
Remove from heat and set aside.
6.
Cut out discs from the set pithaud mixture.
7.
Heat some oil on a non-stick tawa.
8.
Place pithaud cakes on it and shallow-fry till golden from both sides.
9.
Place some chaunke matar on a serving plate.
10.
Place a pithaud cake on it, top with some more chaunke matar and place one more pithaud cake on it.
11.
Top with apple chutney, drizzle kadhi sauce all over.
12.
Garnish with coriander sprigs, sprinkle kadhai masala on top and serve immediately.