Peethiwali Puri with Aloo Chana Recipe - Chickpeas cooked with potatoes in spicy onion tomato masala served with crisp pooris.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) ( आटा ) , Split black gram skinless (dhuli urad dal) ( उड़द दाल धुली )

Cuisine : Punjabi,,,,

Course : Main Course Vegetarian

Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!

For more recipes related to Peethiwali Puri with Aloo Chana checkout Bafla Bati , Gehun ni Khichiu . You can also find more Main Course Vegetarian recipes like Nadur Palak, Selmani (Sindhi), Thai Vegetable In Red Curry, Masoor and Coconut Curry. Or try out these recipes from Punjabi,,,, Cuisine like Jhatpat Methi Aloo Chawal, Pudinewale Pichke Gobhi Ke Pakode, Mango Pulav, Refresco drink.

Peethiwali Puri with Aloo Chana Recipe - How to make Peethiwali Puri with Aloo Chana.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate


  • Whole wheat flour (atta) 1½ cups

  • Split black gram skinless (dhuli urad dal) ¼ cup

  • Salt to taste

  • Oil 1 tablespo for deep-frying

  • Ghee 3 tablespoons

  • Cinnamon 1 inch

  • Asafoetida a pinch

  • Cumin seeds 1½ teaspoons

  • Coriander seeds 2 tablespoons

  • Red chilli powder 1 teaspoon


  • Chickpeas (kabuli chana) 1 cup

  • Potatoes boiled, peeled and cubed2 medium

  • Soda bicarbonate a pinch

  • Salt to taste

  • Ginger 1 inch

  • Garlic cloves 5

  • Green chillies 3

  • Ghee 4 tablespoons

  • Onions ground3 medium

  • Red chilli powder 1 teaspoon

  • Tomato puree 1 cup

  • Chana masala 2 tablespoons

  • Fresh coriander leaves chopped2 tablespoons


Step 1

Soak split black gram in one cup of water for two hours. Drain.

Step 2

Mix together the whole wheat flour, salt and one tablespoon of oil in a bowl. Add enough water and knead into a dough. Cover with a damp cloth and set aside for at least fifteen minutes.

Step 3

Heat the ghee in a pan; add the cinnamon, asafoetida, cumin seeds and coriander seeds and sauté for a while. Add the gram and continue to sauté. Add the chilli powder and salt and mix well.

Step 4

Remove the cinnamon stick and set the mixture aside to cool.

Step 5

Divide the dough into twelve equal portions and roll into balls. Make a hollow in each ball, fill it with the fill in, fold over and shape into a ball again. Press lightly on the work surface. Roll out or press by hand into puris.

Step 6

Heat the oil in a kadai; slide the puris gently into the oil and deep-fry till the puris puff up and are evenly fried on both the sides.

Step 7

Drain on absorbent paper and serve hot with aloo chana.

Step 8

To make the aloo chana, soak the chickpeas overnight. Drain, add three cups of water and cook in a pressure cooker with a pinch of soda bicarbonate and salt till soft

Step 9

Grind the ginger, garlic and green chillies to a paste.

Step 10

Heat two tablespoons of ghee and sauté the ground onion till pink. Add the ginger-garlic-green chilli paste and red chilli powder and continue to sauté till fragrant. Add the tomato purée and sauté till the ghee separates. Add the boiled chana along with the water and simmer for five minutes.

Step 11

Take the pan off the heat and sprinkle chana masala over the chana. Heat the remaining ghee till smoking hot and stir into the chana. Cover the pan and leave to stand for five minutes. Garnish with coriander leaves and serve hot with peethiwali puris.