How to make Peethiwali Poori - Puris stuffed with a spicy urad dal mixture.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Wholewheat flour, Split black gram
Cuisine : Indian
Course : Breads
Peethiwali Poori Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Peethiwali Poori checkout Barfi Parantha With Rose And Rabdi , Onion Parantha, Rajasthani Bati, Mixed Flour Roti . You can also find more Breads recipes like Kootoo Ke Aate Ki Poorie, Jawari Bhakri, Meetho Lolo, Mixed Flour Methi Chappati.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Peethiwali Poori Recipe
Wholewheat flour 1 1/2 cups
Split black gram 1/4 cup
Salt to taste
Oil to deep fry
Ghee 3 tablespoons
Asafoetida a pinch
Cumin seeds 1 1/2 teaspoons
Coriander seeds 2 tablespoons
Red chilli powder 1 teaspoon
Cinnamon inch stick 1
Sea salt to taste
Method
Step 1
Soak dhuli urad dal in one cup of water for two hours. Take atta, salt and one tablespoon of oil in a bowl and mix. Add sufficient water and knead into a dough.
Step 2
Keep it aside covered with a damp cloth. Heat ghee in a pan. Add asafoetida, cumin seeds, coriander seeds and sauté. Drain water from the dal and add to the pan and sauté. Add red chilli powder and mix.
Step 3
Break cinnamon stick and crush coarsely in a mortal with a pestle. Add sea salt and crush and add this to the dal mixture. Divide the dough into twelve equal portions and roll into balls.
Step 4
Make a dent in each ball, fill it with filling and fold and shape into a ball again. Press lightly on tabletop. Roll into puris with hand or using a belan.
Step 5
Heat sufficient oil in a kadai, slide the puris gently into oil and deep fry till the puris are puffed and evenly fried on both the sides.
