Peethiwali Puri

Ingredients list for Peethiwali Puri

• 1 1/4 cups Whole Wheat Flour
• 1/4 cup Skinless Split Black Gram
• 3-4 Green chillies
• 3 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 3 Green cardamoms
• 1 inch stick Cinnamon
• 1 tablespoon Coriander seeds
• a pinch Asafoetida
• to taste Sea salt
• 1/2 teaspoon Red chilli powder
• to deep fry Oil

Method

1. Wash and soak urad dal in two to three cups of water for a couple of hours
2. Drain and keep aside. Remove stems, wash and chop green chillies.
3. Heat ghee in a pan, add cumin seeds, green cardamoms, cinnamon, coriander seeds, asafoetida and sauté.
4. Add drained urad dal and continue to sauté.
5. Add sea salt, green chillies and red chilli powder. Mix and remove from heat.
6. Cool slightly and grind mixture to a coarse paste.
7. Make a dough with whole wheat flour, salt, a little oil and enough water.
8. Keep it covered with a damp cloth for about fifteen minutes.
9. Divide the dough into twelve to sixteen equal balls. Flatten each ball with fingertips and place a little dal filling in the centre.
10. Bring the edges together and form a ball.
11. Roll these balls into medium thick puris.
12. Heat sufficient oil in a kadai and deep fry puris till puffed up and golden brown. Serve hot.

Nutrition Info