How to make Peethiwali Puri -
Puris stuffed with a spicy urad dal mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Skinless Split Black Gram
Cuisine : Indian
Course : Breads
For more recipes related to Peethiwali Puri checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Phodnichi Bhakri Herbed Bread Indori Masala Roti Paneer Aur Pudina Naan
Peethiwali Puri 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.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Peethiwali Puri Recipe
Whole Wheat Flour 1 1/4 cups
Skinless Split Black Gram 1/4 cup
Green chillies 3-4
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Green cardamoms 3
Cinnamon 1 inch stick
Coriander seeds 1 tablespoon
Asafoetida a pinch
Sea salt to taste
Red chilli powder 1/2 teaspoon
Oil to deep fry
Method
Step 1
Wash and soak urad dal in two to three cups of water for a couple of hours
Step 2
Drain and keep aside. Remove stems, wash and chop green chillies.
Step 3
Heat ghee in a pan, add cumin seeds, green cardamoms, cinnamon, coriander seeds, asafoetida and sauté.
Step 4
Add drained urad dal and continue to sauté.
Step 5
Add sea salt, green chillies and red chilli powder. Mix and remove from heat.
Step 6
Cool slightly and grind mixture to a coarse paste.
Step 7
Make a dough with whole wheat flour, salt, a little oil and enough water.
Step 8
Keep it covered with a damp cloth for about fifteen minutes.
Step 9
Divide the dough into twelve to sixteen equal balls. Flatten each ball with fingertips and place a little dal filling in the centre.
Step 10
Bring the edges together and form a ball.
Step 11
Roll these balls into medium thick puris.
Step 12
Heat sufficient oil in a kadai and deep fry puris till puffed up and golden brown. Serve hot.
Nutrition Info
Calories : 436 Kcal
Carbohydrates : 4.96 gm
Protein : 12.05 gm
Fat : 23.15 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
