How to make Peethiwali Pooriyan Wadiyaan Ke Saath -

Novel use of Punjabi wadis.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Whole wheat flour, Urad dal wadi (उड़द दाल वड़ी)

Cuisine : Punjabi

Course : Breads

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For more recipes related to Peethiwali Pooriyan Wadiyaan Ke Saath checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like German Loaf Peethiwali Poori Chur Chur Parantha Basic Bread Dough

Peethiwali Pooriyan Wadiyaan Ke Saath

Peethiwali Pooriyan Wadiyaan Ke Saath Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Peethiwali Pooriyan Wadiyaan Ke Saath Recipe

  • Whole wheat flour 1 1/2 cups

  • Urad dal wadi fried and soaked 2-3

  • Salt to taste

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Dry mango powder (amchur) 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Oil to deep fry


Step 1

Take flour in a parat. Add salt, mix and knead into a dough with sufficient water.

Step 2

Grind together urad dal wadis, fennel seed powder, dried mango powder and garam masala powder. Transfer into a bowl.

Step 3

Make small balls of the dough and stuff each of them with wadi mixture. Heat sufficient oil in a kadai. Roll out each dough ball into a puri.

Step 4

Deep fry the puris in oil till golden and crisp. Drain on absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

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 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.