Peethiwali Puri Puris stuffed with a spicy urad dal mixture. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 12 Nov 2014 in Recipes Course New Update Main Ingredients Whole Wheat Flour, Skinless Split Black Gram Cuisine Indian Course Breads Prep Time 3.30-4 hour Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg 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 Wash and soak urad dal in two to three cups of water for a couple of hours Drain and keep aside. Remove stems, wash and chop green chillies. Heat ghee in a pan, add cumin seeds, green cardamoms, cinnamon, coriander seeds, asafoetida and sauté. Add drained urad dal and continue to sauté. Add sea salt, green chillies and red chilli powder. Mix and remove from heat. Cool slightly and grind mixture to a coarse paste. Make a dough with whole wheat flour, salt, a little oil and enough water. Keep it covered with a damp cloth for about fifteen minutes. Divide the dough into twelve to sixteen equal balls. Flatten each ball with fingertips and place a little dal filling in the centre. Bring the edges together and form a ball. Roll these balls into medium thick puris. Heat sufficient oil in a kadai and deep fry puris till puffed up and golden brown. Serve hot. Nutrition Info Calories 436 Carbohydrates 4.96 Protein 12.05 Fat 23.15 #Asafoetida #Cinnamon #Coriander seeds #Cumin seeds #Ghee #Green cardamoms #Green chillies #Oil #Red chilli powder #Sea salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article