Sanjeev Kapoor

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Peethiwali Poori   Recipe

Puris stuffed with a spicy urad dal mixture.

This recipe has featured on the show Khanakhazana.

Preparation Time : 3.30-4 hour

Cooking time : 51-60 minutes

Servings : 4

Peethiwali Poori


  • Whole wheat flour (atta)
    1 1/2 cups
  • Split black gram skinless (dhuli urad dal)
    1/4 cup
  • Salt
    to taste
  • Oil
    for deep f
  • Ghee
    3 tablespoons
  • Asafoetida
    a pinch
  • Cumin seeds
    1 1/2 teaspoons
  • Coriander seeds
    2 tablespoons
  • Red chilli powder
    1 teaspoon
  • Cinnamon inch stick
  • Sea salt
    to taste


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. 

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