Peethiwali Poori Recipe - Puris stuffed with a spicy urad dal mixture.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole wheat flour (atta), Split black gram skinless (dhuli urad dal)

Cuisine : Uttar Pradesh

Course : Breads

Peethiwali Poori

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Peethiwali Poori Recipe - How to make Peethiwali Poori

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Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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 1

  • Sea salt to taste

Method

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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