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Main Ingredients | Wholewheat flour, Split black gram |
Cuisine | Indian |
Course | Breads |
Prep Time | 3.30-4 hour |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Peethiwali Poori
- 1 1/2 cups Wholewheat flour
- 1/4 cup Split black gram
- to taste Salt
- to deep fry Oil
- 3 tablespoons Ghee
- a pinch Asafoetida
- 1 1/2 teaspoons Cumin seeds
- 2 tablespoons Coriander seeds
- 1 teaspoon Red chilli powder
- 1 Cinnamon inch stick
- to taste Sea salt
Method
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Info
Calories | 1697 |
Carbohydrates | 189.3 |
Protein | 41.1 |
Fat | 86.2 |
Other Fiber | Iron- 14mg |
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