This is a very famous North Indian snack/breakfast made using lentils, wheat flour and spices and deep frying them. Its name differs with regions. Some call it Pithiwali Puri, some Bedmi Puri or Urad dal Kachori. With a little changes in the method of making, this pithi puri has almost same ingredients.

I made it with a twist by adding fresh dill, suva or shepu as its popularly known.



  • 1 cup urad dal (black lentil)
  • 1/4 cup chana dal
  • 3 tablespoon coriander seeds (sabut dhaniya)
  • 1 tablespoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds (jeera)
  • 2-3 dried whole red chilli
  • 1/2 teaspoon dry ginger powder (sonth)
  • 1/4 teaspoon Asafoetida (hing)
  • Salt as per taste
  • 1;/4 cup of finely chopped fresh dill leaves (shepu/suva)
  • 2 cups whole wheat flour (atta)
  • 2 tablespoon oil + for deep frying


  1. Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
  2. In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
  3. Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
  4. Now drain water from the soaked lentil mixture and grind it using very little or no water.
  5. To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
  6. Now divide the dough into equal sized balls.
  7. Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
  8. Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
  9. Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
  10. Serve hot with spicy aloo curry and pickle.

* You also mix the ground dal paste along with spices into the flour and knead the dough. Then divide into equal size balls and roll the puris and fry them.


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