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