Diwali is the time of indulgence. And what better way to start indulging than a sumptuous breakfast in the morning. Happy Diwali all again and here are pics of akash butti/kandil/lantern at our home and a rangoli near our home. Dazzling lights and colours, one can’t ask for more. Add to that sweets, gifts and loads of new stuff. 🙂
Pithiwali Puri is urad dal stuffed puri. Found this recipe from Sanjeev Kapoor’s Khanakhazana.
I definitely wouldn’t put this in the healthy category but amazingly tasty yes. If you are calorie conscious this is not for you. But you can indulge once in a while. As they say if you are not committing any sins, you are probably not having a lot of fun.
Ingredients for the dough:
Whole wheat atta – 1 1/2 cup
All purpose flour – 1/2 cup
oil – a little oil in the dough makes it soft
salt – to taste
water – for kneading
Ingredients for the stuffing:
Urad Dal/Black gram split – 1/2 cup(soaked for 2 hours and drained)
Ghee – for tadka
Coriander seeds – 1 tbsp
Cinnamon – 1 inch stick
Cumin seeds – 1 tsp
Hing – a pinch
Green Chillies – 2 medium
red chilli powder – 1 tsp
Coriander/Cilantro(finely chopped) – a few leaves
Salt – to taste
- Soak urad dal for about 2-3 hrs, drain and keep it aside
- Knead the dough for puri, cover it with a soft cloth and let it settle for about 20-30 mins.
Heat ghee in a pan, add cumin seeds, hing, coriander seeds and cinnamon and sauté. Add drained urad dal and continue to sauté.
- Now add salt, green chillies, red chilli powder, coriander leaves and mix well. Now remove from heat. Let it cool slightly. Grind the mixture to a coarse powder.
- Now take a small ball from puri dough and flatten it with your fingertips. Place the mixture in the centre and close it from the edges to make a small ball.
- Now with a rolling-pin roll the ball to a nice round puri
- Heat oil in a deep pan and deep fry the puri till golden brown.
- Now serve hot puris with hot potato sabzi 🙂
Bon appetit! 🙂