Diwali Special at home – Pithiwali Puri

Akash Butti

Akash Butti

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
Urad dal soaked and drained

Urad dal soaked and drained

  • Knead the dough for puri, cover it with a soft cloth and let it settle for about 20-30 mins.
Puri dough

Puri dough

Heat ghee in a pan, add cumin seeds, hing, coriander seeds and cinnamon and sauté. Add drained urad dal and continue to sauté.

Urad dal in the pan

Urad dal in the pan

  • 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.
Coarse mixture after grinding

Coarse mixture after grinding

  • 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.
Dough with filling

Dough with filling

  • Now with a rolling-pin roll the ball to a nice round puri
Puri rolled put

Puri rolled put

  • Heat oil in a deep pan and deep fry the puri till golden brown.
Deep fried puri

Deep fried puri

  • Now serve hot puris with hot potato sabzi 🙂
Pithiwali puri with sabzi

Pithiwali puri with sabzi

Bon appetit! 🙂

G for Golgappa


Golgappa-picture used for reference only. Actual results may vary 😛

Golgappas epitomize the Indian street food.They are also known as Panipuri, Puchkas and gupchup. Popular throughout India in various flavors. I have survived on this food for long. There were times when this was my dinner. The number of pani puris you can eat can make a champ at the panipuri eating challenge. The sweet,spicy and tangy flavor just leaves you wanting for more no matter how much you eat.

Like I mentioned there are various ways of making it. Each region has its own way of making the fillings. Here I am sharing one way of making it.

Puri’s can be bought from your friendly neighbourhood store in most places. For all the places where it is not available here is how you make them.


  • 1 1/2 cups rava/semolina/sooji
  • 1/2 cup urad dal flour
  • 1/4 cup maida/all-purpose flour
  • little less than 1/4 cup atta/whole wheat flour
  • salt to taste
  • 1 tbsp ghee
  • baking soda-a pinch(optional)
  • water for kneading
  • oil for frying


  • Mix all the flours, rava, ghee and salt, soda and knead them into dough by slowly mixing water.
  • cover it with a damp cloth and leave it aside for 20-30 mins
  • Now knead the dough again and make small balls of the dough and roll them into small,thin,round rotis or alternatively you could roll out the dough into a big roti and cut out small puris using a rim of a katori.
  • Deep fry them on medium flame till they puff and are golden brown in colour. Drain them on absorbent paper and store in an air-tight container.

Now the interesting part: Pani

Ingredients:6-7 cups cold water
1/2 cup packed pudina leaves(mint)
1/2 cup Tamarind (Imli) Pulp
2 tblsp Jaggary (Gur)
1 green chilli
1 tbsp amchur pwd
1/2 tsp chaat masala pwd
1/4 tsp cumin pwd
pinch of black salt (optional)
fresh coriander leaves for garnish
salt to taste

Sweet chtuney:
Mix the thin tamarind paste and jaggery to make a thin chutney
You can also add a little bit of red chilli powder to make it more spicy

Mint tangy Chutney:
Make a paste of mint leaves, green chilli and keep aside
Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
Add cumin powder, chaat masala powder, amchur powder, black salt,salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.

Serving pani-puri:
Crack a small hole in the centre of each puri, fill it with spiced mashed potato, finely chopped onion, 1 spoon of sweet chutney, immerse it in the chilled mint chutney water and eat immediately. 😀 of course without spilling the pani all over your dress.

Link for ABC Wednesday here