Peethi or Pithi wala paratha is a lentil stuffed flat-bread which is yummy and extremely delicious. Pithi or peethi is a urad dal mixture sauteed with onions, gram flour, spices and later stuffed in wheat flour and rolled out like parathas. A versatile mixture that can be used to prepare pithi ki roti, puri or even kachori – a savory street snack. This masala tastes exactly like the one that is stuffed in kachoris and is very spicy but I prefer to keep my spices on the low side – so feel free to tweak up the quantity of spices to suit ones taste buds. This is a must- have- once – a- month winter breakfast for my family. Pithi ka masala itself is so tasty that you can just munch it as is.
This pithi is not to be confused with the pithi paste that is applied to the bride during Indian wedding. Pithi paste is a paste made out of chickpea flour, turmeric, rose water and many other flavorful ingredients. Where as Pithi masala is a mixture of urad dal, besan and spices.
I remember my mom making these yummy parathas on a cold winter morning and serving us with a dollop of homemade white butter..yummm!! In this recipe – urad dal is soaked for 2-3 hours and later boiled and sauteed with onions and spices. Saute besan until it starts omitting its flavor and before stuffing adjust the seasonings. Very adaptive recipe and add or subtract spices as per your taste. Knead a soft a pliable dough, roll it out and stuff the dough with pithi ka masala. Toast in oil/ghee until it is evenly cooked and brown in color. Serve hot with cilantro chutney, achar and homemade curd.
While here try out other paratha recipe – Leftover dal paratha, Paneer paratha.
Pithi Wala Paratha
INGREDIENTS
FOR PITHI KA MASALA
- 1 cup Skinned and split urad dal
- 3 tablespoon Besan (Chickpea flour/ Gram flour)
- 1 medium onion chopped
- 1/2 teaspoon Mustard seeds
- 1/2-3/4 teaspoon Red chili powder
- 1/2-3/4 teaspoon Amchur Powder (Mango Powder)
- 1/2 teaspoon Haldi (Turmeric powder)
- 1/2-3/4 teaspoon Garam Masala Powder
- 1/2-3/4 teaspoon Saunf (Fennel seeds)
- 1 teaspoon Coriander powder (sukha dhaniya)
- Salt to taste
- 2 tablespoon Oil
FOR PARATHA
- 2 cups of Kneaded dough
- 3/4 - 1 cup Water
- 1 tablespoon Oil to finish up the dough
- 3 tablespoon Oil for toasting the paratha
INSTRUCTIONS
PITHI KA MASALA
- Clean and wash dal to remove all the dirt. Soak it for 2-3 hours. After the soak time, drain all the water from dal. Boil 2 cups of water in a pan and add soaked dal to it along with salt and haldi.
- Remove all the starch that rises to the surface and discard. On a medium flame boil the dal till it is soft - for about 20-30 minutes. To check for doneness; spoon out some grain of dal and try to mash it between fingers - it will be easily crushed.
- Drain and remove all the water from dal and set it aside. In a pan heat oil and add mustard seeds....
- Onions and saute until onion is translucent. Add dal..
- And stir in all the spices one by one. Mix it well.
- Add besan and keep roasting till besan is fully cooked. At first besan will stick to the dal and form a sticky paste but no worries keep roasting and slowly and gradually it will become grainy in texture and soon your home will be filled up with its aroma.
- Adjust your seasoning and let's begin rolling our parathas.
PARATHA PREPARATION
- Combine all ingredients and knead a soft pliable dough. Shape them in small balls.
- Take a small ball of dough, roll it in a form of small circle. Place 1 tablespoon pithi ka masala in the center and as shown in the picture start folding the paratha.
- Begin with folding one side, then fold in the other one and press. Now finish closing the top and bottom sides and seal the edges.
- Your stuffed pithi dough ball is ready to roll. Dust the counter or surface with flour and using a rolling pin start rolling out the paratha. Heat the griddle or tawa on a medium flame and sprinkle some oil over it.
- Place the paratha on the hot griddle. When cooked form one side turn over and cook the other one. Apply oil and begin toasting.
- Using a spatula - keep pressing paratha from all the sides so that it is evenly cooked and starts to brown up.
- When toasted from both the sides, transfer it to a plate and serve hot.
- A perfect breakfast served with curd,achar and green chutney.
BEST BLOG EVER!! sending love and best wishes!! Honestly speaking best paratha recipe but pictures are so dull and lifeless. Ruchi you definitely need to update this one. Such and amazing recipe and that to unnoticed. My family loved it. OMG!! the masala was a killer one. I ate half of it while making, reminded me of street side kachori masala. Did someone else do the write up on this one because it is not the way you express yourself. You are so so personalised in your message that it connects right away, atleast for me. Thanks and waiting for more!!
Thanks Jannat, Glad to hear that you liked the blog! No doubt the masala is very tasty, even I can’t keep my hands off it. 🙂 I am the one who do write ups for my blog and those were my starting days write ups, not impressive though, but improving. 🙂
Can we pressure cook the dal?
Thanks for stopping by Ashi! Yes you can pressure cook the dal.
Look very yummy! Will try out soon! What hard work, so many pictures only for one recipe. I am all floored over your dedication! God bless and good luck with the blog!
Thanks for your lovely wishes Soni! Glad you liked the blog!
lovely taste
Thanks Jyoti!!
Wow I loved this recipe and cannot wait to try it. Mostly (as a doctor) I’m so happy I found something nutritious and healthy for my 86 year old diabetic Dad!
Glad to be of help Sangita! Thanks for stopping by and I am sure your dad will love this. 🙂