Ingredients:

• For the dough:
• 1/2 cup – Fine semolina
• 1/2 cup – Rice flour
• 1 cup – Whole Wheat flour
• 1 tsp – Salt
• Water for kneading
• For the stuffing:
• 1 cup – Chana dal (soaked for 3-4 hours)
• 1/4 cup – Urad daal (soaked for 3-4 hours)
• 1 – Medium size Ginger piece
• A pinch of Asafoetida
• 2-3 – Green chillies
• 4-5 – Garlic Cloves
• 1 tsp – Black pepper powder
• 1 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• Salt to taste

Method:

1. Mix all the things listed for dough, knead it well and keep aside for almost 30 minutes.
2. Meanwhile, prepare the stuffing – grind the two dals together with minimum water to a coarse paste and mix together.
3. Blend together green chillies, ginger and garlic in a paste.
4. Add this paste along with all the spices to the lentil mix.
5. Take a ball of dough in your palm, roll it into a small and thin circle, like the size of a puri or luchi.
6. Fill one tbsp of filling inside it.
7. Fold it, from one end to another leaving the corners slit open which will help in cooking the mix inside faster.
8. Boil water in a large pan with a pinch of salt and 1 tsp of oil and slip the Peethas into it. Cook uncovered for 10 minutes on medium flame.
9. Take them out and drain.
10. Recipe courtesy: UK Rasoi.

Recipe courtesy of Nupur