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

How to Make Peetha

• Mix all the things listed for dough, knead it well and keep aside for almost 30 minutes.
• Meanwhile, prepare the stuffing - grind the two dals together with minimum water to a coarse paste and mix together.
• Blend together green chillies, ginger and garlic in a paste.
• Add this paste along with all the spices to the lentil mix.
• Take a ball of dough in your palm, roll it into a small and thin circle, like the size of a puri or luchi.
• Fill one tbsp of filling inside it.
• Fold it, from one end to another leaving the corners slit open which will help in cooking the mix inside faster.
• 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.
• Take them out and drain.
• Recipe courtesy: UK Rasoi.