Recipe by
Total Time:
5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 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.