Authentic Purvanchali Pitthawali Roti
Discover the rustic flavors of Purvanchal with this wholesome flatbread stuffed with spiced split gram dal. Perfectly toasted on a griddle, it offers a delightful crunch outside and a flavorful protein-packed center.
55min
Total Time
4
Servings
Purvanchali
Cuisine
Recipe
1
Coarsely grind the soaked chana dal in a food processor without adding much water.
2
Heat a tablespoon of mustard oil in a pan, add cumin seeds and ajwain, allowing them to crackle.
3
Add chopped garlic, ginger, and green chillies; saute until the raw aroma disappears.
4
Add the coarsely ground chana dal, turmeric powder, red chilli powder, garam masala, and salt.
5
Stir-fry the mixture on medium heat until the dal is cooked through, dry, and crumbly. Mix in fresh coriander and let it cool.
6
Knead the whole wheat flour with water and a pinch of salt to form a soft, pliable dough. Rest it for 15 minutes.
7
Divide the dough into equal lemon-sized balls. Roll one ball into a small disc, place a spoonful of the dal stuffing in the center, and seal the edges tightly.
8
Gently roll out the stuffed ball into a neat flatbread, dusting with dry flour as needed.
9
Cook the rolled flatbread on a hot tawa (griddle) on medium heat, applying mustard oil or ghee on both sides until golden brown spots appear.
10
Serve hot with green coriander chutney and a bowl of fresh curd.
Ingredients
2 cups whole wheat flour
1 cup chana dal, soaked for 4 hours and drained
4 cloves garlic, finely chopped
1 inch ginger, grated
2 green chillies, finely chopped
1 tsp cumin seeds
1/2 tsp ajwain (carom seeds)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala
Fresh coriander leaves, chopped
Mustard oil or ghee for cooking
Salt to taste
Water as needed
*This AI-generated recipe may contain inaccuracies.