Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Peethiwali Puri with Aloo Chana checkout Bafla Bati, Gehun ni Khichiu. You can also find more Main Course Vegetarian recipes like Brinjal and Potato Rassa, Garlic Curry, Massaman Curry with Tofu, Rishi Panchami Bhaji.
Prep Time : 3.30-4 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Peethiwali Puri with Aloo Chana Recipe
Whole wheat flour (atta) 1½ cups
Split black gram skinless (dhuli urad dal) ¼ cup
Salt to taste
Oil 1 tablespo for deep-frying
Ghee 3 tablespoons
Cinnamon 1 inch
Asafoetida a pinch
Cumin seeds 1½ teaspoons
Coriander seeds 2 tablespoons
Red chilli powder 1 teaspoon
ALOO CHANA
Chickpeas (kabuli chana) 1 cup
Potatoes boiled, peeled and cubed 2 medium
Soda bicarbonate a pinch
Salt to taste
Ginger 1 inch
Garlic cloves 5
Green chillies 3
Ghee 4 tablespoons
Onions ground 3 medium
Red chilli powder 1 teaspoon
Tomato puree 1 cup
Chana masala 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons