- For Stuffing
- 1½ cup: Chana daal
- 1½ cup: Atta (flour)
- 4 tsp: Fresh chopped garlic cloves
- 2 tsp: Fresh chopped ginger
- 2 tsp: Garam masala powder
- ½ tsp: Heeng (asafetida) powder
- 1 tsp: Haldi (turmeric) powder
- 2-4: Dry red whole chili (more if you like spicy)
- Salt to taste
- Make medium hard dough with 1½ cup atta, keep aside.
- Soak chana daal overnight in a bowl of water.
- Next day clean it with fresh water, then drain in a colander.
- Put dal in a food processor with mincing blade attached. Put all the masalas (spices) including heeng and salt and mince without adding any water. When daal is fully grinded take out in a bowl. Taste for salt and adjust.
- Make 8 balls from with the atta dough.
- Make small thick puris with belan (rolling pin) out of each dough ball.
- Divide grounded dal in 8 equal part. Put one part in the middle of the thick atta puri, then brush with water on half the edge of the puri. Then stick the other half on the wet half by keeping the daal mix inside. Stick nicely by pressing with finger.
- Meanwhile, fill a 6 quart pot ¾ with water and boil. When the water starts to boil add ½ tsp oil in it.
- Now slowly put all the 8 pitthas in the boiling water and boil uncovered for 20 mins.
- After 20 minutes, take out each pittha carefully with a slotted spoon and keep on a plate.
- When slightly cool, serve with dhania (cilantro) or suran (ole) ka chutney.