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Peethi Ki Paronthi is a stuffed paratha with a spiced Urad dal filling. Paronthi is smaller and thinner than regular paratha.

From the recipe I adapted, I read an interesting story on what a Paronthi means. Anyway, it is said that paronthi is smaller and thinner than regular parathas, and for many years ago, people were mostly having pooris or kachoris for all their meals. However, with health consciousness, these paronthis came about and these are equally good.

Peethi refers to the Urad Dal filling. So basically you can call this lentil stuffed flatbread. My stuffing turned out spicy and coloured as I added more of turmeric and red chili powder. These really stay well as the filling is well cooked.

The other dishes with Papad Parathas, Padvali Roti and different varieties with Palak. I almost thought I will make Pangi/Panki from Konkani cuisine. However, this recipe was again with plain rice flour and very similar to the Rice rotis I have shared.

So for P, it ended up being a stuffed Peethi ki Paronthi in the AtoZ Flatbread and More, where I am doing AtoZ Indian Flatbreads. If you are keen to know whats for P in AtoZ Dosa Varieties, check my other site!

A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti

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Step by Step Pictures for making Peethi Ki Paronthi

Peethi Ki Paronthi | Lentil Stuffed Flatbread

For the Dough

• 1 cup Wheat Flour
• Water as required to knead
• Salt to taste

For Filling (Peethi):

• 1/4 cup Urad Dal
• 1/2 inch Ginger
• 1 tsp Cooking Oil
• 2 to 3 nos Green Chilis finely chopped
• 1/2 tsp Red Chili Powder
• 1 tsp Fennel Seeds /saunf
• 1 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 1/2 tsp Coriander Powder
• A Pinch Asafoetida / Hing
• Salt to taste

For the Dough

Knead the flour with salt to a soft dough and keep it covered till making.

For the stuffing

• Wash and soak the Urad dal for at least 30 mins. If you soak for more its even better.
• Drain and grind to a fine paste.
• Heat a pan with oil, add all whole spices and then spice powders.
• Add the urad dal batter and combine well. Cook till the mix is well cooked.

For making the Paronthi

• Pinch the dough into equal balls. Divide the filling equal sized balls.
• Dust and flatten the dough, place the filling and seal it well.
• On a dusted rolling board, roll it to a 6 inch circle.
• Heat a tawa and cook on hot tawa on both sides.
• Sprinkle oil or ghee and ensure the paratha is well cooked.
• Serve with Achar or any Sabji

I personally loved it with mango pickle.

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Peethi Ki Paronthi | Lentil Stuffed Flatbread

Peethi Ki Paronthi is a stuffed paratha with a spiced Urad dal filling. Paronthi is smaller and thinner than regular paratha.

Course Breakfast, Dinner

Cuisine Uttar Pradesh

Keyword Stuffed Paratha

By Cook Method Stovetop

Occasion Weekend Special

By Diet Kid Friendly

Dish Type Indian Flatbread

Author Srivalli

Ingredients

For the Dough

• 1 cup Wheat Flour
• Water as required to knead
• Salt to taste

For Filling (Peethi):

• 1 /4 cup Urad dal / split black lentils without skin 1 cup
• 1/2 inch Ginger
• 1 tsp Cooking Oil
• 2 to 3 nos Green Chilis finely chopped
• 1/2 tsp Red Chili Powder
• 1 tsp Fennel Seeds /saunf
• 1 tsp Cumin seeds
• 1/2 tsp Garam Masala
• 1/2 tsp Coriander powder
• A Pinch Asafoetida / Hing
• Salt to taste

Instructions

For the Dough

• Knead the flour with salt to a soft dough and keep it covered till making.

For the stuffing

• Wash and soak the Urad dal for at least 30 mins. If you soak for more it's even better.
• Drain and grind to a fine paste.
• Heat a pan with oil, add all whole spices and then spice powders.
• Add the urad dal batter and combine well. Cook till the mix is well cooked.

For making the Paronthi

• Pinch the dough into equal balls. Divide the filling equal sized balls.
• Dust and flatten the dough, place the filling and seal it well.
• On a dusted rolling board, roll it to a 6 inch circle.
• Heat a tawa and cook on hot tawa on both sides.
• Sprinkle oil or ghee and ensure the paratha is well cooked.
• Serve with Achar or any Sabji

Notes

I personally loved it with mango pickle.

Mango Powder was also added to the original recipe.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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