Peethi Ki Paronthi | Lentil Stuffed Flatbread

Peethi ki Paronthi

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!

Peethi ki Paronthi

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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How to make Peethi ki Paronthi

Step by Step Pictures for making Peethi Ki ParonthiHow to make Peethi ki Paronthi 1 How to make Peethi ki Paronthi 2

Pithi Daal Paratha

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.

Pithi Wala Paratha

Print Recipe
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.
Peethi ki Paronthi
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast, Dinner
Cuisine Uttar Pradesh
By Cook Method Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Indian Flatbread
Servings
Ingredients
For the Dough
For Filling (Peethi):
Course Breakfast, Dinner
Cuisine Uttar Pradesh
By Cook Method Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Indian Flatbread
Servings
Ingredients
For the Dough
For Filling (Peethi):
Peethi ki Paronthi
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
For the Dough
  1. Knead the flour with salt to a soft dough and keep it covered till making.
For the stuffing
  1. Wash and soak the Urad dal for at least 30 mins. If you soak for more it's even better.
  2. Drain and grind to a fine paste.
  3. Heat a pan with oil, add all whole spices and then spice powders.
  4. Add the urad dal batter and combine well. Cook till the mix is well cooked.
For making the Paronthi
  1. Pinch the dough into equal balls. Divide the filling equal sized balls.
  2. Dust and flatten the dough, place the filling and seal it well.
  3. On a dusted rolling board, roll it to a 6 inch circle.
  4. Heat a tawa and cook on hot tawa on both sides.
  5. Sprinkle oil or ghee and ensure the paratha is well cooked.
  6. Serve with Achar or any Sabji
Recipe Notes

I personally loved it with mango pickle.

Mango Powder was also added to the original recipe.

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11 comments

  1. These parothis are a close cousin of the Bedmi Paratha . We love these parathas which taste awesome and the pitthi tastes totally awesome after cooking .

    The combo of parothi and Sabzi is awesome and I would surely love to dig in !

  2. I was recently advised to eat more urad dal….I don’t think I could find a more delicious way to begin. It looks so tasty and inviting….bookmarking!

  3. Interesting information about peethi ki paronthi, we do make such things but hardly relate to the story behind it.

  4. A much thinner version of the dal stuffed parathas sounds good. Initially when I read the word peethi… it reminded me of the haldi we apply during weddings as its called pithi in Gujarati.

  5. I usually make small and thin chapatis and parathas. When I used to sit with my friends for lunch, my friends used to say that I bring a very small paratha. I used to laugh it off saying that it is the female version of paratha i.e. paronthi. We usually stuff peethi in pooris, stuffing in a paratha is a nice idea

  6. Nice to read about this dish Srivalli and the stuffing sounds really yum. I generally make slightly thick parathas and my folks keep telling me to make thin ones. I am going to surprise them with this one 🙂

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