Masala Puri is one such snack which is predominantly famous in Mysore and Bangalore. 

Way back in my college days, my sister and I would ride away on my TVS scooty almost every evening for a hot plate of Masala Puri. We were loyal customers to ’Lokesh Masala Puri’– a humble street vendor who would greet us with a smile every time we stopped by. That teeny tiny plate of Masala puri brings back a number of memories. I have truly had some of the best conversations with my sister and friends over that piping hot plate of Masala Puri. 

Every street chaat vendor/every restaurant in Mysore/Bangalore will definitely have this chaat in their menu without fail 🙂 

After relocating to the US , the first time I had the yummiest masala puri was the one that a close friend prepared. The taste of her Masala Puri took me back to those good old days in Mysore. 

When I asked Ramya to share her recipe for Food-filment, she readily agreed and was more than happy to give out her recipe secrets 🙂 Thanks Ramya Bhat for sharing your very famous Masala Puri recipe. 

So here is the recipe for the Best masala Puri  that I have ever had 🙂

INGREDIENTS:

Dry Green peas – 1 cup

Potatoes – 1 small, peeled

Carrots – 1 small, peeled

Onions – 1 

TO GRIND

Star Anise – 1

Cloves – 4

Cinnamon – 1 inch

Bay leaf -1

Garlic – 1 to 2 clove

Ginger – 1 inch

Coriander Leaves / Cilantro – ½ bunch

Mint leaves / pudina – ¼ bunch

Green Chillies – 4 to 5 

Red chillies – 1

OTHER SPICES NEEDED: 

Chaat masala – ½ tsp

Coriander powder – 1 tsp

Red chilli powder – ½ tsp

Tamarind pulp – 1 tbsp

Cumin seeds – ½ tsp

Oil – 1 tbsp

Salt as per taste

GARNISHING

Puris

Onions – 1 finely chopped

Tomatoes – 1 finely chopped

Shredded carrots – 1 cup

Coriander leaves – finely chopped

Lemon pieces – few

Sev

METHOD:

Soak the dry peas in enough water for 6-7 hours. Drain water and keep aside.

In a pressure cooker, add the soaked and drained peas, potato and carrot. 

Cook for 3-4 whistles.

Remove and allow it to cool.

Meanwhile in a pan, heat oil, add cumin seeds and sauté the coarsely chopped onions. 

 Sauté the onions till they become translucent. Ensure that the onions don’t smell raw.  

Once they cool down, add the onions into a blender / mixer along with the potato, carrot and a handful of cooked peas and the other ingredients mentioned under ‘to grind’ section. 

Blend it to a fine paste.

In a deep bottomed pan, add the remaining cooked peas, the ground paste and a cup of water, allow it to boil well.

SERVING

In a bowl, crush some puris, add spoonful of the masala / gravy. Add the garnishing – onions, tomatoes, carrots, coriander leaves and sev. 

Serve it piping hot.