Masala Puri

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. 

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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 

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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

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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

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GARNISHING

Puris

Onions – 1 finely chopped

Tomatoes – 1 finely chopped

Shredded carrots – 1 cup

Coriander leaves – finely chopped

Lemon pieces – few

Sev

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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.  

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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.

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

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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.

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