Chaats always have an extra space even when when my tummy is full. I have tasted masala puri in many places like SKS, A2B etc but the one I love is the street style so I searched for a similar recipe and am glad I found this.
Though the orginal recipe has the tag of bangalore style - I couldnt judge it as I havent tasted the ones at Bglre...And to me this was apt like the street ones which was what I wanted. First when I was cooking the gravy I felt like a overdose of the spices and was skeptical of how it would turn out. But once fully cooked and assembled it tasted awesome, hubby loved it and asked for a extra helping and yes mission accomplished :)
Masala Puri - Ingredients
Makes 2 plates
- Puri - 10
- Sweet & Green Chutney - 1 tbsp each
- Dry green peas - 1/2 cup(Soak overnight and pressure cook it)
- Toor dal - 1/2 cup (Pressure cook till soft with a pinch of turmeric)
- Sev - 1/4 cup
- Grated carrot - 2 tbsp
- Chopped onion - 3 tbsp Finely
- Coriander leaves - 1 tbsp finely chopped
- Coconut - 1 tbsp
- Red chilli powder - 3/4 tsp
- Salt - to taste
Dry Spices :
- Cloves - 2
- Cinnamon - 1/2″
- Coriander seeds - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Peppercorns - 1/8 tsp
- Nutmeg - very small piece
- Marathi moggu - 1/2
- I didnt have marathi moggu so used star anise instead though it is not the actual equivalent.
- Do not use fresh peas
- The above quantity is for making 2 plates.
1.Dry roast all the spices for 3mins till nice aroma comes. Grind it along with coconut and red chilli powder to a fine paste.
2.Pressure cook peas for 3 to 4 whistles or until soft, Pressure cook toor dhal for 4 whistles with immersing level of water , smash it up so that it is fine. Transfer toor dhal to a heavy bottomed container and heat it up.
3.Add coconut paste to it and allow it to boil for a good 5mins(add water if it is too thick). Add required salt. Then transfer the cooked peas and give a quick stir.
Once assembled serve immediately when the gravy is still hot and the puris are crispy.
- Adding sweet and green chutney is purely optional but I recommend adding them for the extra flavour. I love sweet chutney in masala puris so go for extra helping :)
- The toppings can be adjusted as per your taste.
- Make sure to serve while the gravy is still hot to enjoy the taste.
- I used homemade puris, you can use store bought ones too.
Labels: Chat Items