Masala puri, or Masalpuri, is an Indian snack which is especially popular in the southern states of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh. A form of chaat, the dish originated in the Indian state of Karnataka and has now become famous in the entire Indian subcontinent. Crushed puris are soaked in hot masala gravy made up of puffed rice, green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, carrot shavings (optional), coriander leaves and sev are then added, before the dish is served.
The variation from the south India particularly from the Bangalore and Mysore region has taken the recipe to another level. unlike other regions masala puri, here in Bangalore it is made saucier with lots of ragda gravy. the deep-fried snacks like puri and fine mixture is topped on top of this sauce with a hint of green chutney and tamarind chutney. hence in each bite it would explode with taste combination and hence its popularity. Let's get started and check out the recipe.
INGREDIENTS
FOR PRESSURE COOKING:
white peas- 1 cup (Soaked for 8-9 hrs)
Potato- 1 (peel)
Turmeric- ½ tsp
Water- 3 cup (for pressure cooking)
Oil- 1 tsp
FOR MASALA PASTE:
Onion- 1
Green chilly- 4 to 5 nos
Ginger- 2 inch
Garlic- 1 (12 to 13 pods)
Coriander leaves- few
Tomato- 1
Cinnamon - 1inch
Cloves –2 nos
Pepper corns - 4nos
FOR CURRY:
2 tbsp oil
chilli powder - 1 tsp
1 cup water
Salt to taste
Chat masala- 1 tsp
Garam masala – 1 tsp
FOR SERVING (1 SERVE):
4 puri
1 tsp tamarind chutney
1 tsp green chutney
2 tbsp spicy sev
2 tbsp tomato, finely chopped
2 tbsp onion, finely chopped
1 tsp coriander, finely chopped
pinch chaat masala
Pinch garam masala
Pinch dry mango powder
Pinch salt
Pinch black salt
PROCEDURE:
MASALA PURI GRAVY PREPARATION:
Take soaked peas in the cooker and add potato, turmeric and oil. Add 3 cup water and pressure cook for 6 whistles. Take 4 tbsp of peas in a mixer jar.
Take out the potato separately and mash slightly, adjusting the consistency as required. keep aside.
Now prepare masala paste by heating 2 tbsp oil, add onion and saute till the colour changes slightly. Now add garlic, green chillies and saute slightly.
Turn off the stove. Let the mixture cool completely. Add this mixture to the mixer jar in which we had taken the green peas in 1st step.
further, ginger, tomato, coriander leaves, pepper corns, cinnamon and cloves. Blend to smooth paste adding water if required. keep aside.
In a large kadai heat 2 tbsp oil and add the ground paste.
Now add chilli powder, Chat masala, garam masala and salt. Mix well and let it boil. Cover the lid and cook for 15 minutes on low flame until spices turns aromatic and oil separates.
Further, add mashed potatoes and peas. add water adjusting the consistency as required and boil for 5 minutes or until the flavours are well absorbed.
Masala puri curry is ready to enjoy.
MASALA PURI ASSEMBLING:
Firstly, in a plate crush 4 puri used to prepare pani puri.
Pour in a ladleful of prepared masala puri gravy.
Now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.
Also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
Finally, enjoy masala puri recipe sprinkling chaat masala, garam masala, dry mango powder, salt, and black salt.
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