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Masala Puri Recipe| Chaat Recipe – Mysore/Bangalore Style

Masala Puri

Come evening, the street sides of Bangalore, Mysore cities would see the magical appearance of street food specialists from out of nowhere, like mushrooms sprouting out after a flash of rain. Masala Dosa corner, North Indian foods, Manchurian’s, Ice cream vendors and among these lot, enticing you towards its corner would be the king of all chaat foods – THE  MASALA PURI !!

Masala Puri is available all over India and each region has made it their own. It’s easily adaptable to local cuisines, nutritious and healthy, Masala Puri is packed with varied vegetables with oil kept to the barest minimum. What?? No oil, no fry?? Then it would not be tasty or a snack would be your supposition. Let me assure you, ONE SPOON & you enter Snacks paradise. The crunch of the puri blending with the silky, smooth texture of the gravy, gravy that is spicy, redolent with the aroma of herbs added to it. Crunchy onions jostling for space with the velvety tomatoes, Shredded carrots competing with sev/mixture . A plateful of this healthy snack is a meal by itself. It’s perhaps students cheapest dinner.

Masala Puri and Pani Puri are very popular in Mysore-Bangalore belt. Loved by young and the old, it’s a go to snack for many. The array of veggies and the gravy plus puri would make it seem that recreating Masala Puri in our kitchen is a tough task but Nay, It’s one of the easiest dish to make and assemble since everything is readily available at your nearest departmental shop. All you need is a bit of patience and planning & voila! A plateful of Steaming deliciousness is ready to take you out of this world.

Without further ado, Lets  look at the process of making Masala Puri.

Ingredients:

Ready to make  Puri – 1 pack

Oil – To fry the puri

For the Gravy

Potatoes – 4 (medium Sized)

Peas – 1 bowl (soaked for at least 5-6 hours)

Mint – 1 medium sized bunch

Coriander Leaves – 1 medium sized bunch

Garlic – 4 cloves

ginger- Medium size (chopped into pieces)

Green Chillies – 4-5 ( acc to taste)

cumin Seeds/Jeera -1 tsp

Tamarind – Marble sized

Garam Masala Powder – 1tblsp

Chaat Masala –  4 tsp

Salt – Acc to taste

For Garnish

Onion – 1 Medium Sized ( Sliced)

Onion – 2 Big (finely chopped)

Tomato – 2 (firm ones chopped into small pieces)

coriander leaves – Half a bunch ( Chopped fine)

Carrot – 2 Medium sized ( shredded in a grater)

 

Method:

1.Clean the soaked peas. Clean and peel the skin off the potato

2. In a cooker, put the peas and Potato together and cook it for 3 whistles ( mine takes 3 whistles to cook).

While the cooker is dutifully cooking the food that’s going to send us to bliss..Let’s pop up the puri’s.

1.Heat oil in a medium sized pan. take care not to overheat the oil.

2. When the oil gets medium hot, drop a handful of puri’s into the oil. take it as soon as it puffs up on both side. Do not allow it to brown too much.

Keep it aside to cool. Continue the process until you have the requisite numbers for the family.

MAKING THE GRAVY!

Now that the cooker has stopped it’s buzzing sound. remove the whistles. If the peas have water. KEEP IT! DO NOT THROW IT AWAY.

1. Take the potato from the cooker.

2. Mash it well. ( do not worry, if there are minor lumps, they just add to the awesomeness)

3. Heat 1- 1/2 tblsp of oil. when the oil gets heated. Add Onion & garlic clove.

4. The onion will change color. Add the green chillies, cleaned and washed coriander leaves and mint leaves. keep frying on a low-medium heat until the leaves wilt, onions & garlic are cooked but are not browned.

5. Turn off the stove and wait for the onion mix to cool.

6. Once cooled, take a mixie jar, add the onion mix, Cumin, tamarind, ginger, garam masala powder and grind until its smooth.

7. Mix the ground masala into the mashed potato. Clean the jar and add the water into the potato mix.

8. Add 2- 4 cups of water until the potato mix is well diluted.

9. light the stove and bring the potato mix to boil. Add peas along with its water to the potato mix.

10. When potato starts to simmer/boil. Add chaat masala powder and salt. Check for seasoning.  Adjust to your taste.

11. Let the Potato mix boil until it assumes a thin gravy consistency ( or consistency of your choice). Turn off the heat.

MASALA PURI TIME

Take a plate. Add crushed puri’s ( about 6-9/plate).

Pour the hot gravy over it ( hear the puri drinking up your gravy greddily, never mind, they are all coming to you later)

Sprinkle chopped onion, tomato, carrot ANNNND Sev/Mixture/Farsaan atop the mix.

Garnish with coriander.

Serve it piping hot!!

** Squeeze drops  of lemon juice, if you are a sour lover ( But check the taste before opting for lemon)

NOTE:

Puri’s can be made beforehand and stored for a week or  so.

Nowadays, you get already cut onions,carrots and coriander at leading departmental shops (with veggies section). Avail this feature if you feel disinclined to peel, chop the veggies.

Do NOT use fresh peas. Use only dried peas for Masala puri.

About Mahe

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