Masala puri recipe (Bangalore Street Style Chaat)

Masala Puri is a spicy and sour brim smack chaat. This street food is perfect for those chilly or rainy days when you want something piping hot and delicious. Course, you can have masala puri whatever time of the year, whenever your philia yearns for something spicy, something tangy & sweet, with a kick in of many unique flavors. Indians love their chaat: spicy, sweet, tangy and all the flavors in between. And we've made others fall in love with these foods, too!

They evoke the memories of fun times worn-out collectively with crime syndicate and friends. These are perfect foods for get-togethers and potlucks. This dish is no different — has all the elements and hits the right notes on the taste plate.

About Masala Puri

Masala puri is a delicious street food from Bangalore, where flavorful green peas curry is served all over a bed of crushed crisp puris, garnished with onions, tomatoes, coriander leaves and sev. Sometimes tamarind tree chutney is also served over the peas curry.

Masala puri is a famous food from Mysore, and especially loved in Bangalore and Mysore. You'll find street vendors serving tasty versions that subtly disagree from each separate. If you love to try different varieties of chaats, specifically the ones bursting with quintuple flavors and fillings, you'll revel my recipe immensely.

Bearing many resemblances to ragda, this masala puri is equally delicious but with a entirely different flavour profile. Both use dried peas, the Bangalore masala has green peas spell the Mumbai version contains white peas.

My recipe

My formula is made the unquestionable way with the use of dry green peas, Green River chilli and herbs. Spell this dish isn't spicy like misal pav and is kids' friendly, make a much milder version by going away out the chilies.

You'll feel two styles of masala puri served at solid food stalls. The standard green godsend with coriander and mint. The fewer unrefined variant has peas and carrots rare-roasted in an orangish gravy. This one uses less of herbs and more of red chili powder.

In a lot of eateries in Bangalore, you will also discover the obvious mushy cooked common peas being assembled instantly with a green or chromatic gravy and then topped with garnishes. So there are so many a shipway masala puri is made and served.

This savory snack as wel makes for a light protein-rich dinner party and works atomic number 3 a repast prep option. Ready the gravy 2-3 years in advance. Store in the refrigerator and serve fiery with puris and early garnishes.

You necessitate

This Bangalore masala poori recipe uses ingredients that are available in almost engraft-nutrient kitchens.

Dried green peas: This ingredient is the center of the recipe and gives information technology substance, flavor and then much more. Masala puri won't taste the very with white peas or some other beans/legumes.

Potato: Boiled and mashed white potato thicken the bunc, provides bulk and consistency to the masala gold rush. You can skip it, but the gravy will be weak and require another thickening.

Onion & tomatoes: As much as in any separate Indian curries, these 2 ingredients add flavor and punch to the dish. They frame the masala stem and serve as crunchy garnishes. You pot skip the onion for a Jain reading but not the tomato. Use juicy and ripe cherry-red tomatoes.

Coriander and mint leaves: Fresh coriander and mint leaves give the dish its putting green tinge and better the feeling profile. They also help in digestion.

Spices: Nothing elevates a simple serve into something delightful like the right mix of spices. Here I am using cumin seeds, garam masala, red chili pulverization, and fennel powder. Cut back on chili powder to glower the heat levels. You can add chaat masala for the superfluous tang.

Other ingredients

Coloured, garlic and ill chilli are wont to enhance flavors of the dish. I have used them in chopped form, you can also practice ginger garlic paste if you father't have the completely colorful and ail.

Jaggery: Kannadigas love to equalise the try out and flavor of many dishes with a small amount of jagghery. This hint of jaggery makes the recipe as authentic as it gets. What's more jaggary provides a nice balance to the spicy and tangy elements.

To assemble: You will need fried puri (or papdi), Allium cepa, tomato plant, carrot, coriander leaves, tamarindo chutney, lemon juice, and sev/farsan. You may skip carrots and maize succus based on your preference.

How to make masala puri (stepwise photos)

Preparing the dried peas

1. Rinse and inebriate 1 loving cup of dried grean peas in a large bowl for 6-8 hours or sooner overnight. Drain the water and rinse the soaked peas that have now doubled in size.

2. Pressure cook the peas: Peel the potato and add it with green peas to a pressure cooker. Add ¼ teaspoon of turmeric and 3 cups of water. Faithful the chapeau and pres cook for 15-20 minutes or until you hear 4-5 whistles. Get the pressure going of course. The peas should glucinium well cooked and softened.

If cooking in Instant pot, pressure cook for 10 minutes. Let the press release naturally.

Make the masala

3. While the peas are cookery, prep the different ingredients. Chop tomatoes and onions for the bonanza. Finely chop onions and tomato for toppings.

4. Add 1½ to 2 tablespoons of oil to a pan or pot & heat information technology. Reduce the heat to baritone and add ¼ to ½ teaspoon cumin seeds. Add ½ to 1 teaspoon of fennel seeds and arouse to prevent the seeds from burning. When the seeds start spluttering, add 1 cut jet chili, 1 column inch ginger slices and 2 to 3 sliced cloves of garlic. Sauté for 1-2 minutes until redolent.

5. Add the chopped onion (about ½ a cup) and sauté for 2-3 minutes until it turns translucent.

6. Add the chopped tomato (about ½ to ¾ cup) and ¾ to 1 teaspoon of salt. Cook for 5 minutes, until the tomatoes turn mushy. Stir oftentimes to ensure the food doesn't hold fast the bottom.

7. Move the onions tomatoes to a go with in the pan. Add ¾ to 1 teaspoon of ruby-red chilli powder and ¾ to 1 teaspoon of garam masala.

8. Mix to coalesce and ready for a some minutes to let the flavors blend. Turn bump off and cool this completely.

Make masala paste

9. Check if the peas and potatoes are cooked. Peas should represent slightly mushy, partially property work and fully cooked.

10. Add the sautéed onion plant tomatoes to a grinder jar on with ½ cup of coriander leaves (with tender stalks) and 15-20 mint leaves. Also add 2 tablespoons of boiled peas. I usually take the acme portion of the done peas from the arena, which mostly has the loosened skin from the peas. Adding peas to make the paste provides thickness to the gravy.

11. Pulverisation the cooled masala to a smooth thick paste. Do not add water at this arrange.

Bring i masala puri gravy

12. Add the blended paste to the same pan on medium-low heat and cook for a couple of minutes until aromatic.

13. Add the remaining peas and the potatoes, along with the stock (water we used to cook the peas).

14. Mash the tater gently & mix well to thicken the godsend. This is the consistency you will beat.

15. Add 1 cup of energizing piddle, jagghery (if using) & 1 teaspoon tamarind paste (optional). Simmer the masala for 10 to 12 minutes. Stir at frequent intervals. In the meantime, prepare the tamarind chutney, using my notes (if you're making it at home).

16. Sample and add more salt to the bunc if required. The masala should be medium substantially and the rawness gone. When the oil specks rise to the topmost, withdraw from heat. This is the consistency you should look for. The masala gravy thickens a bit after cooling, and then turn off consequently.

17. I victimized store bought ready to child puri papads. At once is the time to fry them. Wake around oil colour in a frypan. When the oil color is hot enough, fry the puris, 3 to 4 at a time. Drainpipe excess oil on paper towels Beaver State off them to a sword colander.

Get together the masala puri

18. In a serving plate/stadium, beat 6-7 chaat puris for the lowly.

19. Pour the masala gravy (wake it up if it's gone cold). Add 2-3 teaspoons of tamarind chutney.

20. Circus tent with finely chopped onions and tomatoes. You can also summate grated carrot for a healthier selection. Mizzle some lemon succus on top. Sprinkle chaat masala if desired.

Peak with sev, bhujia or other farsan. Crush few puris as toppings for extra crunch or top with puffed puris. Add finely chopped coriander leaves. Prepare the remaining lawn bowling and serve masala puri immediately.

Pro tips

• Use unfermented dried peas. Old peas take longer to cook and can lack in feeling.
• Father't ever use fresh frozen peas! Seriously, you don't want a gooey, mushy gravy. They taste sweet, tend to go soft and ruin the overall texture.
• Don't skimp on the spices. They add the zing that makes masala puri such a crowd pleaser.
• Mystifying fry the puris for best results operating room use waiting to eat pani puris.

Substitutions

• Vatana/dried white peas will cause in a pinch. 50-50 works better! Use fractional green and half white but exclusively white peas won't give the same trusty masala puri flavor.
• Not a fan of spud? Reduce the quantity of potato and add carrots.
• Skip onion plant and ail if you dress not eat them.
• Wany to go easy on oil? Zap unemotional puris for 30-40 seconds. Usance parched chips, tacos, nachos or papdis, sooner unflavored.

Related Recipes

Recipe card

• ▢ 1 cup dried green peas
• ▢ 1 medium potato
• ▢ ¼ teaspoon turmeric
• ▢ 3 cups piss to pressure cook

For curry/gold rush

• ▢ 1½ to 2 tablespoon oil
• ▢ ½ to ¾ teaspoonful cumin seeds
• ▢ ½ to 1 teaspoonful finocchio seeds (adjust to taste)
• ▢ 1 inch ginger (peeled and sliced)
• ▢ 2 to 3 garlic cloves (sliced if large)
• ▢ 1 green chili pepper scratch (cut if fashioning for kids)
• ▢ 1 medium onion (½ cup sliced)
• ▢ 1 medium tomato (½ to ¾ transfuse chopped)
• ▢ ¾ to 1 teaspoon Strategic Arms Limitation Talks (adjust to taste)
• ▢ ¾ to 1 teaspoonful chilli powder (geographical area or byadgi)
• ▢ ¾ to 1 teaspoon garam masala
• ▢ ½ cup coriander leaves with tenderize stalks (tightly packed cup)
• ▢ 15 to 20 stack leaves (Pudina, you Crataegus oxycantha skip if you don't the like)
• ▢ 1 cup H2O (to bring to consistence)
• ▢ 1 teaspoonful jagghery (to balance the tasting, optional)

To foregather

• ▢ 30 to 40 puris (surgery papdi, I use store bought ready to youngster puri papads)
• ▢ 1 small Allium cepa finely chopped
• ▢ 1 small tomato (deseeded and fine chopped)
• ▢ 2 tablespoons coriander leaves powdery chopped
• ▢ ¼ cup tamarind Indian relish (or refer notes to make your own)
• ▢ ¼ cup nylon sev (or any early like mixture or farsan)

Prepare green peas

• ▢

  Add green peas to a pot and rinse them asymptomatic under operative water a few times. Cover them with pure water and soak for 6 to 8 hours.

• ▢

  Later drain the water and gargle them well with fresh urine. Moisten and peel a Solanum tuberosum. Add that as well to the bowl and pour 3 cups piddle.

• ▢

  Pressure cook these for 4 to 5 whistles or 20 minutes along a medium heat.

Making masala for masala puri

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  While the peas and potatoes pressure cook, heat oil in a pot or pan.

• ▢

  Add fennel seeds and cumin seeds. They will lead off to sputter, sum ginger garlic and greens chilli.

• ▢

  Saute for 1 to 2 minutes to discover the aroma of ginger and garlic. Then add onions sand saute until transparent.

• ▢

  Hyperkinetic syndrome tomatoes and salt. Sauteed until the tomatoes soften and the raw smell disappears.

• ▢

  Slide the onions and tomatoes to a side and add red chilly powder and garam masala. Mix and saute until the masala begins to smell, for a minute or so.

• ▢

  Cool this completely and add to a grinder jounce.

• ▢

  Meanwhile determine the peas. When the press releases naturally undetermined and check. They should be soft cooked, almost mushy & part keeping shape.

• ▢

  Take 2 tbsps of the cooked peas, cool them and bring to the grinder. I usually take the height lot of the cooked peas, which mostly has the loosened shin from the peas.

• ▢

  Grind wholly of these to a smoothen paste without adding water.

• ▢

  Add this back to the hot pan and saute for a some minutes until aromatic. This takes near 4 minutes.

• ▢

  Next transfer of training the cooked peas, potato and stock (the water in which the peas and potatoes cooked).

• ▢

  Mash the potato with a spatula and desegregate everything. I don't mash the peas As they are already mawkish.

• ▢

  Pour 1 cup more than piss and cook on a medium heat until deep-chested. Add jaggery and tamarind if desired.

• ▢

  In one case it came to a seethe I cooked for about 7 to 8 proceedings. The cutting flavor of the mint and coriander leaves goes away by then. Taste test and add more salt if needed. Turn off the kitchen range.

Assembling masala puri

• ▢

  Before assembling ensure you keep everything ready. Chop onions, tomatoes, lemon and Coriandrum sativum leaves. You can consumption make without tamarind chutney too. Simply if you want you give the sack check my easiest Tamarindus indica chutney recipe here.

• ▢

  Crush 7 crisp puris or papdis and add them to a serving plate or bowl. Pelt masala puri as much as you want.

• ▢

  Add tamarind Indian relish, onions, tomatoes and coriander seed leaves. Add sev and more crushed puris if you favour.

• ▢

  Serve masala puri immediately as the crunchies soften after a spell.

1. You can substitute puris with baked chips, tacos, nachos or papdis, preferably unflavored.
2. Hop making tamarind Indian relish and add a bit of tamarind and jaggery to your bonanza. But it is easier to make the Indian relish with my easy recipe. You can chit out the inter-group communication provided in the ingredient leaning & instructions.

Alternative quantities provided in the recipe tease are for 1x only, original formula.

For best results follow my careful step-by-gradation photo instructions and tips to a higher place the recipe card.

Nutrition Facts

Masala Puri Recipe

Amount Per Helping

Calories 441 Calories from Endomorphic 108

% Unit of time Value*

Fat 12g 18%

Saturated Fat 1g 6%

Trans Fat 1g

Na 657mg 29%

K 2155mg 62%

Carbohydrates 68g 23%

Fiber 20g 83%

Sugar 11g 12%

Protein 22g 44%

Vitamin A 2612IU 52%

Vitamin C 190mg 230%

Calcium 489mg 49%

Iron 17mg 94%

* Pct Daily Values are supported a 2000 calorie diet.

© Swasthi's Recipes

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