Monday, September 28, 2015

MASALA PURI | MASALA POORI | MASALA PURI RECIPE

Masala Puri has been our all time favorite chat! Both me and my husband Sushrutha love it! Whenever we go for shopping, it HAS to end by eating Masala Puri. :) This is one of the famous street chats in Bangalore.

It can be prepared at home easily. All you need to do is, make a gravy and then buy puris from any condiment stores. One packet of Puri will contain almost 85 Puris and it will serve around 10-12 plates of Masala Puri easily. A packet of Puri costs around Rs.40/- and once you buy it, you can store it in an air tight container. If you make gravy in a little larger quantity, then you can relish Masala Puris for two to three days! Make this gravy on a Saturday afternoon so you don’t have to go looking for chat in the evenings on Saturdays and Sundays. This is home-made and economical too! If you are expecting guests then this can be a good option too. Try it and I hope you will like it! :)



Ingredients
1 cup Peas
2 Potatos (Big size)
1 medium size carrot
1 big size tomato
2 tbsp. Red chilli powder/Green chillis
Salt to taste
2 tbsp. Coriander Leaves
3-4 Onions
1 tsp Tamarind Juice
1 Marathi Moggu
2 tsp. Cumin Seeds
2 tsp. Coriander seeds
1 Bay Leaf
1 thin Cinnamon
2-3 cloves
2 tsp. rice (any)
2 tsp. ginger garlic paste
Shev for garnishing

Method:


  • Soak peas in water for about 2-3 hours.
  • Pressure cook the peas along with the potatoes for about 3 whistles and let it cool.
  • In a pan add 2 tsp. oil and roast coriander, cumin seeds, bay leaf, cinnamon, rice(this will give thickness to the gravy), cloves, Marathi moggu for about two minutes. Now add onion, ginger garlic paste and saute for five minutes and turn off the flame and let it cool.
  • Now using half portion of the cooked peas and two pieces of boiled potato and tamarind juice grind it into a smooth paste along with the other spices that we have roasted. You can add green chillies or red chilli powder. I prefer red chilli powder. Use of green chillis will give green color to the gravy.
  • Pour this paste into a thick bottomed vessel and add the remaining boiled peas and potatoes. Cook it until it starts bubbling. Add salt as per the requirement. Set it in a low flame as the gravy is expected to be hot to relish the real taste of masala puri.

Serving:


  • Crush around 8-10 puris and pour the hot gravy on top of it. Also add the boiled peas seeds. (this is optional)
  • Add finely chopped onion, tomato and grated carrot above the gravy.
  • Now add shev and coriander leaves and serve immediately.

Note: You can add chilli powder in case you need it more spicy while you serv..


No comments:

Post a Comment