Masala Puri Recipe: Crispy, Spicy and Irresistible

masala puri

Masala Puri: Masala puri, a delectable street food delight originating from Bangalore, boasts layers of crisp puris, enveloped in a creamy and spicy dried white peas gravy, infused with a blend of aromatic spices and adorned with fresh vegetables.

Masala Puri

Preparation Time: 9 hours

Cooking Time: 20 minutes

Total Time: 9 hours 20 minutes

Cuisine: Karnataka, South Indian

Course: Snacks

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Ingredients:

For Cooking White Peas:

 

  • 250 grams dried white peas or dried green peas (1 cup)
  • 2 cups water
  • ¼ teaspoon salt
  • ⅛ teaspoon turmeric powder

 

For Masala Paste:

 

  • 1 inch cinnamon
  • 2 cloves
  • 2 marathi moggu (kapok buds), optional
  • 1 to 2 mace strands
  • 2 pinches nutmeg powder or grated nutmeg
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 tablespoon roasted chana dal (roasted husked bengal gram)
  • 3 to 4 medium garlic cloves, chopped
  • ½ inch ginger, chopped
  • ½ cup chopped coriander leaves (cilantro)
  • 1 to 2 green chilies
  • ¼ cup fresh coconut, tightly packed
  • ¼ cup cooked white peas
  • ⅓ cup water for grinding

 

For Peas Gravy:

 

  • 1 tablespoon oil
  • ⅓ cup chopped onions
  • ¼ teaspoon red chili powder or cayenne pepper or hot paprika
  • 1 cup water
  • 2 teaspoons sugar or as required
  • Salt as required

 

For Assembling Masala Puri:

 

  • 16 to 20 pani puri
  • ⅓ cup finely chopped onions
  • ⅓ cup finely chopped tomatoes
  • ¼ cup finely chopped coriander leaves
  • Chaat masala, as required
  • Lemon juice, as required
  • Tamarind chutney, optional, as required
  • Regular salt or black salt, as required

 

Instructions:

Pressure Cooking White Peas:

 

  1. Rinse and soak dried white peas in water overnight or for 8 to 9 hours.
  2. Drain the water and transfer the peas to a stovetop pressure cooker. Add salt and turmeric powder.
  3. Pour in water.
  4. Pressure cook for 15 to 20 minutes or until peas are tender. If not cooked, add ½ cup more water and pressure cook further.
  5. Once cooked, set aside.

 

Making Masala Paste:

 

  1. In a grinder jar, combine whole spices mentioned for the masala paste along with roasted chana dal, garlic, ginger, coriander leaves, green chilies, and fresh coconut.
  2. Add cooked peas and water. Grind into a smooth paste. Set aside.

 

Making Peas Gravy:

 

  1. Heat oil in a pan and cook chopped onions until they turn translucent.
  2. Add red chili powder, then the masala paste. Sauté for a minute.
  3. Incorporate the cooked white peas and water.
  4. Season with sugar and salt. Simmer until the gravy thickens and oil specks appear.
  5. Remove from heat and set aside.

 

Assembling Masala Puri Chaat:

 

  1. On a plate, crush 4 to 5 puris.
  2. Pour the peas gravy over the crushed puris. Add tamarind chutney if desired.
  3. Top with chopped onions, tomatoes, and coriander leaves.
  4. Sprinkle chaat masala, salt, and drizzle lemon juice.
  5. Optionally, add grated vegetables or sev for extra flavor and texture.
  6. Serve immediately.

 

Notes:

  • Dried green peas or fresh green peas can be substituted for white peas.
  • Instant pot can be used for cooking peas.
  • Customize with grated/shredded veggies and tamarind chutney for variation.
  • Assemble the chaat just before serving to maintain crispiness.

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