Masala Puri

-
India is well known for it's chaat items. The taste of chaat items varies among different states. Masala puri is famous in the streets of Karnataka. Can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

NOTE : 
  • Traditionally, hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • Prepare gravy masala/ragda the previous day for better taste.
  • Let the gravy masala/ragda be hot while serving for better taste.
  • Eat as soon as you serve else puri will become very soft and looses it's taste.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • Gravy masala/ragda goes well with dosa,chapati,poori and parathas also.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Taken : 25 Minutes

Yield : 3-4 servings
Masala Puri
Masala Puri

Ingredients:

For Gravy Masala / Ragda :
Cooked Pigeon peas/fresh green peas1 bowl
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Chaat masala1 tbsp
Red Chili Powder1 tsp
Garlic Ginger Paste1 tsp
wateras required
Pepper powder1/4 tbsp
Cumin powder1/2 tbsp
Boil pigeon peas/fresh green peas.
Masala Puri Gravy/Ragda

Method :

  1. In a Mixer jar, add cooked/boiled pigeon peas/fresh green peas along with garlic ginger paste and grind it into a fine paste.
  2. Transfer the paste from a mixer jar into a pan and add sufficient amount of water to form a thick gravy.
  3. Boil the gravy by adding salt,pepper powder,turmeric powder,chaat masala,cumin powder and red chilly powder.
  4. Stir and reduce flame.
  5. Allow it to boil and switch off the flame. So our masala puri gravy/ragda is now ready. Next is to prepare 2 types of chutney(i.e., sweet/tamarind and hot/mint chutney)

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Masala Puri

For Masala Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Masala Gravy/Ragdaas needed
Boiled Potato1 finely chopped
Tomatoes1 finely chopped
Onions1 finely chopped
Boiled Peas1 Cup
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed


Method :

  1. In a plate, add crushed puris.
  2. On that pour masala gravy/ragda. Remember, gravy masala or ragda should be hot for better taste.
  3. Spread finely chopped potato,tomato and onions on top of it.
  4. Add sweet/tamarind chutney and green/hot/mint chutney as needed.
  5. Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  6. Serve hot and enjoy the taste.

Comments

Post a Comment

Popular Posts

Bitter Gourd Pickle / Karathe Kudko

-
Image
My husband and I like the bitter gourd Fries.  Bitter gourd was one such vegetable that I hated as a kid and slowly started to like the fried bitter gourds after marriage.  We love to have it on rainy seasons and that was the reason for me to get the bitter gourd from the market. But unfortunately we both fell sick and I wanted to avoid the fried items but I had bitter gourds in my fridge and I had to use it. I tried to find out bitter gourd dishes but I was interested in none of them. Finally, decideD to make bitter gourd pickle that goes well with rice soup/paej.  Bitter Gourd Pickle/Karathe Kudko has a spicy coating and that tempted me the most as I love spicy food. This dish turned out to be so tasty and  mind blowing that now I prefer this instead of bitter gourd fries. You too try this and experience the spicy and sour taste of it. You have to taste it atleast once and the other advantage of this dish is it can be stored for weeks in an airtight container. ...
Read more

Shavige Bath / Vermicelli Upma

-
Image
This is a very famous and traditional dish of Karnataka especially Udupi. This dish is usually made out of rice vermicelli / shavige / thin noodles. It is a very simple and easy recipe. Best for lunch and breakfast. This dish has different variations. The color and ingredients like tomato, vegetables, lemon etc can be adjusted based on the availability. Can use any types of vegetables if available or can simply skip adding any vegetables to it. Similarly, people who likes it to be colorful and spicy can add turmeric and red chilly powder instead of green chilies. Thus, this dish can be either red, yellow or white in color. NOTE :   Number of green chilies depend on how spicy they are. I am using 5 as mine are not very  spicy. If you don't have lime water(Lemon juice) then use raw mango or tomato instead . Optional - Can use coriander leaves at the end to garnish. Can use even wheat vermicelli instead of rice vermicelli.  Vermicelli must be roaste...
Read more

Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

-
Image
This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice. In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed. Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together.  NOTE :   Can use yellow or old cucumber along with this. Can separate water and horse gram if need...
Read more

Sambar / Kolmbo

-
Image
This is my favorite dish. Sambar is called as Kolmbo in Konkani. I prepare this dish atleast once in a week. Very simple, tasty and easy recipe. It goes well with plain rice, idli, dosa and ragi balls. I use sambar powder prepared by my  mother-in-law . Before I used to make it from MTR or Ganesh sambar powder. I will post someday the recipe for my mother-in-law's sambar powder. Who ever has tasted my mother-in-law's kolmbo has become a fan of it and I too belong to that group. So my mother-in-law gets me a bottle of sambar powder every time. NOTE : We are adding turmeric powder and oil while boiling toor dal as it helps to boil fast. I am not cooking toor dal and vegetables together because toor dal will take more time to cook by then all the vegetables will get over-cooked. Better to dissolve sambar / kolmbo powder in water or tamarind water. Time Taken : 20-25 Minutes Yield : 3-4 servings Sambar / Kolmbo Ingredients: Seasoning : Red Chillies ...
Read more

Phenori / Sweet Satta

-
Image
Phenori also called as Sweet Satta is a sweet dish prepared during special occasions specially during Diwali. My mom always used to  prepare it during Diwali and we kids used to finish all within a week. Personally, I am not a sweet lover but I can't stop eating Phenori. They are so yum, crispy and tasty. The procedure to prepare it looks difficult but is really not so. Try preparing little at first so that you get an idea how it tastes or how much difficult it is. NOTE :  Sugar Syrup can be used instead of Sugar powder. Phenori should be fried properly else they will become soft. You can sprinkle chiroti rawa  or rice flour to make them crispy. Roll from center to the side. All the layers should be clearly visible. And avoid the centre from getting thin. The number of layers can be 3,5 or 7. The oil/ghee to fry should be medium hot and not too hot. Preparation Time : 30 Minutes Cooking Time : 5 Minutes Total Taken : 35 Minutes Ingredien...
Read more