Masala Puri is a favorite evening street food among Mysoreans and Bangaloreans. The gravy is prepared using Peas and spices and the snack is arranged in layers, with crushed crispies as the base, hot peas gravy over it, raw vegetables on top of it and sweet and spicy chutneys and powders over it.
Cooking Time : 30 Minutes + Soaking time
Serves : 6
2 Cups Dry Peas
2 Tomatoes, Chopped finely
2 Onions, Diced
4 Garlic cloves
1 tbsp Chole Masala powder
1 tsp Garam Masala
1 tsp Chili powder or 4 Red chilly soaked in water and ground to a paste
2 tsp Oil
Salt to taste
1 Tomato, Chopped finely
1 Onion, Chopped finely
1 Carrot, Grated
1 tbsp Coriander Leaves, Chopped finely
Juice of 1 Lemon
1 tsp Fried Somph(Aniseed) Powder
24 Flat and Crisp Papdi/Puri’s
1 Cup Plain Sev
1 Cup Boondi
1 Cup Meethi Chutney/Sweet Chutney (Optional)
Soak Peas overnight and cook them. Grind 1/2 cups cooked Peas and keep it aside. Grind Tomatoes, Onions, Garlic and Ginger to a paste. Heat oil in a pan and add the Masala paste and fry until the moisture evaporates. Now add the boiled Peas, Chole Masala, Garam Masala, Chilli Powder or Chilly Paste and Salt to taste. Add the Peas paste and mix well. If the gravy becomes too thick, add more water and cook.
Arrange 6 crushed puris in a serving plate. Pour a cup of gravy over it. Sprinkle Onions and Tomatoes over it. Garnish with Lemon juice, Coriander leaves, Somph powder, a spoon of Sweet Chutney and Sev.
Serve hot. Repeat the same for the remaining Puris.
it is wonderful