The speciality of Masal Puri is the tasty Masala which is prepared by soaking the dry green peas and the cooking it with a blend of spices. This piping hot spicy masala is poured over crushed puris and garnished with some sweet and spicy chutneys along with chopped onions , tomatoes, grates carrots and finally and handful of crunchy mixture /farsan is spread over the chaat and served.
The melange of flavors and the warm masala over the crunchy puris which have become partly soggy is a feast to the taste buds and you must eat it atleast once to know what it feels like .
Doesn't all this description get you drooling and make you want to have a bite right away ?
Well, worry not with a little pre preparation you can prepare this lip-smacking Masal Puri at home and enjoy with your family and friends.
Some of the famous lip-smacking street food recipes on my blog which you would love to try
What are the main elements that go into Masal Puri ?
- Masala made using soaked green peas . There can be many ways to do this, but I will share the recipe which we all like at home and is closest to what we have had food joints . You can make your permutations and combinations by adjusting the spice levels or even use mixed sprouts instead of just soaked green peas .
- Pani Puris to be crushed and use while preparing Masal Puri.
- Chutneys - Green chutney and Sweet Chutney
- Finely chopped onions, tomatoes ,cucumbers and some grated carrots .Skip onion for the satvik version
- Handful of spicy mixture of farsan and some roasted groundnuts
Soaking Time - 8 to 10 hrs
Preparation Time - 20 mins
Cooking Time - 40 mins
Complexity - Simple
Ingredients
100 gms soaked dry green peas
1 medium size potato boiled and peeled
2 medium tomatoes chopped
1 small cucumber chopped
1 small carrot peeled and grated
1 medium onion finely chopped
1 cup spicy mixture or farsan
10 to 15 fried pani puris (or as much as you need)
2 tsp garam masala powder
1/2 tsp red chilli powder
1 tsp dhaniya powder
Salt as needed
Finely chopped coriander
2 tsp oil
1/2 tsp jeera
2 green chillies finely chopped
Finely chopped ginger
Method
How to prepare the Masala ?
- Pressure cook the soaked green peas with some salt until it is soft and slightly mushy.
- In a pan , heat oil splutter the jeera and fry the green chillies and ginger .
- To this add the dry masalas (garam masala, red chilli powder, dhaniya powder) and fry on low heat for 30 seconds taking care not to burn it.
- Pour the boiled peas along with the water to this spice mixture along with potato crumbled and mix it well.
- Add about 2 cups of water and adjust salt if needed and bring it to a nice boil. The masala should have pouring consistency.
- Garnish with coriander and keep aside.
Preparation of Chutneys
Meetha /Dates Tamarind chutney
8-10 dates - remove the seed or use seedless
lemon sized tamarind
2-3 tablespoon powdered jaggery
1-2 tsp roasted jeera powder
1/2 tsp red chilli powder
pinch of salt.
Method
half a bunch fresh corriander / cilantro
1/4 bunch of pudina / mint
Few cashew nuts or raw peanuts
3-4 green chillies
1 tbsp lime juice
salt as per taste
pinch of black salt
Pinch of sugar
8-10 dates - remove the seed or use seedless
lemon sized tamarind
2-3 tablespoon powdered jaggery
1-2 tsp roasted jeera powder
1/2 tsp red chilli powder
pinch of salt.
Method
- In a big vessel, add the dates and tamarind with 1/2 cup water and bring to a boil for 5 mins. Let it cool well.
- Put them in a blender and grind it well and sieve it through a strainer.
- To this thick extract, add the jaggery , red chilli powder,salt,jeera powder and about 1 cup water and bring it to a slight boil .
- Once it cools down, you can refrigerate this chutney.
half a bunch fresh corriander / cilantro
1/4 bunch of pudina / mint
Few cashew nuts or raw peanuts
3-4 green chillies
1 tbsp lime juice
salt as per taste
pinch of black salt
Pinch of sugar
Method
- Blend all the ingredients except salt and black salt in a blender / mixie with minimal water only if needed.The lime juice does the needful.
- Finally add the black salt and normal salt and mix well.
- Store and refrigerate in a dry air tight container and use a dry spoon for prolonged shelf life.
How to assemble the Masalpuri /Masala Puri?
- Crush about 6 or 7 pani puris on a plate.
- Pour about 2 to 3 ladles of the warm green peas masala over it and a few spoonful of sweet and spicy chutney.
- Spread the chopped tomatoes, onions , cucumber, grated carrot and spicy mixture.
- Lastly garnish with fresh coriander and roasted peanuts for extra crunch.
- Enjoy it warm with a cup of Masala Tea .
looking so chatpata and perfect to munch on, basically its chat but everything in one.
ReplyDeletewhen you say dry green peas, do you mean split peas? I am a big fan of Indian street food and I am sure I will love this when I try it!
ReplyDeleteWow ! love these masala puris using the green peas masala. I have used the peas to make ragda to pour over pattice which tastes amazing so I am sure we would love this too. Just feeling hungry looking at your pictures.
ReplyDelete