HomeBEGINNERS/LEARNER'S/RECIPES MASAALPURI CHAT/ಮಸಾಲ್ ಪುರಿ
24 September, 2018

MASAALPURI CHAT/ಮಸಾಲ್ ಪುರಿ

Posted in : BEGINNERS/LEARNER'S/RECIPES, CHATS on by : Divya Suresh

Recently my elder son formally started his culinary journey, so this is the very first dish which he made at the beginning of his journey. I want both my sons to learn proper cooking, for I don’t want them to face any kind of problem in future. In my opinion, everyone should know/learn at least some basic recipes which help them in the day to day management.

I’m going to name this category as ‘learner’s/Manoj’s recipes’ and from now onward I’m going to post all the basic dish’s recipes under this category, which will be enough (quantity wise) for  one person – two times or two persons – one time.

Masalpuri or masala puri is a lip-smacking Indian street food that originates from Karnataka, the southern state of India. In a way namma Bengaluru is famous for this chat. It has all the tastes in it like it is hot (spicy), sweet, tangy along with salt.

The golgappa wala pooris are used in this chat as well. Arrange these pooris in a plate, Pour hot and spicy dried green peas curry over the arranged pooris, layer it with green chutney, sweet & tangy date tamarind chutney, sprinkle finely chopped onion, tomato and coriander leaves generously garnish with sprinkled sev. The very taste lies in that dried green peas curry because of the set of spices/masala we use.

We can use either or both of the dried peas ie yellow or green or both in equal proportion. This is our most favorite chat for obvious reasons and we like it more when made at home.

I just guided him fully and helped him a little and he made it from the scratch. I must say it was too tasty and we all enjoyed the chat very gladly.

The measurements of all the ingredients mentioned below are enough to serve 4 people. We can arrange four plates of masala puri with the below mentioned proportions.

Ingredients : measuring cup used – 240 ml

For making dried green peas curry :

  1. Dried green peas/yellow peas – 1&1/2 cups
  2. Water – 3 cups
  3. Salt – 1 heaped tbsp (adjust as per taste as I have used rock salt)

For grinding :

  1. Cloves – 5 nos.,
  2. Carom seeds/ajwain – 1/4 tsp
  3. Cinnamon stick – 1/2 an inch piece
  4. Cumin seeds – 1 tsp
  5. Coriander powder – 1 tsp
  6. Black pepper powder – 1/2 tsp
  7. Marathi moggu/Capers – 5 nos.,
  8. Red chilli powder – 1 tsp
  9. Turmeric powder – 1/2 tsp
  10. Grated fresh coconut – 1/2 cup (loosely packed)
  11. Coriander leaves -1/2 cup (loosely packed)
  12. Cooked peas – 1 cup

PROCEDURE :

  • Soak dried green peas in enough water for 10 to 12 hours or overnight, then drain all the water
  • Put soaked green peas and 3 cups of water in pressure cooker and cook till soft (I gave it 4 whistles)
  • Gather all the ingredients listed below the heading “for grinding” and grind into a fine paste by adding 1 cup of water
  • Now add the ground paste into the cooked peas and boil well by adding salt, add more water if needed

For making poori :

  1. Chiroti Rava/fine semolina/sooji – 1/3 cup
  2. Whole wheat flour – 1/3 cup
  3. Cooking soda – a fat pinch
  4. Salt to taste
  5. Water – 1/3 cup (it was enough for me, but you can always adjust)
  • Combine everything well, make 3 equal portions, roll them (not too thin or not too thick), make round pieces with the help of a cutter, deep fry them in oil and set it aside (we can make 36 nos., of pooris)

For making green chutney: or you can also check here  ⇒ green chutney

  1. Coriander leaves – 1 cup
  2. Mint/Pudina leaves – 1/2 cup
  3. Curry leaves – 1 small string
  4. Juice of lemon – 1/4 tsp
  5. Green chilies – 2 to 4 (adjust)
  6. Salt to taste
  • Gather everything in a mixie jar/chutney jar and grind into a fine paste using required water

For making sweet chutney: or you can also check here ⇒ sweet chutney

  1. Dates syrup – 1/4 cup (you can use de-seeded dates also)
  2. Tamarind pulp – 1/4 cup (Strain it before to remove the dust particles)
  3. Red chili powder – 1/2 tsp
  4. Roasted cumin powder – 1/2 tsp
  5. Salt to taste
  • Gather everything in a small vessel/container and boil well while stirring in between

Others :

  1. Onion – 1 big (finely chopped)
  2. Tomato – 2 medium (finely chopped)
  3. Carrot – 1 big (grated)
  4. Sev – as per taste
  5. Coriander leaves – 4 tbsp
  6. Four plates and spoons

HOW TO PLATE THE MASALA PURI :

  1. Arrange the pooris (9 pooris per plate) and crush them a little on the top
  2. Pour approximately 3 ladles full of green peas curry on them
  3. Now spread  the sweet chutney, then the green chutney one by one
  4. Now spread the onion, tomato, carrot, coriander leaves and sev one by one