Masala puri is likely one of the hottest chaat recipes in Bangalore. Being in Bengaluru for the previous 20 years, I’ve tasted this masala puri in lots of road aspect chaat outlets. It has a particular flavour and style. All of us find it irresistible.
Not too long ago when my daughter was asking me to make masala puri at residence, I attempted to recreate the chaat store model model after watching many YouTube movies. Truly there are two variations of Bangalore masala puri recipe.
Right now I’ve shared the model which was near those I tasted in chaat outlets. Mates, do do that recipe and let me know your suggestions.
Masala puri recipe | Bangalore chaat store model masala puri for night snacks
Delicacies: Karnataka
Class: Snacks
Serves: 3
Prep time: 10 Minutes
Prepare dinner time: 20 Minutes
Complete time: 30 Minutes
1 cup – 250ml
- Dried inexperienced peas – 1/2 cup
- Potato – 1
- Water and salt – as wanted
To grind
- Cinnamon – 2 inch piece
- Cloves – 3
- Ginger – 1 inch
- Garlic – 10 cloves
- Cardamom – 1
- Tamarind – Gooseberry measurement
- Massive onion – 2
- Jaggery – 1 tsp
- Pepper corns – 1/4 tsp
- Cumin seeds – 1/2 tsp
- Byadgi Pink chilli – 4 to six
- Mint leaves – a handful
- Coriander leaves – fistful
- Roasted gram dal / Daliya / Pottukadalai – 1/4 cup
- Water and salt – to grind
To make masalapuri
- Readymade puri – 15
- Massive onion – 1 (chopped)
- Carrot – 1 (grated)
- Coriander leaves – Few
- Bhujia /Sev / Omapodi – to garnish on high
- Candy chutney – non-compulsory
- Chaat masala – a pinch
- Roasted jeera powder – a pinch
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HOW TO MAKE MASALA PURI CHAAT
- Wash and soak dried peas in a single day. Stress prepare dinner including peeled potato, water, salt for two whistles in low flame.
- Open the cooker. Drain the surplus water and mash the potato.
- Grind all of the components given underneath “to grind”. Add to the peas water.
- Boil for jiffy until flavourful. Gravy will thicken barely. Change off the flame.
- To make masala puri, prepare the fried puri in a plate. Crush it coarsely.
- Prime it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, candy chutney, a pinch of chaat masala, cumin powder.
- Lastly garnish with bhujia/ Sev. Serve instantly, take pleasure in !
METHOD – STEP BY STEP PICTURES
- Wash and soak dried peas in a single day. The subsequent day drain the soaked water. Take the soaked peas in a strain cooker base. Add required water, salt and peeled potato. Stress prepare dinner in low flame for 2 whistles.
- Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Combine nicely and put aside.
 
- Grind all of the components given underneath “ to grind” to a easy paste. Add to the peas cooked water, combine nicely. Add extra water and salt if wanted.
- Boil the gravy for 10 minutes until you get good aroma and thickness. Change off the flame and put aside.
- Deep fry readymade puri and put aside.
 - To make masala puri, take a plate. Prepare the fried puri. Crush it coarsely. Add the cooked peas, required gravy, candy chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Lastly garnish with sev. Serve instantly. Take pleasure in.
 
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Observe
- Regulate the amount of spice powders as per your style.
- You possibly can skip potato but it surely provides a thickness to the gravy.
- Don’t forget to make use of mint leaves because it provides a pleasant taste.
- Addition of Candy chutney is non-compulsory. However I used it as my daughter loves that means.
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Do that Bangalore model Masala puri chaat and revel in !
