Anyone who's been in Karnataka and has been to the chaat centers there, has definitely come across this name!!! Masala Puri (to be pronounced as Masaalpuri), as most of you would know, is a kind of chaat that is everyone's hot favorite in Karnataka. Though chaats originated in the northern parts of India, people from every nook and corner of the country have relished and devoured these delicacies. And it wasn't too long before people from different regions started bringing about variations to these heavenly delicacies and calling it their own!!!! :)
Masaalpuri is one such variation from Karnataka, that is one of the most sold chaat items in every big/small time chaat shops across the state!!!
Okay.... I just cooked up this whole story about the origin of Masaalpuri and stuff!!!!!! I just wanted to write something here before actually heading to the recipe... And I did succeed in getting your attention for a while, didn't I?!?!? :) Though I am not exactly sure about the origin of Masaalpuri, I'd like to believe that my assumptions are right.... It's nice to associate a story with the dishes we relish, isn't it??!?! But hey, Masaalpuri is indeed a speciality of Karnataka and I'm definitely not fibbing this time.... :)
I am posting this recipe on the request from one of my readers. I am sorry about the delay Mamatha.... I had the recipe in my drafts for quite some time, but I forgot to take pictures when I made it last time... really stupid, I know! So I had to wait till I made it again, to take pictures.... Enjoi!
12- 14 Flat Papdi
1 Potato, medium sized (Peeled, boiled and mashed coarsely)
1/2 cup Dries Peas (soaked in water for about 6-8 hrs)
1 Big Onion, chopped finely ( I prefer red onions)
1 tsp Oil
1 tsp Jeera
1 tsp Red chili powder
1/2 - 3/4 tsp Garam Masala
1/2 - 3/4 tsp Chaat Masala
1/2 tsp Turmeric Powder
1 tsp Tamarind paste OR Lime sized tamarind pulp soaked in warm water
1 tbsp Jaggery
2-3 strands Cilantro
1-2 tbsp Thin Sev
1 Tomato, small sized (chopped finely)
Salt as per taste
For the green chutney:
1-2 tsp Jeera
1.5" piece Ginger
5-6 strands Cilantro
2-3 Green Chilies
3-4 Mint leaves (optional)
- Add enough water to the soaked peas and pressure cook until done; It usually takes about 2-3 whistles.
- Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
- Heat oil in a pan and add jeera seeds; Keep aside 1-2 tbsp chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes or until done.
- Add the peas and the boiled & mashed potatoes to the sautéed onions and mix well; Add enough water to bring it to a watery- bhaaji consistency.
- Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and boil for a couple of minutes; Add more water if the masala thickens. Adjust the sweetness and masalas according to taste.
- Take about 5-7 papdi per plate and crush them coarsely with your hands; Spread the papdi around the plate.
- Pour a generous amount of masala all over the papdi; Top with sev, finely chopped cilantro, onions and tomatoes. Serve immediately.
Things to keep in mind:
- When you pour the masala on the papdi, the papdi might absorb some of the water content and the masala might become a little dry and thick.... So, keep that in mind while deciding on the consistency of the masala. You might wanna make it a little more watery than you actually want.
- Instead of combining all the masalas together, you could even make the green chutney and the tamarind chutney separately and pour them over the peas and potatoes while serving.
- You could also add roasted peanuts as a topping; Some people also add a couple of spoons of beaten curds.
- Masaalpuri tastes best when the masala is hot; So, make sure you heat the masala well, just before serving.
Serves: About 2 people
Prep time: About 40-45 mins