Here's a recipe for Bengaluru Style Masala Puri:
Ingredients:
For the Masala:
1 cup dried white peas (soaked overnight and boiled until tender)
2 medium-sized onions, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon chaat masala
1/2 teaspoon garam masala
Salt to taste
Oil for cooking
For Assembling:
20-25 crispy puris (can be store-bought or homemade)
1 cup whisked plain yogurt
Tamarind chutney (optional)
Mint-coriander chutney (optional)
Sev (crispy chickpea flour noodles)
Finely chopped onions, tomatoes, and coriander leaves for garnish
Instructions:
In a pan, heat some oil and add chopped onions. Sauté until they turn golden brown.
Add ginger-garlic paste and green chilies. Cook for a minute until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy.
Now add red chili powder, turmeric powder, cumin powder, chaat masala, garam masala, and salt. Mix well and cook for 2-3 minutes.
Add the boiled white peas to the masala mixture and mix everything together. Cook for another 5 minutes, allowing the flavors to blend. Adjust the seasoning if needed.
Remove from heat and keep the masala aside.
To Assemble:
Take a plate and arrange the puris on it.
Gently crush the top of each puri to create a small hole.
Add a spoonful of the prepared masala on top of each puri.
Drizzle some whisked yogurt, tamarind chutney, and mint-coriander chutney over the puris.
Sprinkle some finely chopped onions, tomatoes, and coriander leaves on top.
Finally, garnish with a generous amount of sev.
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