Ever since I made channa masala chaat a couple of weeks ago, I’ve been thinking about making the masala puri that my husband, Tejas had mentioned. I finally got around to it last night. Masala puri is a common street food in Bangalore where Tejas is from. I found many recipes, but one post on Aayi’s site for masala puri looked the most interesting and was based on one of her readers comments. It includes mace which I have never used before and something called marathi moggu which I’ll have to see if I can get from India for next time. She has another version as well which adds chutneys, so we did just that. And we topped it off with a little dahi as well.
After pressure cooking the peas, the pea skins all came off and they were not a very good texture so I ended up separating out all the good parts of the peas from the shell. Does anyone have any idea why this is? Were they too old? Should I have soaked them instead of just cooking them longer?
1 cup dry white peas
1/2 cup toor dal
1 teaspoon cumin seeds (jeera)
A couple little pieces cinnamon bark
½ teaspoon peppercorns
¼ teaspoon nutmeg
¼ teaspoon mace
2 teaspoons coriander powder
1 teaspoons red chili powder
¼ cup desiccated coconut
Puris (we use store bought)
1 onion diced
½ carrot shredded
1 tomato chopped
½ cup cilantro chopped
Yogurt thinned out a little
Sweet tamarind chutney (this is my favorite store bought kind)
Sev (we use store bought)
- Soak the peas for 6-8 hours. Pressure cook with the dal in separate containers for 16-18 minutes after the first whistle (this is too long for the dal, but it doesn’t really matter since you’re blending it anyways). If you don’t soak them, they just take a lot longer in the pressure cooker (I pressure cooked both the dal and the peas for 16 minutes, then I put the peas back in for 10 minutes, then back again for another 10 minutes!).
- Dry roast the cumin seeds, cloves, cinnamon and pepper corns in a medium skillet until toasted.
- Grind these spices along with the nutmeg, mace, coriander powder, red chili powder, and coconut. I used a coffee grinder.
- Put the dal and this ground mixture along with water into a blender and blend until smooth.
- Poor this mixture through a seive into a small sauce pan. It should be quite runny.
- Add the peas and salt to this mixture.
- Put 6 or so puris into a bowl and crush them a little with your hand.
- Top with the dal & pea mixture.
- Top with onions, carrots, tomatoes, and cilantro.
- Add a little yogurt and a little sweet tamarind chutney.
- Sprinkle with sev.