{"id":1458,"date":"2012-05-05T15:23:17","date_gmt":"2012-05-05T22:23:17","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1458"},"modified":"2014-03-18T13:01:10","modified_gmt":"2014-03-18T20:01:10","slug":"masala-puri","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/masala-puri\/","title":{"rendered":"Masala Puri"},"content":{"rendered":"
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Ever since I made channa masala chaat<\/a> 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<\/a> looked the most interesting and was based on\u00a0one of her readers comments<\/a>. It includes mace which I have never used before and something called marathi moggu<\/a> which I’ll have to see if I can get from India for next time. She has another version<\/a> as well which adds chutneys, so we did just that. And we topped it off with a little dahi as well.<\/p>\n

After pressure cooking the peas,\u00a0the 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?<\/p>\n

1 cup dry white peas
\n1\/2 cup toor dal
\n1 teaspoon cumin seeds (jeera)
\n3 cloves
\nA couple little pieces cinnamon bark
\n\u00bd teaspoon peppercorns
\n\u00bc teaspoon nutmeg
\n\u00bc teaspoon mace
\n2 teaspoons coriander powder
\n1 teaspoons red chili powder
\n\u00bc cup desiccated coconut
\nSalt
\nPuris<\/a>\u00a0(we use store bought)
\n1 onion diced
\n\u00bd carrot shredded
\n1 tomato chopped
\n\u00bd cup cilantro chopped
\nYogurt thinned out a little
\nSweet tamarind chutney (this is my favorite store bought kind<\/a>)
\n Sev<\/a>\u00a0(we use store bought)<\/p>\n

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  1. 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!).<\/li>\n
  2. Dry roast the cumin seeds, cloves, cinnamon and pepper corns in a medium skillet until toasted.<\/li>\n
  3. Grind these spices along with the nutmeg, mace, coriander powder, red chili powder, and coconut. I used a coffee grinder.<\/li>\n
  4. Put the dal and this ground mixture along with water into a blender and blend until smooth.<\/li>\n
  5. Poor this mixture through a seive into a small sauce pan. It should be quite runny.<\/li>\n
  6. Add the peas and salt to this mixture.<\/li>\n
  7. Put 6 or so puris into a bowl and crush them a little with your hand.<\/li>\n
  8. Top with the dal & pea mixture.<\/li>\n
  9. Top with onions, carrots, tomatoes, and cilantro.<\/li>\n
  10. Add a little yogurt and a little sweet tamarind chutney.<\/li>\n
  11. Sprinkle with sev.<\/li>\n<\/ol>\n