Masala puri
Have any of you visited Bangalore? If yes, you must have tasted the chaats and the most popular chaat in Bangalore is Masala puri. You will get it everywhere. It is as popular as (or rather more popular than) any other chaat. I tried my best to make this at home, but was never successful. It would taste great but nothing like the original masala puri. I don’t know if this is available anywhere else or not, because I never found it in Indian restaurants here(though all other chaats are available, this is missing). Few days back, I even googled for this recipe, but all I found were normal puris(deep fried ones) with some kind of masala in them and not a ‘chaat‘.
While talking to my friend Poornima few days back, she accidentally said her friend had given her the masala puri recipe. Do I need to say I pestered her to send that recipe?? (these days everyone gets scared to tell me any new food experiments, because I start asking the recipe :D). She sent this recipe and this is one of the best masala puris I have ever had. I will not say more than that, try it yourself to know what I mean.
I will give the recipe in steps.
Sour soup:
1 tea spn jaggery
3/4 tea spn tamarind extract
1/2 tea spn cumin seeds
1 cup water
Salt
If ready made extract is not available, extract the thick juice of one small lemon size tamarind.
Method:
Roast the cumin seeds(fry without oil) and powder them. Mix all the ingredients and boil for around 5-10mins.
Sweet chutney:
9-10 dates
3/4 tea spn tamarind extract
1/2 tea spn cumin seeds
1/2 tea spn coriander powder
1 and 1/2 tea spns jaggery
Salt
If ready made extract is not available, extract the thick juice of one small lemon size tamarind.
Method:
Roast the cumin seeds(fry without oil) and powder them.
Make a smooth paste of all the ingredients.
Spicy chutney:
1 tea spn oil
1/2 tea spn mustard seeds
3-4 strands coriander leaves
3-4 green chilies
1/2 tea spn chili powder
1 tbl spn dessicated coconut
Salt
Method:
Heat oil and add mustard seeds. When they start to pop up, add green chilies, coriander leaves, coconut, chili powder, salt and fry for 2-3 mins. Grind it into a smooth paste.
Other Ingredients and preparations:
- 8-10 small puris(ready made puris used for pani puri)
They can also be made at home with this recipe
- 1 and 1/2 cups dry green peas(green vatana)
- 1/4 cup boiled and mashed potatoes(optional)
Soak the peas overnight and cook them in cooker along with salt. They should be cooked till soft (they take a long time to cook). Mix potatoes with peas.
- 3/4 cup grated carrot
- 3/4 cup finely chopped onion
- 1 tea spn chaat masala
- 1 tea spn red chili powder
- 3/4 cup sev(optional)
- Rock salt(optional)
To serve:
In the serving plate, take some puris. Crush them lightly with hand.
Spread 2-3tbl spoons of peas on the puris.
Pour 3-4 tbl spns of the soup.
Spread 1-2 tea spn (or desired amount) of sweet chutney.
Spread 1-2 tea spn (or desired amount) of spicy chutney.
Spread onion, carrot(I didn’t add carrot in below picture). Sprinkle chaat masala and chili powder.
Spread sev if desired. Serve immediately.
Preparation time : 30mins
Serves : 2-3
PS: Fresh or frozen peas cannot be used for this dish. They give a very different taste not suitable for masala puri.
Roasting and powdering cumin gives a very different aroma. Any dishes where raw cumin powder is required, use roasted cumin powder instead of ready made one.
Wow!its me first to comment ur receipe.First i like to appreciate for ur gr8 job.Nice Pic of step by step process.
Clear explanation with good receipe…Hats off!!!!
Advance Diwali wishes…..
October 13th, 2006 at 12:25 pmwow…. keep a plate for me— I have tried bhel puri at home will post the recipe soon— never tried making masala puri— thanks for sharing
October 13th, 2006 at 12:45 pmThis looks delicious,but instead of roasting and powdering the cumin
October 13th, 2006 at 12:52 pmseeds you can use readymade cumin powder,also the best chaats
including masala puri are made in Mumbai,cos I have been in both
Mumbai and Bangalore,they use kabulichana(the one which we use for chole)instead of green peas in Mumbai.But this looks yummy and I am soon gonna try it.Thanks for the recipe
Thanks Usha, Priya. Let me know if you try it.
Deppa, Cumin is one thing I wanted to explicitly mention, but forgot. Roasting and powdering cumin will give very different aroma as well as taste than normal cumin powder. For any raw dishes, ready made cumin powder is NOT used as it gives that raw smell. I even read this in one very popular recipe book recently. I tried it twice once with readymade cumin powder and the other with roasted cumin powder, the aroma was very different.
October 13th, 2006 at 1:21 pmWOnderful recipe shilpa, I do this at home and some how figured out the recipe by trial and error, but nothing can beat the ones that u get in those carts in bangalore. I think yours looks very close to that and I am sure it will also taste as good. Will try your version soon and will let you know how it will turn out.
October 13th, 2006 at 1:23 pmGreat step by step pictures Shilpa, tempts one to try. Thnx for your efforts.
October 13th, 2006 at 2:12 pmamazing chaat shilpa…..thanks for explaining step by step…i will give a try when i have little patience..its a wonderful one and love chaat alot.
October 13th, 2006 at 4:44 pmWow Shilpa! great job of explaining step-by-step. I’m really craving some right now
October 13th, 2006 at 5:14 pmcheers!
i luv all chat items ….we have a restaurant called spice cafe here in orlando and they have the best chats in town. ur recipe looks soo yummy and i want to try it soon…i have tried some of our fellow bloggers recipes and just need to have a collection of pic to put together in my blog to appreciate their talents.
October 14th, 2006 at 7:27 amshilpa- this looks really nice, i’ve always wanted to try making these “pani puri” chats, but haven’t yet…..it would be nice for a party…or….just myself!!
your sev is beautiful too BTW…i use roasted cumin/jheera seeds along with chilli, black pepper/kala mirch, and salt for quick fruit salads/snacks…i think it should always be roasted for raw foods too.
thanks for a great recipe!
October 14th, 2006 at 11:43 pmShilpa, chaat looks tempting enough to try out immediately. Thanks to your step by step explaination.
October 15th, 2006 at 4:08 amHey Shilpa,
October 15th, 2006 at 7:12 amYummy looking chaat. Masala Puri is my absolute favourite. I make it all the time. Ever so much that during potluck parties people are always asking me to make this. Will share my recipe when I make it next.
I love your pictures. I feel liek reachign out for your plate.
I have been lookign at all your lunch box recipes and been trying to use them. Thank you for those. Thsoe are really helpful. The honey with the fruits is an excellent idea. I loved the sound of the Potato biryani recipe. Have yet to try it. Will let u know when I try it.
Thanks
Latha
Oooh! Lovely, Shilpa! The only thing I might add are chopped coriander leaves. Are masala puris are a specialty of Bangalore/Mysore? My Bombayite husband did not know of masala puri but enjoyed it thoroughly when we had it in Mysore from a roadside gaadiwala.
October 15th, 2006 at 9:10 amHumm yet another Bangalorised chaat. Its just like having desi chinese and Domino’s pizza called southern spice
I know you guys will gimme those looks for writting this.
In the North and Mumbai too we don’t add carrots! But I guess unless the recipe is adapted to the local taste it does not recieve appreciations.
I am born and brought up Mumbaikar, travelled all over so ……
I think my Blr friends would like this taste.
October 15th, 2006 at 9:52 pmShilpa I have tagged you on my site
October 16th, 2006 at 3:27 amHi Shilpa,
I love the way you showed the assembly step-by-step - with green peas this sounds really great! Thanks for sharing the recipe and the procedure
October 16th, 2006 at 7:13 amShilpa,
October 16th, 2006 at 9:38 amLove the pics…..the masala puri looks so………….. tempting. Makes me want to try it out.
Thanks all for your lovely comments. Please let me know if you try this recipe.
October 16th, 2006 at 1:55 pmwonderful..thnx for sharing
October 16th, 2006 at 11:49 pmVery organised presentation. My hubby loves this. I prefr it with kabuli channa
October 17th, 2006 at 12:35 amRecipe looks tempting but everytime i make the puris for pani puri they dont puff up and i end up making papdi chaat or sev puri, pls let me know the exact recipe for the puri and also can i have the recipes for making the namkeens like the one we get from Haldirams made of dals(moong,chana) and the gujrati ghatia
October 17th, 2006 at 2:48 amI love chat and am always trying new chat recipes. Thanks for this one!
October 17th, 2006 at 7:42 amshilpa,Masala puri is so delicious………..wish i could just a scoop off the plate.
October 17th, 2006 at 8:37 amshilpa,Masala puri is so delicious………..wish i could just take a scoop off the plate.
October 17th, 2006 at 8:37 amHi shilpa…
October 17th, 2006 at 11:46 ami am great fan of ur website….honesty must say itz because of ur recepies i am surviving here :).
I tried the masala puri yesterday….i was good. My husbands compliment ” it looks exactly like how it is in the wesite”…..that was good enough for me !
It surely did remind me of my blore masala puri….miss it sooo much
thanks a lot !!
Shilpa,
I’ve fallen in love with the way you present your recipes ! Since i saw the puff recipe in your site i’ve been a regular visitor here and i love the pics and the recipe looks delicious. My mouth is watering already .
October 17th, 2006 at 11:57 amHi Shilpa……I read in my mails, abt masala puri comments from readers. When i saw the recipe and your gr8 pictures, i realised what it was. I have eaten this only once at a roadside stall near Aanegudde Temple abt 3 years ago. (famous Ganapathi Temple in Kundapura district). I still remember the taste, but have no idea how to make it. Now i can try it this weekend. We were abt 40 people who visited the stall at abt 6 pm although we told him in advance we would be there. All of us finished the entire stock and gave him extra money too for serving us well. My cousin told us that he is very famous for masala puri. Only one diff, he did not use carrots as maybe they are not ready avble. Thanks for sharing.
October 18th, 2006 at 9:04 amI have become a great fan of ur website.My daily routine was to check tarla dalal or other cooking sites,but from the time i have come across AAYISRECIPES i have not logged on to any other site except for this.Keep up the good job, and i will also try to share my recipes in the future.
October 25th, 2006 at 2:13 amThanks Shilpa for the detailed post. I made this exactly as you mentioned. I used a lil more of sweet chutney (sweet tooth, cant help) It tasted excellent and my son loved it too. Very nutricious too. A good snack from Karnataka. Thanks again.
October 26th, 2006 at 8:51 amWaiting to try this out, Masala puri is my favorite chaat and specially the one with green peas, In Bangalore restaurants usually serve with chic peas, but the chaat bhandars on the streets use green peas and my God its so delicious.
Never seen that version of masala puri in teh Indian restaurants here in the US. Miss U Bangalore
November 21st, 2006 at 6:32 pmExtremely well presented. Thank you so much for sharing. I’ve been trying to get the recipe for the spicy chutney (Masale - if you know kannada, you know what I mean, That’s what the cart guy calls it) for a long time. I’m going to make this tomorrow. I miss Bangalore. (although it’s changed so much…. miss those old peaceful times)
December 6th, 2006 at 9:08 pmthis site is new for me i liked youers ricepis thanxs i like masala poorie
December 12th, 2006 at 8:52 pmHey the recipe sounds great and am a pakka bangalorean. I stay in Dubai and as mentioned by few people above here in middle east they have all kinds of chats but no Masala Puri. I have tried hunting it in every restaurant possible but no use. I love masala poori and would do anything to go to bangalore to have 3-4 plates of masala puri. i will soon try out ur recipe and post the feedback.
December 26th, 2006 at 5:01 amVery well presented, thanks
to add a bit of more spice for people who really love spicy chat….”include Cloves and Cinnamon while preparing spicy chutney, this will surely tickle your taste budds. But quantity should go proportionately, never mind if it is less but certainly not more else it can spoil your chat”
Cheers
January 5th, 2007 at 9:51 amSunil
hi shilpa,
January 10th, 2007 at 10:21 amur recipe looks grrrrrrrrrrrrrt .
step by step explanation…right now iam in boston,USA 5and half months pregnant ..
i dont get any of those stuff here hope u can understand my cravings after being in bangalore so many years..we can give up anything not gaadi masala chats…
i will try and see how it will turn out …
but somebody plzzzz tell me what he puts in the plate will be even more watery and thicker right ?he will just use sweet and thick gravy ..but how do i do thick gravy?
Hi Manjula, Thick gravy is the spicy chutney and sweet chutney mentioned above. The watery(thin) thing is sweet soup. Just try this and you will know.
January 10th, 2007 at 12:38 pmcan anybody help in getting the above recipe
January 30th, 2007 at 9:47 pmcan anybody get me the recipe of palak paneer foodlands, abu dhabi Thanks in advance
January 30th, 2007 at 9:49 pmHi Shilpa,
January 30th, 2007 at 9:53 pmI have tried ur recipe but the spicy chutney or thick gravy as specified by manjula….. is not the taste of the gaadi masala chat in sanjaynagar… please let me know about thick gravy….me and my husband love masala puri and we sta
in abu dhabi so missing it…
i tried this new chat dish called naram garam.. itz really yummy n very very simple..
peel the potatoe skin.. half boil it.. than cut it as cubes.. than shallow fry them til golden brown on both sides.. than put salt, chilli powder,garam masala,chat powder and squezze lemon..!!!
February 20th, 2007 at 6:18 am.. many of u love churmuri,tomatoe masala which u get in ghadis..!! first i’ll tel de proce to make churmuri..
February 20th, 2007 at 6:30 amgreen chutney: 3 green chilli n 2 cloves of garlic, make a paste out of it..
churmuri:
chop onions, grate carrot..
take a vessel put the puri into it(white color) , than put salt,2tbsp of oil,onion,carrot, green chutney,fried ground nuts .. than squezze lemon.. if u wan wan u can put chakli bits!!
tomatoe masala:
cut in de tomatoes.. thin slices…!! than put salt,pepper,green cutney ,lemon n spread over them.. then put fried ground nuts than put puri(white color)…
thatz it.. it’s good 4 evening snacks!!
Hi All,
Tried this one. It is very authentic. The gravy was a little watery, any suggestions to make it thicker???
February 28th, 2007 at 1:25 pmKavitha, the gravy cannot be made thick since it does not have any thickening agent. You ca ad both the chutneys to it so that it gets a bit thick.
February 28th, 2007 at 6:49 pmHey… answers to all of the above, i just make the thick spicy green chutney. To the above recipe, add a boiled potato and 2-3 table spoons of sour cream. The gravy will just be so thick, creamy and rich. Add sour cream and potatoes according to how much cilantro you are putting. Mix and match.
March 22nd, 2007 at 11:07 pmHi Girish,
March 23rd, 2007 at 5:50 amThanks for the tips. I will try sometime.
Acutally… another thing you can do to make the spicy chutney thick is put some over boiled peas in it and let it grind with the potatoes and sour cream.
you can also put a green pepper or a brocoli in the spicy chutney while grinding it if you are health consicous. It doesn’t change the original taste.(unless you put too much in it)
March 24th, 2007 at 4:16 pmHi Shilpa,
March 27th, 2007 at 3:45 amDiscovered your site by accident while looking for a bride for my brother. You have put in a lot of effort in your site and it is beautiful. I hope to learn a lot of new recipes and maybe make a few friends too. I just loved the step by step photos in your recipes. keep up the good work.
Regards,
Sangeetha
Hi Shilpa,
Looks good and yummy. I have freaked out a lot on road side Masal puris in Mysore and Bangalore. My husband also loves it. I had got a recepie sometime back from my aunt, I made a lot of modifications to that and now I am more or less close. Even my husband has approved it. All are same except the green spicy chutney where I use Pudina , rosted cummin seeds, Cinnamon , clove , Khus-Khus . I grind all these with Pudina ginger and green chille and handfull of cooked green peas. Put water and boil it for some time.
March 29th, 2007 at 6:29 amHi Shilpa,
I have got hooked on to your site
I not only find your recipes good…but also the interaction happening for each recipe. I read through the recipe and end up reading all the comments too. Good job! Happy cooking and sharing!
March 29th, 2007 at 5:05 pmShilpa,
April 8th, 2007 at 3:19 amI chanced upon your website while doing a search for North Canara and South Canara food. This is a foodie person’s ultimate delight. I would be trying out the recipe for Masala puri soon.
Thanks for sharing!
Shilpa,
Thanks for posting this recipe. I couldn’t have asked for anything less when I ate them. It reminded of my trips in Bangalore to have this with my Dad while I was a little girl.
Kavitha
April 22nd, 2007 at 2:30 pmhii shilpa,
thnks for sharing this recipe,,the best part is u have mentioned everythnig systematically easy to understand and follow,,,and it looks yummy tooo..
ill definetly try tht..
thnks again
sana
May 10th, 2007 at 3:53 pmHi Shilpa
Thats the perfect recipe. But i have tried adding green peas to spicy chutney for taste and thickness. U know peas n coconut gives a great taste, n may not be the B’lore masala puri. But its a recipe followed in my native place (Sagar). Its quite yummy and pleasent taste. Anyway try it out once…
Cheers
May 11th, 2007 at 3:28 amBindu
Hi Shilpa
May 22nd, 2007 at 5:31 pmthis is my first visit to ur site.saw so many great recipes
have to try them one by one.
hi shilpa
June 2nd, 2007 at 4:46 amthisis my first visit 2 ur site, really it is amazing.recipe of mslpuri was great& chaats r my fvrt,thks verymuch
hi shilpa
June 2nd, 2007 at 4:51 amreally amazing,recipe of mslpuri was great& chaats r my fvrt,thks verymuch
I have searched so many sites for this receipe, I was thrilled to find it here. The dish looks yummy. Can’t wait to try this out. thanks a ton.
June 13th, 2007 at 8:54 amhi
well i am a banglorite but the masala puri u said is good but u HAVE to try the one u get in sukhsagar in magestic.
the trick to it is not the sweet chutney
……
make a gravy with
green peas and some strong spices.
then do what u did above no carrots as it makes it sweet….
try it. its awesome!!!!!!!!!!
Shilpa: Anu, Some strong spices??? Do you know what are the spices used there? have you tried making it at home? I have searched for the masala puri recipe everywhere possible. This is the only one that I liked so far even though it is not exactly same as Bangalorean recipe
June 14th, 2007 at 11:59 amHi Shilpa, your Masala puri recipe was really great and excellent. i just had it and i am writing to you. but instead of the puri i used papads. Wow it awesome. I enjoyed it so did my family. Thanks for your great recipe.
June 15th, 2007 at 8:04 amHi Shilpa,
I just made masala puri using your recipe and it came out soo well!! I now know what you meant by “authentic Blore taste”!!Both my husband and I enjoyed the chaat…thank you so much for the nice recipe
July 27th, 2007 at 8:34 pmSmitha.
hi its great but i want a recepie of panipuri masala in powder form can u provide plz ill be grateful
July 30th, 2007 at 7:43 amHey,
Perfect Recipe. No one could have put it any better. Every time I go to Bangalore ( i am in Uk) i dont miss to visit the favourite Masala puri fella and make him richer. I always asked him for recipe, and do you think , he would have given it to me? Naa, he never gave, he always fobbed me off saying, that he got it made by someone and he just sold it.
But guess what,,, ALL THANKS TO YOU, I now know the recipe. I cant wait to get started on making it. I will post a message after I have licked my hands clean.
You have made some real good efforts to post this recipe. It is great. Perfect. Keep up the good work.
Regards,
August 11th, 2007 at 11:35 pmChanu
Hi Shilpa,
I love looking at your site trying out recipies…i read this masala puri recipie it is quite inteesting i just have doubt can we use dates syrup instead of dates..
Regards
Ramya
Shilpa: Ramya, I donno what a date syrup is. But if it is something like a paste of dates, then you can use it instead of normal dates.
August 15th, 2007 at 8:03 pmHai !!!!!!!!!!!!!!!!!!!!!!!!!
Thanx a lot for sharing the receipe. really it is fantastic. I being at Bangalore
for 18 yrs I had really experienced the chaats. The real taste of Masala Puri & Panni Puri. But now as I had settled in my home town Trivandrum, I really missed the chaats. on visiting your site i got to know more about the receipe. I shall try the same at home. byeeeeeeeeeeeeeeee
Regards,
August 23rd, 2007 at 9:10 pmRavi Kumar PT
Adding a little “black salt” will add to the flavor.
http://en.wikipedia.org/wiki/Black_salt
August 28th, 2007 at 7:05 amHi Really good stuff. Keep shareing your recipes Welldone. Me & my family travel to orlando every year please advice us any good restaurants in orlando with tasty food like yours. Thank you. Bobby
Shilpa: Sorry Bobby, I have never been to Orlando.
August 30th, 2007 at 12:43 amShilpa, Congratulations on your wealth of recipes that look so enticing! I have been looking for the Bangalore Masala puri for a while now in vain…until I bumped into you
Can’t wait to make it!! - Chaya
August 30th, 2007 at 12:52 pmHi,
September 24th, 2007 at 5:02 amI tried this recipe today and it was very yummy. Everyone in our family loved it. Thanks for the recipe. — Deepa
Hi
My favourite chaat !! Mumbai is the best place to eat all the various chaats !!
In North America, you should be able to find the puris in any Indian Grocery Store and these days you also get Knorr Sauces which include the green sauce and the sweet tamarind sauce. So this recipe is very easy to make. You can even make “Ragda” with the white peas and use for this recipe. I normally make large batches of “ragda’ and can then serve with Patties, Masala Puris or even normal puris !! Try it.
Shilpa: Chetna, I know chaats are a speciality of Mumbai. But this particular chaat is one of the most popular ones in Bangalore. I haven’t seen it anywhere else. I think the masala puris that are available in Mumbai are different (thats what some of my readers have mentioned above). I use ready made puris too. But I don’t like the sauces, I like the freshly made ones because I can control the taste as I want.
October 5th, 2007 at 11:57 amO!this is a wonderful recipe ……
December 20th, 2007 at 6:17 pmeasy to understand and make ….
thanks
hi,
keep posting the new recipes . Even i am interested in cooking. Thanks for the delicious recipe. Can mail to my personal id.
December 25th, 2007 at 4:28 amHi,
January 8th, 2008 at 1:03 amI am from Bangalore,this recipe looks yummy,but doesnot look like the original version.Everything is ok but, it is lacking a thick spicy sauce which is poured on the plate on puri and peas, almost felling down from the plate. Even I have been searching for the recipe of that sauce, but in vain.Anyone who knows the recipe,please post it so we can have the original masala puri, from bangalore
Thanks you very much for the Masala Puri recipe. I tried it out and came out great based on my kids reaction as well as my wife.
Appreciate the step-wise description of the recipe along with photos which helped me a lot. Only one thing though while preparing the Sweet Chutney. I had to soak the date overnight before I could grind it.
Great recipe and thank you very much.
January 10th, 2008 at 2:54 amI understand what Disha is referring to and I did ask the same question to a neighbour of mine who prepares chats @home. She gave me the following recipe and was not very specific about the qty of each item and that was something she says ‘kannu althe’.
1. Ample qty of Onion
2. Mint Leaves (Pudina)
3. Tomatoes
4. Green Chilli
5. Chat Masala
6. Pav Bhaji Masala
7. Salt to taste
8. Coriander Leaves
All these items should be ground using Mixer and add water to form the sauce which should be mixed with the other Masala Puri ingredients.
I tried it out and was good but not as good as they serve in the chat outlets in Bangalore. You can try variations of the above to get the correct mix as well as make sure that you keep on adding the paste while boiling the sauce in low flame else gets diluted after a few servings.
Shilpa: Thanks Venkatesh. I will try it sometime.
January 17th, 2008 at 8:21 pmHi , want to make couple of chats for a school fayer pls let me have your recipe.
Thanks and best regards
January 25th, 2008 at 7:33 amamr
wow its really a nice recipe.to be frank my childrens r very happy with this and also they liked the taste than the readymade one.thank-u very much.
January 29th, 2008 at 6:26 amDear Shilpa
Your website is not only great for recipes - you also express your thoughts so well that everytime I visit I feel I am visiting a friend. I have successfully tried many of your recipes and look forward to more.You have not posted what you are packing for lunch these days. Its amazing how you manage to cook and work and indulge in various other hobbies as well. You are indeed Super Shilpa. Do post a picture of yourself - I imagine you to be a smiley young energetic konkani kid
Am I right?
Shilpa: Thanks Tiba for kind words :).
January 29th, 2008 at 10:31 pmWow you have masala puri too on your blog!!! It’s my favourite.I have tried it at home twice.The second time i got it close to what we get in Blore/Mysore…I had a recipe and i altered it completely so that i could get the taste i miss so much.Me n my hubby were so happy eating it, really nothing can beat our love for chaats :)))
February 22nd, 2008 at 1:05 pmAfter seeing your post I want to eat it again and NOW!!!
I want to try your recipe also.But you havent mentioned the sauce they use? I used to eat from chat stalls and always saw them using the hot sauce/curry,never saw them using any raw chutney except the green paste for extra spice.Let us know if it’s a different version.Is this eaten hot/cold as only peas are cooked.It looks yummy.
this webside is Rocking!!!………………..
February 23rd, 2008 at 10:39 pmi want to know the liquid spicy mixture which is added on the puri and peas.
March 21st, 2008 at 6:26 amI see that many people left feedback. Still I wanted to leave my feedback. Because I was not able to keep my mouth shut. This is an Excellent Recipe. I was totally amazed. I prepared it and shared with my friend’s family and everybody got amazed. You should have been putting this into website step by step very carefully with lots of patience. Really it is a great job and also sharing to the public is another wonderful job.
March 22nd, 2008 at 5:41 pmHi,
receipe for masalapuri is good and clear. I usually prepare pani puri. let me try masala puri also. thanks for sharing preocedure. we can avoid eating out
nandini
March 26th, 2008 at 3:12 amhey
March 26th, 2008 at 6:33 amthis is amazing! i am originally from bangalore, am now in Chicago… and needless to say i miss the bangalore masala puri soo much!
I tried it yesterday and it was great!
was desperately looking for this recipe! Thanks soo much
Hi Shilpa
I’m a new bee to your website……..i tried your masala puri sterday ……i couldn’t believe myself….wow…..it was amazing ..tasted great …i’m basically from bangalore…..now in NewZealand……thanks for the great receipe………. !!!!!!!!!!!!!!!
April 1st, 2008 at 1:46 pmHi Thanks a lot for the receipe. Its a great one. I tried it out and my bangalore days are back to me. I think all bangaloreans who are staying away will definately thank you in tons like me.simply owesome.
April 4th, 2008 at 9:43 amHi Shilpa,
April 26th, 2008 at 7:45 amI tried this out.. The taste came out very well. It was tasting more like ragda pattice than masala puri. I think we are missing out on one more masala soup which is little spicy and which gives the strong and authentic taste to the masala puri. Time around wehn i had been to bangalore, i tried gettign reciepy from from gadiwalas.. but failed to get full list. no one as ready to part with it… if u get to know that please do share.
hey good news, try this out for the masala puri gravy.. i did this and beleave me it is gives exact taste of the gaadi masalapuri.
one big onion chopped into pieces,
fresh ginger pieces 2 tbl spoon,
garlic cloves - 4/5 medium sized
maharastrian ghoda masala/ any garam masala - 4 tbl spoons
green chilli 6/7
black pepper - 10
Chakke - 1inch or little less
coriander leaves - one fist full
Grind all the above ingredients into a smooth. Use the extra water available from the boiled peas. Never add plane water. If the water in the peas is less then add little water to some part of the peas and mash it properly before adding to the grind.
In a kadai heat some refined oil and add the above paste and heat it for few minutes.In the begining the smell will be raw and after few minutes the raw smell goes and the masala smell starts to give out.At this time add the one big cup of mashed boiled peas, salt to taste, amchur powder 1 tea spoon and 1 tea spoon of garam masala. Boil this gravy for about 15-20 mins. More u boil more will be the taste. while boiling make sure that the gravy consistancy is not made into very thick. Remember the gadi wala keeps adding the water from the center of the peas plate? this gives us the exact taste of the gravy. other procedures remain same. add this gravy before green chatni.
I had not added potato for base and for topping i had added few small peices of cucumber.
Enjoy……..
April 27th, 2008 at 8:49 am