Masala Puri

MASALA PURI

For the puris:
1 pkg papdis or pani puris (readily available in Indian stores)
OR
1 cup All purpose flour
½ cup fine sooji
Salt to taste
½ tsp jeera or ajwain(carom seeds)
2 table spoons ghee or oil
Water as required
Oil for Frying

Method:
Mix together All purpose flour, sooji with carom seeds and salt. Heat the 2 tablespoons ghee/oil until very hot. Make a well in the centre of the flour mixture and pour the hot oil into the well, with the help of a spoon mix gently the whole mixture and rub them with hands until they resemble bread crumbs. Sprinkle water as required and roll out into a stiff dough. Cover with a damp cloth until used.
Roll out large rotis. With a fork, prick all the sides of the roti and with the help of a round cookie cutter or any small lid, scoop out small puris and deep fry in hot oil
Note: If the roti is not pricked, it will puff and those can be used for panipuris, the flattened ones can be used for making masala puris.

For the masala:
2 tbsp coriander seeds
1 tbsp jeera
½ tsp sounf( fennel seeds)
2 cloves
1 inch piece cinnamon
8-10 pepper corns (optional)
1-2 cardamoms
1 star anise
1 inch piece ginger
1 medium onion
2-3 flakes garlic
5-6 (or as required) red chillies
3-4 green chillies
1 small bunch coriander leaves
1 cup boiled peas( use dry green peas, soak them overnight and then pressure cook for 1 whistle – They should be cooked, not mushy)
½ cup fried gram( hurikadale)
1/3 cup grated coconut
Salt to taste
2 table spoon oil

Method:
1. In 1 tbsp oil, fry coriander seeds, jeera, fennel seeds, star anise, cinnamon, cloves, cardamom, ginger, garlic, pepper corns, onion, red chillies, green chillies until fragrant.
2. Grind them into a thick paste along with coriander leaves, boiled peas, fried gram, salt, coconut adding enough water to be of a thick consistency as chutney with little water.
3. Fry this paste in the remaining oil until oil floats on top.
(At this point this masala can be stored for future use in the freezer)
4. Add water and boil until a desirable pouring consistency is reached. (Approximately like dosa batter) Check for salt
5. Mix water to only the quantity you use. Save the rest for later. You can just dilute with water and heat them as required


To serve:
You will need:
1 cup masala or as required
1 cup boiled peas
1 spoon green khara chutney (optional)
1 spoon sweet chutney
2 tsps finely chopped onion
2 tsps chopped tomato
2 tsps grated carrot
Salt to taste
1 pinch each of garam masala, red chilli powder and chat masala (optional)
1 tbsp curd or lemon juice
Coriander and sev for decoration

Method:
Place 5-6 puris/tikis on a serving plate and mash them lightly so they break. Now, pour the boiled peas on top of the puris, top with the masala, green chutney, sweet chutney, onion, tomato, carrot and coriander. Drizzle some beaten curd on top. Or add some lemon juice, which ever is suitable. Add salt, red chilli powder, chat masala to taste. Finally finish with a liberal amount of sev and some coriander leaves.
Enjoy the taste of the irrestible smelling Masala puri right from the famous “Gaadis” of Bangalore.

NOTE: This masala is the universal masala used in a variety of chaats like the alu puri, sev poori, cutlets etc. You can stuff them in the whole puris and use it according to the taste.