Wednesday, April 15, 2009

Masaalpuri (Masaale Poori)


"One Plate Massaalpuri!"

I don't think anyone from Karnataka needs an introduction to this delicious hot favorite street snack. Everyone has their own favorite street food vendor who specializes in "Masaale Poori"(It just becomes "Masaalpuri" in spoken Kannada), who makes it just the right way one wants it. But here, in the US, the land devoid of Indian Chaat Centres, when evening coffee times seemed so desolate, when cravings went unfulfilled, my dear friend Roshan, "a Cook with a Shining Ladle" a la "Knight in a Shining Armour" came to my rescue. His recipe for Masaalpuri is amazing, its a lifesaver!!. Now, though its not as easy as walking down the street and ordering a plate, it is sooo much better than nothing and cleaner than the road side vendor(Not that, it would stop me from eating street food in India anyday..) :-) . Well, all it needs is a little bit of planning... and voila! you can have Masaalpuri every evening of the week! How cool is that?

Ingredients:

1 pack Puris/Golgappas
1 pack PaapDi(optional)

For Masala:
1 1/2 cups Dry Greeen Peas
1/4 tsp Turmeric powder
1 1/2 tsp Red chilli powder
1 1/2 tbsp Corriander powder
1/2 tsp Cumin powder
1/2 tsp Black Pepper powder
1/2 tsp Aamchur powder
1/2 tsp Garam masala powder
1/2 tsp Chaat masala powder(optional)
1 small Onion, cubed
1 small Tomato, cubed
1 small Potato boiled and mashed.
8-9 Green chillies
1 inch piece Ginger
2 cloves of Garlic
2-3 Curry leaves
1/2 cup Corriander leaves
Salt, to taste

Method:
1. Soak the peas for atleast 6-7 hours and boil until tender with a little salt. If you wish to pressure cook it, take care to remove it from heat after just 2 whistles. Otherwise you will end up with mushy peas.
2. Grind about 1/2 of the peas to fine paste along with all the ingredients listed above for the masala.
3. Take this paste into a container, add the remaining peas and some water(to get somewhere near dose batter consistency) to it and let it come to a boil. Simmer over medium heat for about 10-15 min.
4. Do a taste test, add whatever is required(salt, masala powders etc.,) and adjust.
5. Keep the masala warm.

Spicy Chutney:
1 cup Mint Leaves
1/2 cup Corriander Leaves
3 Green Chillies
1 big clove of Garlic
Salt

Method:
1. Grind everything to a fine paste using around 1/2 cup water. Adjust to taste.

Sweet Chutney:
1 tablespoon Tamarind pulp
8-10 dates, soaked in water and pressure cooked
1 teaspoon Sugar
1/4 teaspoon Cumin Powder
Salt to taste

Method:
1. Grind everything to a fine paste using around 1/2 cup water. Adjust to taste.

For the topping:
Finely chopped Onions(preferably Red onions)
Finely chopped Tomatoes
Finely chopped Coriander leaves
Fresh cut Limes
1 pack Thin Sev or Sev Mixture

To Serve :-
1. Crush 8-10 Pooris and Paapdis(if using) in a plate.

2. Pour a ladlefull of the peas and masala mixture on top of the crushed pooris.

3. Add spoonfuls of the Sweet and Spicy chutneys.

4. Top with chopped Onions, Tomatoes and Coriander leaves. Squeeze Lime juice over it.

5. Finally top with the fine Sev or Sev Mixture and ENJOY!

3 comments:

Asha said...

Beautiful Alamelu, almost like B'lore bakery style with Batani gravy. YUM!!:)

LG said...

anyaya ri...estella olle postgallana torsi bayalli neerooristeera. Bega madthini idanna iri probably next weekendu ;)

Journey towords my dream...... said...

Ayyappa...recipe odta idrene bayalli neerubarutte...
eegale hogi masalapuri tinnona anta annista ide attige...
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