Making of Masalpuri in Karnataka style

• It has Minerals, Fiber, and Vitamin stores in it.
• It is low in Fat and Calories but rich in Proteins.
• A mix of proteins and fiber helps in slow digestion and so can prolong hunger pangs or cravings and thus helps in weight management.
• It is a good source of Iron, thus avoiding Anemia.
• It has potassium and magnesium which is good for Heart health.
• It reduces the risk of Cancer, as it has essential minerals such as Zinc, folate, Iron, and Magnesium for human health.
• It has a low Glycemic index so is beneficial for diabetics.
• Peas have insoluble fiber in them so is good for digestion and helps to ease constipation.
• it is good for eye health.
• It has Vitamin K, C, and B vitamins, good for clotting of blood and bone metabolism, and also regulates Calcium levels.

 Ingredients needed for making MASALPURI

1. Dry peas 1 cup, pre-soaked in water overnight and pressure cooked.
2. (1/2 cup boiled peas for gravy.)
3. Tomatoes-2 medium cut.
4. Potato-1 big boiled and mashed roughly
5. Onion-1 medium roughly chopped
6. Fresh coriander leaves-handful
7. Mint leaves-a handful
8. Green chilly-2 numbers
9. Garlic-3-4 cloves
10. Ginger-1 inch piece
11. Tamarind-1/2 lemon size
12. Jaggery-1 tablespoon
13. Dry coriander seeds-1 tablespoon
14. Fennel seeds-1 tablespoon
15. Cumin seeds-1 teaspoon
16. Cinnamon -1 small piece
17. Cloves-2-3 in numbers
18. Black pepper corns-20 -25 in numbers
19. Normal table salt-3/4 teaspoon
20. Black salt or rock salt-1 teaspoon
21. Oil-2 tablespoon
22. Red chilly powder-1 teaspoon
23. Turmeric powder-3-4 teaspoon
24. Garam masala-1 teaspoon

PREPARATIONS NEEDED FOR MAKING MASALPURI

• Take 1 cup of dry peas and soak them in water after washing for about 10-12 hours or overnight.
• Now remove the water and put the peas in a pressure cooker.
• Peel a big potato and keep it with the peas to cook in the pressure cooker.
• Put about 1 glass of water in the cooker to cook peas.

• let the peas pressure cook for about 5-6 whistles..
• Let the cooker cool.

• Separate peas and potatoes.
• Now take a pan and put oil.
• Add cut Onions, Garlic, Ginger, and Green chilies.
• Also Fresh coriander leaves and Mint leaves.
• Saute for 1 minute and add tomatoes.

• Saute for another minute remove and cool.
• Now in a multi-mix jar take about 1/2 cup of boiled peas, 1/4 potato boiled, and all dry spices except garam masala and black salt.

• Grind the peas and spices.
• Now put the roasted and cooled ingredients.(tomato,onion and others,)
• Grind all of them together to a fine paste.

• Now in a cooker add boiled peas, mashed potatoes, and ground spice masala.
• let all of them boil for about 2-3mts.

• Add garam masala and black salt at this stage.

• Adjust water (Pouring consistency). Taste for salt and sourness,

• can add salt tampaste or chilly powder if needed.

1. All-purpose flour -1/2 cup
2. Semolina or Rawa (thick or thin)-1/2 cup
3. Salt-1/2 teaspoon
4. Cooking soda-1/2 teaspoon
5. Water-3/4 cup-1 cup

MAKING OF POORIS FOR MASALPURI

• Mix all the ingredients in a Thali or Plate.

• Knead a soft dough, because after resting the Rawa soaks water from the dough and it becomes tight.

• let it rest for 1/2 an hour.

• Divide the dough into 3 parts and knead once more. (separately)

• Now roll each dough into a thin Chapathi and cut with a small steel glass edge to get a perfect round puri.

• Spread all the purees on butter paper or cloth and cover till you fry.
• Now heat oil in a frying pan till very hot.

• Put the rolled and cut purees in hot oil, it puffs, then turn and fry till crisp. (reduce the heat, once the poori puffs.

• FRY TILL GOLDEN BROWN TO MAKE IT CRISPY.(you can use it for a pani puri snack also)

• Remove it on a plate.

INGREDIENTS TO SERVE MASALPURI

                                                    METHOD OF SERVING MASALPURI

• Now put a layer of onion and then a tomato

• Put the chutney (green and tam ) on that.
• sprinkle some fine sev on that and finally coriander leaves.

• Serve hot.