Making of Masalpuri in Karnataka style

HELLO FRIENDS, DO YOU KNOW, HOW TO MAKE MASALPURI?

Table of Contents

MASALPURI is a street-side food such as PANI PURI, BHEL PURI, PAV BHAJI, etc.

MASALPURI is a very popular street food, which is originally from south India.

But now due to its spicy and tangy taste, it has migrated slowly all over India.

If you are new to this dish, let me tell you, this is masala poured over small crispy pooris.

MASALA –It is a gravy made from dry yellow or green peas, which is soaked overnight, boiled till soft, and then cooked as a gravy with a few hot spices and so has a spicy and tangy taste.

Pooris are made with Sooji, Maida, or a combination of both Flours, kneaded together, rolled and cut into small circles, and deep fried.

(can use both puffed Pooris and Flat Pooris). For giving a good crunch in between.

I think by this time you might have imagined the dish.

The main ingredient used in this dish is DRY PEAS.

PEAS-you can get it throughout the year in any grocery or departmental stores, so can make the dish whenever you need it.

PEAS: They are Starchy and Tasteless or Bland. (Consume fresh peas in season)

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

Dry peas 1 cup, pre-soaked in water overnight and pressure cooked.
(1/2 cup boiled peas for gravy.)
Tomatoes-2 medium cut.
Potato-1 big boiled and mashed roughly
Onion-1 medium roughly chopped
Fresh coriander leaves-handful
Mint leaves-a handful
Green chilly-2 numbers
Garlic-3-4 cloves
Ginger-1 inch piece
Tamarind-1/2 lemon size
Jaggery-1 tablespoon
Dry coriander seeds-1 tablespoon
Fennel seeds-1 tablespoon
Cumin seeds-1 teaspoon
Cinnamon -1 small piece
Cloves-2-3 in numbers
Black pepper corns-20 -25 in numbers
Normal table salt-3/4 teaspoon
Black salt or rock salt-1 teaspoon
Oil-2 tablespoon
Red chilly powder-1 teaspoon
Turmeric powder-3-4 teaspoon
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.

GRAVY FOR MASALPURI IS READY

All-purpose flour -1/2 cup
Semolina or Rawa (thick or thin)-1/2 cup
Salt-1/2 teaspoon
Cooking soda-1/2 teaspoon
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

To serve the dish you need the following.

Gravy-using dry peas you made.
Puri- the one you made
Onion – finely chopped
Tomatoes-finely cut
Green mint chutney-2-3 table spoon.
Sweet and sour chutney-2-3 tablespoon
Fine sev-1/2 cup (fried)
Fresh coriander leaves tablespoon
Note; the links of green chutney and tam chutney are given after the recipe.