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Masala Puri
By : Ramya
Category : Chaats, Potato, Green peas
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
  1. Add enough water to the soaked peas and pressure cook until done; It usually takes about 2-3 whistles.
  2. Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
  3. Heat oil in a pan and add jeera seeds;
  4. Keep aside 1-2 tbsp chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes or until done.
  5. Add the peas and the boiled & mashed potatoes to the sautéed onions and mix well;
  6. Add enough water to bring it to a watery- bhaaji consistency.
  7. Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and boil for a couple of minutes;
  8. Add more water if the masala thickens.
  9. Adjust the sweetness and masalas according to taste.

To Serve:

  1. Take about 5-7 papdi per plate and crush them coarsely with your hands;
  2. Spread the papdi around the plate.
  3. Pour a generous amount of masala all over the papdi;
  4. Top with sev, finely chopped cilantro, onions and tomatoes. Serve immediately.

Things to keep in mind:

  1. When you pour the masala on the papdi, the papdi might absorb some of the water content and the masala might become a little dry and thick....
  2. So, keep that in mind while deciding on the consistency of the masala.
  3. You might wanna make it a little more watery than you actually want.
  4. Instead of combining all the masalas together, you could even make the green chutney and the tamarind chutney separately and pour them over the peas and potatoes while serving.
  5. You could also add roasted peanuts as a topping;
  6. Some people also add a couple of spoons of beaten curds.
  7. Masaalpuri tastes best when the masala is hot;
  8. So, make sure you heat the masala well, just before serving.

Courtesy: http://maneadige.blogspot.com/

Ingredients:
12 to 14 - flat papdi
1 - potato, medium sized (peeled, boiled and mashed coarsely)
1/2 cup - dries peas (soaked in water for about 6-8 hrs)
1 - big onion, chopped finely ( i prefer red onions)
1 tsp - oil
1 tsp - jeera
1 tsp - red chili powder
1/2 to 3/4 tsp - garam masala
1/2 to 3/4 tsp - chaat masala
1/2 tsp - turmeric powder
1 tsp - tamarind paste or lime sized tamarind pulp soaked in warm water
1 tbsp - jaggery
2 to 3 strands - cilantro
1 to 2 tbsp - thin sev
1 - tomato, small sized (chopped finely)
salt as per taste

For the Green Chutney:
1 to 2 tsp - jeera
1.5" piece - ginger
5 to 6 strands - cilantro
2 to 3 - green chilies
3 to 4 - mint leaves (optional)

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