Masala puri

My mouth starts watering as soon as I hear the divine word “chaat” :D. Indian chaats which are savoury snacks is one thing that I desperately miss in Germany. When I was in India my weekend would not be complete without relishing on this street food. So now I try to prepare it at home whenever I am desperate to eat one.

The temperature has begun to drop and day light is getting shorter. As we stay indoors more, relishing on something warm and my favourite is what I wish for. And that is Masala Puri.


This dish is my mom in law’s recipe. I am a huge admirer of her cooking. She cooks with great passion and love and that’s what makes her dishes so delicious. That’s her secret!

For most of the chaats the basic item is puri. As I am lazy to make puris from scratch (for me it’s too laborious ) instead I get these ready flat puris from India which I can store and deep fry them whenever needed. flat_puri-1

puri_plate-1Duration: 20 minutes                                                                                                 Serves: 10 – 12


3 cups - Dry peas(soaked overnight and cooked)
3 tbsp - gram flour
1 tbsp - sugar
1 - lemon

Grind together for masala
2 inch - ginger
2 cloves - garlic
1 tbsp - Cumin seeds
11/2 tbsp - stone flower (Kallu hoovu/Parmelia) 
1 tbsp - poppy seeds (khus khus)
1 tbsp - chilli powder
1 tsp - turmeric
2 inch - cinnamon
5 - cloves
11/2 - star anise 
1/4 - nutmeg

For garnish 
fine sev or khatta meetha 

plate-2Moving on

1. In a large vessel mash the peas

2. Add water and keep the vessel on heat

3. After 5 minutes mix in the grinded masala, salt and sugar

4. In a small bowl make a thin paste of gram flour by adding water and pour the paste to the boiling masala

5.Add more water if needed to get the desired consistency

6.Bring it to boil

Bringing together

1. In a plate crush the desired amount of puris


2. Pour the masala on top of the puris

3. Squeeze in few drops of lemon

4. Garnish it with onion, sev and coriander

puri_sev-1Enjoy it immediately.


Chakkuli (Chakli)

Wearing new clothes, lighting diyas, eating delicious food, family get togethers, blessings from elders these are the memorable things that come in my mind when I think of Diwali (Deepavali).

I am amazed at the variety of food my mom and my mother in law prepare for the festivals without tasting them as we have to offer it to God before we eat.

As I live in Germany and I am missing all the festival, food and family I thought why not I try one of the dishes. I always judged preparing these special foods is a hard job. But my mom encouraged me to try.

I chose to do Chakkuli and she explained me how to do. I tried, and it was a hit! Thanks mom 🙂

This Chakkuli press was given to my mom in law by her mom in law. I am the lucky one!

Chakkuli Recipe


1 cup – black gram (urad dhal)

1 cup – coconut milk

2 cups – water

4 cups – rice flour

2 tbsp – white sesame or cumin seeds

salt to taste

oil for frying + 3 tbsp hot oil



Moving on

  1. pressure cook black gram, coconut milk and water till soft.
  2. once cooled add salt and make into a paste without adding extra water. You can grind it in the food processor or blend it in a blender.
  3. then add rice flour, sesame seeds, hot oil and mix.
  4. heat oil in a pan.
  5. take the desired amount of dough and fill in the chakkuli press and make round swirls or sticks.
  6. when the oil is reached to the desired temperature deep fry till golden brown.
  7. remove and place the chakkuli on a tissue.
  8. once cooled enjoy it and store the remaining in an airtight container.


Happy Deepavali…