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.


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