PinChats always have an extra space even when my tummy is full. I have tasted masala puri in many places like SKS, A2B etc but the one I love is the street style so I searched for a similar recipe and am glad I found this. To me this was apt like the street ones which was what I wanted. First when I was cooking the gravy I felt like a overdose of the spices and was skeptical of how it would turn out. But once fully cooked and assembled it tasted awesome, hubby loved it and asked for a extra helping and yes mission accomplished. More chat recipes Pin If you have any more questions about this Masala Puri Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Masala Puri Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Tips
I didnt have marathi moggu so used star anise instead though it is not the actual equivalent. Do not use fresh peas The above quantity is for making 2 plates.
PinMasala Puri Recipe Step by Step
1.Dry roast all the spices for 3 mins till nice aroma comes. Grind it along with coconut and red chilli powder to a fine paste.Pin2.Pressure cook peas for 3 to 4 whistles or until soft, Pressure cook toor dhal for 4 whistles with immersing level of water , smash it up so that it is fine. Transfer toor dhal to a heavy bottomed container and heat it up.Pin3.Add coconut paste to it and allow it to boil for a good 5mins(add water if it is too thick). Add required salt. Then transfer the cooked peas and give a quick stir.Pin4.Simmer and allow it to boil and thicken to the desired consistency.The gravy should not be too thick or too thin. It should be semi liquid. Now in the serving plate take 5 -6 puris and crush them.Pin5.Add peas masala, then drizzle sweet and green chutney. Add onions, carrot and sev as topping. Finally garnish with coriander leaves.PinOnce assembled serve immediately when the gravy is still hot and the puris are crispy.
PinExpert Tips
Adding sweet and green chutney is purely optional but I recommend adding them for the extra flavour. I love sweet chutney in masala puris so go for extra helping. The toppings can be adjusted as per your taste. Make sure to serve while the gravy is still hot to enjoy the taste. I used homemade puris, you can use store bought ones too.
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