Mysuru-Bengaluru style Masale Puri recipe by ‘the_culinary_peace’ (instagram food blog).
1. Pressure cook potato (1-2 small) or 2 small carrots and dry peas (green preferably). Peas should be soaked well before cooking (around 6-7 hours)
2. To a heated pan, add 1tsp oil, 1 medium chopped onions, garlic (3-4 cloves depending on your taste), and sauté until light brown.
3. Mash the cooked potato/carrot and transfer this to a mixie jar along with a laddle full of cooked peas. (Transfer only after they cool down).
4. To the jar add the fried ingredients along with 1 inch ginger, 2-3 green chillies (or more if you like), a tsp of pepper corns (can reduce or increase depending on how much green chilly you have used), 1 inch cinnamon, 1-2 clove, 1 tsp cumin seeds, 4-5 mint leaves, 1 medium tomato, a handful of coriander leaves. Add water and blend to a smooth paste.
5. Take a pan, add 1 tsp oil, blended masala, 1 tsp Garam Masala, 1 tsp chaat masala, salt & a small piece of jaggery and boil for a minute .
6. Once it is boiled well, add remaining peas and simmer again until it is frothy. Let the mixture not be too thick. Add required amount of water to make it slightly thin. Consistency should be slightly thin.
Serving-
7. Crush around 5-6 puris in a bowl/plate, add mint chutney and sweet chutney ( if you wish to), pour good amount of masala, sprinkle chat masala + salt/black salt+ red chilly powder mix, add chopped onions, carrot, tomato, coriander and mixture/sev/boondi .
(your choice) and few drops of lemon juice. Serve hot.Curated by mysurufoodie from @the_culinary_peace ( Follow Praneetha on her food journey from Stuttgart ,Germany )
1. Pressure cook potato (1-2 small) or 2 small carrots and dry peas (green preferably). Peas should be soaked well before cooking (around 6-7 hours)
2. To a heated pan, add 1tsp oil, 1 medium chopped onions, garlic (3-4 cloves depending on your taste), and sauté until light brown.
3. Mash the cooked potato/carrot and transfer this to a mixie jar along with a laddle full of cooked peas. (Transfer only after they cool down).
4. To the jar add the fried ingredients along with 1 inch ginger, 2-3 green chillies (or more if you like), a tsp of pepper corns (can reduce or increase depending on how much green chilly you have used), 1 inch cinnamon, 1-2 clove, 1 tsp cumin seeds, 4-5 mint leaves, 1 medium tomato, a handful of coriander leaves. Add water and blend to a smooth paste.
5. Take a pan, add 1 tsp oil, blended masala, 1 tsp Garam Masala, 1 tsp chaat masala, salt & a small piece of jaggery and boil for a minute .
6. Once it is boiled well, add remaining peas and simmer again until it is frothy. Let the mixture not be too thick. Add required amount of water to make it slightly thin. Consistency should be slightly thin.
Serving-
7. Crush around 5-6 puris in a bowl/plate, add mint chutney and sweet chutney ( if you wish to), pour good amount of masala, sprinkle chat masala + salt/black salt+ red chilly powder mix, add chopped onions, carrot, tomato, coriander and mixture/sev/boondi .
(your choice) and few drops of lemon juice. Serve hot.Curated by mysurufoodie from @the_culinary_peace ( Follow Praneetha on her food journey from Stuttgart ,Germany )
Mysuru Foodie 