Masala puri/Bangalore style Masala puri/Masala Chaat

This is another chaat recipe which I literally die to eat whenever I visit my mom. This type of masala puri is usually popular in the Southern states of India. But, here in Kerala, I couldn’t find a nice chaat corner which ever satisfied me. Or may be I do not know where to go which is relatively hygienic and tasty. We being health conscious now, do not prefer to eat from an unknown place. I came up with this recipe after a lot of trial and errors in Ragda. Ragda being the main ingredient completes the “Masala puri” The taste is an exact replica of what we eat from street vendor but a lot on the healthier side. We clean the dried peas , wash the vegetables before using and all these really matter when you have a vision of “Healthy life” and you have a satisfaction that Chaat is no more a junk food and is actually healthy. The Ragda here has potatoes, carrots, all Indian spices. Peas are very rich in vitamin B and vitamin C. So now you decide, Is Chaat unhealthy ???

Below is the recipe which I have apparently made many times and the taste never changed. I can vouch on this recipe 🙂

You can also have a look at the Ragda  recipe I have written. For other chaats please refer Panipuri, Sukhapuri

Ingredients

Golgappa/Papdi – 10

Ragda – 1cup

Onion – 1 medium (finelychopped)

Tomato – 1 medium (finely chopped)

Red chilli powder – generous pinch

Carrot – 1 (grated)

Coriander leaves – finely chopped

Lemon juice – to top the chaat

Chaat masala – to generously sprinkle on the chaat

Sev – To sprinkle on top of the chaat

Method

  1. In a serving plate, break 4-5  golgappas/papdis
  2. Add ragda on top of the papdis
  3. Generously sprinkle red chilli powder according to your spice handling capacity
  4. Add other veggies i.e., finely chopped onion, grated carrots, tomatoes and coriander leaves.
  5. Sprinkle chaat masala on top it
  6. Generously add Sev and little lemon juice on top
  7. Serve hot.

Tips

  • Ragda has to be very very hot when you make masala puris. So, keep the hot ragda on low flame when you make masala puri
  • Adjust the spice level accordingly.
  • Do not let the papdis soak for long. They become soggy soon after you add ragda. So immediately consume after making masalapuri

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