Tuesday, 25 August 2015

Masala Puri

My craving for masala puri started after I visited Pondy. After I had that hot masala puri from the beach street, I become total fan of it. It is similar to the Masala puri we get in Coimbatore too. Below is Pondy click.


The base of the Masala puri is green peas. But in Chennai we don’t get to taste this type, most of the places the base is mainly chenna or potato.

This masala puri is ultimate and best when had super-hot.

The green peas base is not very rich in masala, it is mild and delicious.


  • Dried Peas – 1 cup (I used yellow variety, white and green one also can be used)
  • Water- 2 cups.
  • Salt

To Grind:

  • Onion – 1
  • Green chili – 2 (Change as per ur taste)
  • Garlic – 5 pods
  • Ginger – 1 inch piece.

For topping

  • Few small puris crushed.
  • Finely chopped onions
  • Grated Carrot.
  • Finely chopped coriander
  • Sev


Wash and Soak the dried peas with enough water overnight.

Grind all the items mentioned in the – To grind section.

Wash the soaked peas again with fresh water.

Now pressure cook the peas by adding the water and ground paste for 5 whistles.

Meanwhile prepare the toppings.

My sis in law sent me these puri chips which can be deep fried in oil whenever required.  It is far better than readymade puris which are available in stores. Thanks Jothi Akka J

By the time peas would have been ready.

Take little amount of peas from the cooked peas and grind it then add the peas again. This gives thickness to the gravy.

Add water and salt.

The cooked peas should be in a soup consistency.

Keep heating it till the mixture combines well and starts boiling.

Now pour a ladle of the peas gravy in the serving bowl. I took pics after i served everyone at home. It should be piping hot.

Add the crushed puri.

Chopped onions, grated carrot, coriander.

Top of it, add the sev.

Optionally add little chat masala on top and serve it very very hot. 

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