Let me begin with a little introduction about Masala puri.
It belongs to the same family as sev puri, pani puri, chaat papdi, dahi puri etc. it belongs to the “chaat family”.
It is popular and widely available in Bangalore and Mysore and surely in other parts of Karnataka, in various eat outs, restaurants, chaat centers and at those corner side street carts.
Dimly lit by a lantern and people of all ages thronging around by late evening, the subtle aroma of the peas boiling wafting through the air, the street side cart at the Vidyaranyapuram circle in Mysore was my favorite hangout spot during my high school / college days.
The Masala puri and pani puri combination here was to die for and the number of plates and the number of visits to this place has been countless. I could just drown in the Pani and the Masala here!
Our whole family were regulars here. my brothers, parents, cousins everyone.
When I was engaged to be married, the first place I took my then would -be hubby was here! We also invited the Masala puri guy for our wedding!
The Masala puri, which is our subject matter here , is a plate of crushed chaat papads, topped with crushed boiled potatoes , finely chopped tomatoes and onions and the very key item, which is the sauce , comprising of boiled green peas / white peas.
It is this sauce , which makes the Masala puri the star that it is! What goes into this sauce, I have no clue. In Some places the sauce is green and some places it is red. I have even tried to get the recipe from one of the street vendors for the sauce. He gave me some random names of spices like Garam masala, ginger, chilli powder etc, but he did not reveal the procedure or the exact recipe. He frankly said that if he gives out the recipe he would lose customers. Ofcourse, there is something as trade secret!
So the recipe remains a mystery even today . Also Masala puri is not available in any of the restaurants here in the Usa. Pani puri and other chaats , yes, but Not M P. This makes us miss and crave for masala puri like crazy. My husband and I even tried to make the sauce in our very own way, but the end result was nothing like the one available back home.
Disappointed, we had learnt to live without Masala puri here in the USA, until recently and luckily our dear friends N and S introduced us to this very new (new for us) and authentic Marathi dish called the Missal.
Its a super hot and super spicy gravy of spices and moth beans to be eaten with chopped onions, tomatoes and spicy mixture with a combination of pav
The very first time I tasted this Missal I was super excited because 1.It was extremely spicy 2. It was delicious and 3. it was so so close in taste to that of the gravy of the Masala puri.
The moment My husband I tasted the missal at our friend’s place, we exchanged looks , which were the looks of a great discovery , the looks of great achievement !
And there we had it, the Missal Masala puri. Now, when ever we miss the Masala puri from back home, we have an immediate solution!
The Missal Masala puri.
What we need:
1 packet of Rasoi magic Missal mix
1 finely chopped onion
1 finely chopped tomato
1 cup of boiled white peas
1 pack of chaat papad/ flat puris
1 small pack of very spicy mixture of your choice
salt, red chilli powder, lemon juice and cilantro finely chopped.
First make the Missal rassa according to the package instructions, which is very very simple.
Once the Missal is done you are steps away from enjoying the masala puri…ssslurp….
1.In a wide bowl, crush about 6 flat puris
2. Pour on top of the flat puris, the prepared missal gravy
3. top with finely chopped onions, boiled white peas and tomatoes
4. Top it off with the very spicy Indian mixture
Just before serving, sprinkle some salt, chilli powder and garnish with Cilantro.
It is so nostalgic. Brings back old memories, the place, the teen years, the laughs, the giggles…….drift away back in time…..
When you cook according to package instructions the sauce turns out very watery. So keep boiling for a few more extra minutes to reduce the water content
OR you can mash some boiled peas to thicken the sauce.
If you have regular bread, its a great accompaniment with the sauce.
Add Onions and tomatoes as per your taste.