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I believe that salt is to food, what food is to life. In right proportions, it can heighten the taste of what you eat..and in the wrong - destroy! Even the most delicious sweets come added with some salt...to taste!

As for me, I've never enjoyed cooking. And as contrary to my owning a food-blog as it may sound, I always think about daily, routine cooking as a chore. But my tryst with the pots and pans began when I got a kitchen all to myself...I began experimenting and exploring new worlds in my own home. Some outcomes were excellent and some plain disasters. Then sprouted the need to keep track of all those good ones...and hence this blog!

Here, I share those experiments that pleased more than one palate!

May 13, 2009

Masala Puri

Hot chaats are not too common. Samosa Chaat is a perfect example. But, if you have been to South India, and Bangalore in particular, a "hot" favourite is Masala Puri, dubbed as Masaalpuri by the famous gaadi-walas.


1 cup - Boiled green peas (Do not throw away the water in which the peas are boiled)

1 Potato - Boiled and mashed

1/2 Tomato - cubed

1/2 Onion - cubed

1 tsp - Red chillie powder

1/2 tsp - Turmuric powder

3/4 tsp - Dhania powder

1/2 tsp - Garam Masala powder

1 green chillie - finely chopped

2 tsp - Tamarind paste

1 tbsp ginger garlic paste

10 pieces flat chaat puris - crushed

1/2 cup - Fine Sev

1/4 cup - Yogurt, whipped

Finely chopped Cilantro for garnishing

1 tsp oil

And, of course, some salt to taste!!


- Mix the tamarind paste with the chillie powder, dhania powder, garam masala powder, turmeric, salt and giner garlic paste

- In a saucepan, heat the oil and add the chopped green chillie

- Add the prepared mixture and stir just for under a minute on a low flame

- Toss in the boiled peas along with the water in which you boiled them

- Add the mashed potatoes

- Further mash all these ingredients to a semi-sauce texture.

- On a low flame allow this to simmer and thicken

- Once it reaches a somewhat thick texture turn off the flame. Remember, that it should be a little watery for added flavour. The texture should be almost gravy like

Serving Suggestion
Now on a plate or serving dish, crush up the flat chaat puris. Top with this hot peas and potato sauce. Sprinkle onions and tomatoes. Drizzle the whipped yogurt. Garnish with sev and cilantro and serve hot.



  1. Deepti, thanks for posting this recipe...Masala Puri sure is a Bangalore chaat delicacy!!!

  2. That is sure is Anjana. Im sorry the picture does not do too much justice to the dish! But do try out my version and fill me in on how it turns out.