Masala Puri - 2

 Want some masala puri? 

This recipe is very similar to the first recipe of masala puri recipe I posted long time back(which can be found here). But there is little change in the procedure and masala. Instead of using raw ingredients for grinding, you sauté and then grind. Very small thing, but I loved subtle difference in the taste. I also liked the usage of pav bhaji masala here(It is my goto masala for many dishes these days). This one too, like the previous recipe, tasted restaurant quality. 

Do try! 

Masala Puri

One plate Masala Puri and one plate bhel puri, on a rainy day in monsoon season, was my most cherished snack cum dinner back in Bangalore. 

My parents never let me and my brother eat road-side food and hence we never tasted chats for a very long time. Chats were/still is thought of to be prepared in unclean environments. Then when my father got to know about this chat-angadi with proper infrastructure and visibly convincing cleanliness, he started bringing it home. He used to bring a big pack of masala puri and bhel puri, packed to go, coming back from his office. Assembling them was my job. I can still remember the fragrance of the ragda that’s added to the masala puri, that would make me want to dig in asap, right out of the container.

With the temperature dipping in the bay area, what better to eat than our very own spicy Masala Puri.

Masala Puri is one of those chats, which even Mumbaites might not know(I might be wrong). It’s basically crushed chat-puris served with peas-ragda(gravy) with typical chat garnishing. 

When I came across this bangalore-style masala puri recipe in one of my favorite blogs, Swampaaka, I jumped with joy. Because whatever recipe I’ve tried of this blog has come out well so far. I was sure this would come out good too. It turned out better than my already high expectations. 

Do try!