Masala Puri

For the Puris:

INGREDIENTS:

1 Cup All purpose Flour (Maida)

3tbsp Ghee / Clarified Butter
Oil for deep frying
Salt to taste

HOW TO MAKE:

1)   Rub Ghee into the Maida.  Add Salt and little water to prepare a stiff dough.  Cover with a wet cloth and leave aside for 30 minutes.  Do not knead this dough too much.  

2)   Divide into tiny balls and roll out on a floured surface into 1″ diameter roundels, make tiny cuts in between to avoid puffing.  

3)   Heat Oil in a frying pan and deep fry on low heat until done. 

For the Ragada:

INGREDIENTS:

1 ½ cups Dry Peas soaked overnight in water
¼ tsp Turmeric
2tsp Red chilli powder
2 tbsp Corriander powder
¼ tsp Black pepper powder
1 large onion cubed
2-3 Big cloves Garlic
½ tsp Garam masala
1” pc Ginger

1)   Boil the soaked peas with little salt and keep aside.
2)   Place remaining ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste.
3)   Add this paste to the peas and bring to a boil. Let boil for atleast 10 minutes, stirring occasionally. Add salt to taste and use as required.

For the Sweet Tamarind Chtney

INGREDIENTS:

1 portion of Tamarind juice
2-3 portions Jaggery

¼ cup Water

HOW TO MAKE:

1)  Place jaggery and tamarind juice with water in a pan. Bring to a bubbling boil. Taste and add more jaggery if required. 

2)   Chutney is ready when the mixture has thickened and is sticky. Store in an air tight container and refrigerate.

For the Masala Puri

INGREDIENTS:

The prepared puris
2 tomatoes Chopped

1 onion chopped

1 carrot grated
1/2 cup boiled peas

1 cup Fine Sev

Salt

Sweet Tamraind Chtuney 

Chopped coriander leaves

HOW TO MAKE:

1) In a bowl mix the chopped onions, tomatoes,coriander and grated carrot.

                                 



2) Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand.

3) Pour 2-3 ladles of the ragada on top of the crushed puris. Pour 1 tsp of tamarind Chutney on top.

4) Add a pinch of salt and top with the onion mixture. Cover with fine sev. 

5)  Serve hot immedietely.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  The dough of the puris should not be knead till soft as it may result in soft puris which are not crispy. However, you can also add 2 tablespoons of Semolina along with the flour while making the dough so that you can get more crispy puris.