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Masala Puri Recipe

Masala Puri Recipe

Masala puri is an appetizer made from deep-fried puff breads stuffed with spicy mashed potatoes or sweetened with sugar syrup.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Appetizer
Cuisine: Indian
Keyword: Masala Puri Recipe
Servings: 2
Calories: 535kcal

Equipment

  • 1 Pan

Ingredients

  • 7-8 Crispy Puris
  • 1 cup Dried Yellow
  • 1 Potato
  • 1 Carrot
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Masala Powder
  • ½ teaspoon Chilli Powder
  • ¼ teaspoon Garam Masala Powder
  • ½ teaspoon Amchoor Powder
  • ½ teaspoon Black Salt
  • 1 teaspoon Jaggery Powder
  • 2 teaspoon Oil
  • Salt
  • Water

Masala Ingredients

  • 1 Onion
  • 1 Tomato
  • ¼ cup Coriander Leaves
  • 10-15 Mint Leaves
  • 1 Cinnamon Piece
  • 2 Cloves
  • 1 Cardamom
  • ½ teaspoon Cumin Seeds
  • 7-8 Garlic Pods
  • 2 Ginger Piece
  • 1 Green Chilli
  • 1 teaspoon Oil

Instructions

  • Give the peas a good 10 hours or overnight soak in water. The soaked peas should be rinsed out before being added to the pressure cooker with the diced potatoes and carrots.
  • Cook under pressure for 5–6 whistles, then release the pressure before opening.
  • Heat one teaspoon of oil in a pan with a thick bottom. Add the chopped onions, garlic, and ginger.
  • Add the cumin, cinnamon, clove, and cardamom seeds as the onions are cooking. Cook the onions until they are transparent.
  • Then include the tomato chunks. Remove from heat after they are soft and allow them cool fully.
  • Add the remaining ingredients for the masala, including the green chillies, mint leaves, and coriander leaves. Add 1 ladle of the cooked peas and all of the boiled carrots.
  • Make a smooth paste by grinding.
  • Heat 2 teaspoons of oil in the same pan before adding the ground masala paste. Water should be added to both the pan and the mixer jar.
  • Add salt, turmeric powder, red pepper flakes, black salt, amchoor powder, chaat masala powder, and any other spices you think the gravy needs as it gently starts to boil.
  • Cook this for 5 minutes on low heat, watching to make sure the bottom doesn't burn. Add the jaggery powder and garam masala powder.
  • Add the potatoes and pressure-cooked peas mixture as soon as it starts to boil. Mash the peas and potatoes if necessary.
  • The gravy should be simmered for 5-7 minutes to achieve a good boil. Get rid of the heat.
  • Crush the puris on the serving platter before putting the Masala Puri together.
  • Pour hot pea masala over the puris, coating them.
  • On top, sprinkle grated carrots, finely minced onions, and coriander leaves. Sev is then added on top. similarly prepare the other plates.
  • Serve right away.

Video

Nutrition

Calories: 535kcal | Carbohydrates: 92g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 716mg | Potassium: 1822mg | Fiber: 32g | Sugar: 15g | Vitamin A: 6260IU | Vitamin C: 42mg | Calcium: 122mg | Iron: 7mg
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