Masala Poori or Masalpoori is a popular chaat in Southern states of India, mainly Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. This chaat can be made spicy and sweet, and of course the best way, which is sweet and spicy.
I think all chaats need to have “Tikhi-Meethi”, which is sweet and spicy in hindi. A chaat has to have medley of flavors that just make you happy. Chaats should make you remember and enjoy good times. See, people usually don’t realize but more than any sweet dish, chaats spread more happiness. Sweet dish is a part of every family and usually made or brought in from sweet shop every time for an occasion, big or small, sometimes not so important and sometimes made even without an occasion. But, Chaat, people mostly don’t make it at home and when they step out to enjoy their favorite chaat, its more like an event.
If you happen to be a chaat lover like us, and enjoy making them at home, this is a recipe for you. This chaat is different from all other chaats, the difference is North and South, literally. This one is more cooked, blended, mixed in and a little more effort from our regular chaats, but the end result is all worth it.
This chaat is mostly made with peas and sometimes with Chickpeas/Kabuli Chana. I have made both ways and I feel the Kabuli Chana is much better so preferred in my house, but you can always substitute and follow the same steps. Peas do not need to be soaked so you can always make this chaat in around an hour if using peas. Make sure you follow the steps of mashing and blending, the flavor would not be the same if you omit those steps. The chaat is served warm and would fill you like a meal, so I recommend it more for tea parties or chaat evenings than an appetizer. It is also a great option for Ramadan Iftaar, if you have an hour gap between Iftaar and dinner. Also, I prefer making my papdi at home, and I make it with Whole wheat flour. Nevertheless, using store bought Papdi gives exactly the same fabulous result. If you want to make yours at home, feel free to follow my recipe. You can also substitute whole wheat with All purpose flour as well.
My better half, Mr. Parveez introduced me to this chaat. It was his college days when he would be out with his friends, after college and at times bunking classes enjoying mouthful of flavors and mostly it was Masala Poori. All in all, loads of wonderful memories. Now, I can definitely bring back his wonderful carefree days, but every now and then I help him remember them with a smile by offering his favorite chaat.
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 2 cup Whole wheat flour
- 1/4 cup Besan
- 1.5 tsp Salt More or less according to your taste
- 1 tsp Red chili powder
- 1/2 tsp Turmeric Powder
- 3/4 tsp Coriander powder
- 2 tsp Cumin powder Bhuna Zeera Powder
- 3/4 cup Water For making the dough. Use it more or less as you need.
- 2 cups Corn Oil Or any other oil of your choice
- 1 cup Chickpeas Soaked for eight hours
- 2 tbsp olive oil
- 3 No. Purple onions finely chopped, 2 for the curry and 1 for garnishing
- 4 No. Green chilies slit, Use less if you can't handle spice
- 1 tbsp Ginger garlic paste
- 1/2 cup Coriander leaves 1/4 cup for puree and 1/4 cup to Garnish
- 1/4 cup Mint leaves
- 2 No. Tomatoes cut to cubes
- 1 No. Tomato Finely Chopped to Garnish
- 4 tbsp Date Tamarind Chutney
- 3 tbsp Green chutney
- 2 cups Thin Sev
Ingredients
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- Mix in Besan, Whole wheat flour, 1/4 tsp salt, 1/4 tsp Turmeric Powder and 1/4 tsp Red chili powder.
- Make a soft dough using water as required. Cover and keep aside for 15 minutes.
- Roll the dough into small circles. You can also make one big and cut out small circles. Poke the circles with fork at different places.
- Heat the Corn Oil and fry the papdis.
- Take them out on a kitchen towel to absorb excess Oil. These papdis can be stored in an airtight container for up to 3 weeks.
- Take the soaked Chickpeas and potatoes. Boil them with 1/4 tsp Turmeric Powder and salt.
- They should be done when you are able to mash the chickpea between your fingers.
- Mash the chickpeas and potato well.
- Add the Olive Oil to a pan. Add fennel seeds and let them crackle.
- Add 2 chopped onions to the pan and saute till the onions are transparent.
- Add Ginger garlic paste and Green chilies. Saute till the raw smell goes away.
- Add the tomatoes. Cook till the tomatoes get mushy. Then take the pan of the stove and let this mixture cool down.
- Add the Coriander leaves and Mint leaves to a grinder.
- Add the cooked mixture to the grinder as well.
- Grind everything to a smooth paste.
- Take another pan. Add Olive Oil. Add Cumin seeds, Cinnamon stick and Bay leaf.
- Add the 3/4 tsp of Red chili powder, Coriander Powder and salt.
- Add the 1/4 cup Coriander leaves, Mint Leaves, Onion and Tomato puree. Cook for 5 minutes.
- Add the mashed chickpeas and Potato.
- Add the Cumin powder. Cook everything together. At this point if the curry is too thick, add 1/2 a cup of water.
- To assemble, crush the papdi on a serving plate.
- Add the curry.
- Add the Green chutney and Tamarind chutney.
- Garnish further with Onions, Tomatoes and Coriander leaves.
- Garnish with Thin sev and serve.
