Masala Puri (Shivmogga Style)

Step 1: Prepare the Masala Paste

Take a mixer jar. Add grated coconut, mint leaves, green chillies, coriander leaves, khas khas, coriander powder, jeera, pepper powder, cinnamon, cloves, star anise, tamarind, garlic, ginger, chat masala, gram dal, and salt. Add a little water and grind all ingredients to a fine, smooth paste.

Step 2: Fry the Masala

Heat 1.5 tablespoons of oil in a kadai (wok). Add the ground masala paste to the hot oil. Fry the masala on high flame, stirring continuously, until the oil separates from the masala and a fragrant aroma is released. This should take about 5-7 minutes.

Step 3: Simmer the Masala Gravy

Reduce the flame to low. Add water to the fried masala to achieve your desired consistency (thin or thick). Bring the masala gravy to a boil, stirring occasionally. Once it boils, remove from heat. This masala can be stored for 3-4 days.

Step 4: Prepare the Puris

Take a serving plate. Crush 10-12 puris into small pieces and spread them evenly on the plate.

Step 5: Add Green Peas and Masala

Sprinkle boiled green peas over the crushed puris. Then, pour the hot masala gravy generously over the peas and puris.

Step 6: Add Fresh Toppings

Add chopped tomato pieces and chopped onion pieces over the masala.

Step 7: Drizzle Chutneys

Drizzle sweet chutney and green chutney over the toppings according to your preference.

Step 8: Final Garnish

Sprinkle chat masala and fine sev generously over the Masala Puri. Garnish with freshly chopped coriander leaves. Optionally, squeeze a little lemon juice for extra tanginess. Serve immediately and enjoy!

• Adjust green chillies according to your spice preference.

• If you don't like tamarind, you can squeeze lemon juice at the end instead.

• The masala can be stored in the refrigerator for 3-4 days and reheated before serving.

• Use puffed puris for a different texture.

• Add boiled potatoes to the masala for extra body.

• Garnish with finely chopped raw mango for a tangy twist.