Masala Puri

Masala Puri

When my dear friend Anitha made this dish for us a few years ago, it was such a big hit. She got this recipe from a street vendor – and we all know that they make the best chaat. Easy and exceptionally delicious, this was a much coveted recipe and wasn’t given out very easily. But when I asked her if I could post it on my blog, she agreed. Thanks Anitha – you’re awesome [and for more reasons than just letting me use your recipe 🙂 ]. The picture doesn’t do justice, but we were enjoying the chaat and I forgot to take more ‘correct’ ones showing the peas masala. My mom took this recipe with her back to India to make for her friends. That should tell you how good it is – atleast the one Anitha makes!!

The recipe may seem daunting and it does have a long list of ingredients. But it is actually easy to make. The hardest part is chopping all the onions and tomatoes for garnish – I always seem to run low on them.

Masala Puri

(serves 20-25)


  • 2 cups fine semolina
  • 2 tsp salt
  • 8 tsp oil
  • 4 tsp rice flour
  • pinch of baking soda


  • 2 lbs dry peas (soaked overnight)
  • 4 large red potatoes (boiled and peeled)
  • 2 inch ginger
  • 1 whole garlic (peeled)
  • 1/2 bunch cilantro
  • 1/2 bunch mint
  • 1 Tbsp cumin seeds
  • 1 tsp coriander (dhania) seeds
  • 2 Tbsp fried gram (kadale pappu)
  • 4 Tbsp sambaar powder
  • 25 black peppercorns
  • 15 green chillies
  • 1 tsp chili powder
  • 1/2 cup grated coconut
  • 2 large tomatoes (chopped)
  • 1 tsp tamarind paste
  • 2-3 Tbsp brown sugar / jaggery


  • red onion (chopped)
  • tomato (chopped)
  • cilantro (chopped)
  • sev mix
  • lime juice
  • chaat masala
  • yogurt (optional)

1) Mix puri ingredients into a dough and roll out thin. Cut into small pieces and deep fry till golden and crispy. Drain and cool completely. Store in an airtight container till ready to use. (Can be made a few days ahead of time.) Alternately, cut plain flour tortillas into small pieces and deep fry. Indian store puris can also be used as long as you are sure that they are fresh.

2) Rinse soaked peas well and boil in a large pot with water. Add salt when the peas are almost done. Do not use a pressure cooker. Peas should be soft and hold their shape;  not mushy. Set aside 1/4 of the peas to cool.

3) Blend ginger, garlic, cilantro, mint, cumin, coriander seeds, fried gram, sambaar powder, peppercorn, green chillies, chilli powder and coconut. Add to the pot with the peas and simmer.

4) Blend the cooled peas that were set aside with 1 boiled potato. Coarsely crush the remaining potatoes by hand and add all to the simmering peas masala.

5) Add the tamarind paste, chopped tomato, brown sugar and salt to taste. Add water if needed – the peas masala must be saucy, but not watery.

6) Simmer till tomatoes soften, about 10-15 mins.

7) To serve, coarsely crushed a few puris in a bowl. Top with a cup of the peas masala.  Sprinkle with the chopped red onions, tomato, yogurt, sweet date chutney, lime juice, chaat masala, sev mixture and cilantro as per taste.

NOTE: This recipe makes a large batch, and keeps well for a few days after in the refrigerator. If you run low on the masala during a party, add some water and the masala powders and simmer on low flame. The peas absorb moisture and are pretty forgiving.

Maddur Vada

Maddur Vada

(Makes about 30)

  • 2 cups rice flour
  • 1 cup fine semolina (sooji)
  • 1/2 cup butter (warm) [OR] scant 1/2 cup oil (warm)
  • 1 medium onion (chop fine)
  • 10 green chillies (chop fine)
  • 1 small sprig curry leaves (chop fine)
  • 1/4 bunch cilantro (chop)
  • salt to taste
  • Oil to deep fry

1) Mix all the ingredients in a bowl and knead well. Make into 3 piles.

2) Lightly sprinkle each batch with water and form a tight dough. (Do NOT mix the whole batch at once.)

3) Roll into 10 balls and flatten as thin as possible with fingers on wax paper.

4) Deep fry till golden brown. If overcooked, the onions will taste bitter.

5) Drain and cool completely. Store in airtight container.

Baked Maddur Vada

Baked Maddur Vada

Those who grew up traveling the Bangalore-Mysore roads will remember the stops made at Maddur for vada and coffee/tea. As a little girl, I remember going to Mysore with my uncle and cousins in his Jeep to visit his family (no moms in tow), stopping at Maddur to eat these vadas off newspaper squares. I vaguely recall a tiny shop on the Maddur railway station platform that made these – they were somehow crispy yet soft at the same time, and the chutney was just as delicious.

These baked Maddur Vadas are savory and crisp; light and delicious. While visiting my grandma few weeks ago, my uncle mentioned that he had made these, and I had to try a few. My husband loves crunchy Indian snacks and can go through a dozen at a time. I figured that baked is better than fried. Very easy to make, and stores for a few weeks (if it lasts that long), I found the recipe on The Cooks Collection website. I made small adjustments to suit our taste. Enjoy!

For those who prefer the real deal, I will add the real Maddur Vada recipe that I got from my aunt who happens to be from Ganjam – a small town near Maddur. It’s an absolutely must-try recipe.

Baked Maddur Vada

(Makes about 3 dozen)

  • 2 cups all purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 3-4 Tbsp butter (melted)
  • 1/3 cup oil (warm)
  • 1 big onion (chop fine) – I prefer red onion
  • 4 green chillies (chop fine)
  • 1/3 bunch cilantro leaves (chop) – optional
  • 6 curry leaves (chop fine)
  • 2 Tbsp sesame seeds

1) In a large bowl, combine all ingredients by hand till well mixed. The oil and butter will make the mix lumpy, but that’s okay.

2) Sprinkle about 1/8 cup water and mix the dough, kneading well.

3) Cover with a damp paper towel and set aside for about 30 minutes. (Around 20 minutes, lightly knead the dough to see if it is ‘wet’ enough – the salt in the dough will make the onions release water which will be ample. If still dry, sprinkle as little water as necessary and mix again. Let it sit few more minutes.)

4) Preheat oven to 325* F and lightly grease cookie sheets.

5) Roll out the dough balls as thinly as possible and cut into circles ( I used the top of a peanut butter jar – 4 to 5 inches across).

6) Place on cookie tray and prick the tops of the dough with a fork to allow steam to escape and make them crisp.

7) Bake at 325* for about 22-25 minutes, watching that they do not burn. Can be flipped over in the last few minutes of baking.

8) Cool completely and store in an airtight container.