Good to see you my dear chaat friends!! Because we are twins when it comes to chaat. Right?? Cool, breezy evenings are when I feel the irresistible cravings of chaat. Right now, as I type this I am missing the corn flakes masala puri which I ate just a day ago. This is the truth of my life. I am totally a chaat lover. The spicy masala puri with overloaded flavors of most of the spices in your kitchen and toppings like nylon sev and raw onion drive me crazy. The chaat appetite in me aggravates during the cool, windy season which is just upon us. It’s because winter is the season when you actually learn the significance of hot steaming food of life.
When a jar full of Dates and Tamarind sweet chutney made it’s appearance in the refrigerator, my kids predicted this. A chaat day is really going to happen soon. Excitements for chaat stuff was all high. Though the real masala puri chaat needs not-so-puffed or inflated pooris, I made it using corn flakes. I had some left over corn flakes that could substitute inflated poori but while eating we never felt like corn flakes. Because the indulgent was so deep.
The actual, real and authentic taste of corn flakes masala puri depends on the masala curry which is of dry peas. Plenty of Indian spices which sound unusual in most cases, like star anise, nutmeg too would go in to the curry. These spices roasted in medium flame and pureed with coconut. This puree helps the curry to be thick and soupy in consistency. I kept the spice level minimum by using a single green chilly, but you can go ahead and spice it up. Because chaats do need to be bit more spicy and hot.
It’s weekend and time to treat our-self guys. Let’s get started.