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.
Corn Flakes Masala Puri | Delicious Chaat
Ingredients
- Dry peas- 3/4 cup
- Coriander seeds- 1 tsp
- Cumin seeds- 1 tsp
- Black pepper- 6 nos.
- Cloves- 3 nos.
- Cinnamon stick- 1" piece
- Star anise- 1/2
- Nutmeg- A very small piece
- Fresh grated coconut- 3 tbsp
- Green chilly- 1 no.
- Mint leaves- Few
- Salt- 1 tsp
For single plate masala puri
- Corn flakes- 1 cup
- Green chutney- 3 tsp
- Sweet dates chutney- 3 tsp
- Chopped onion- 1/4 cup
- Nylon sev- Handful
- Chopped coriander leaves- Handful
- Chat masala- 1/2 tsp
- Salt- A pinch
Instructions
Preparation
- Soak dry peas in enough water for 8 hours or overnight.
Method
- Pressure cook the soaked peas for 3 whistles and in simmer for 5 minutes. Ensure the peas are completely cooked and mushy.
- Heat a pan and dry roast coriander, cumin, cinnamon, pepper, cloves, star anise and nutmeg. Constantly saute and when the spices become aromatic add fresh grated coconut. Stir for few seconds and switch off.
- Take all the roasted ingredients in a mixer, add mint leaves and green chilly too. Grind this to fine puree along with required water.
- Next, reserve 1/4 of cooked peas separately. Take rest of the cooked peas in a pan, add some water and ground puree. Cook together. Meanwhile take the reserved peas in a mixer and puree it.
- Transfer the pureed peas also to the pan. Sprinkle salt and continue cooking till the curry comes to nice boil. The masala curry for masala puri is ready.
- To serve masala puri, spread a cup of corn flakes over a plate. Pour a ladle full of masala curry over the flakes. Top it with onion, sweet chutney, green chutney, chat masala and nylon sev.
- Corn flakes masala puri is ready to be served.
Notes
- The dry peas should be cooked until mushy. Otherwise you can feel the bits while eating which isn't good.
- The spice level is medium here, you can adjust as per your preference. Use one more green chilly or some red chilly powder.
- You can top masala puri with grated carrot and finely chopped tomato too.
- The above quantity of masala curry can serve 4 plates of masala puri.
