How to make Masala Puri-SK Khazana -
Try this out – you will simply love the taste
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried white peas (matra), Medium potatoes
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Masala Puri-SK Khazana checkout Jain Ragda Pattice. You can also find more Snacks and Starters recipes like Rajma Bread Patties Mushroom Quiche Benne Wafers Oats Dhokla
Masala Puri-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Masala Puri-SK Khazana Recipe
Dried white peas (matra) soaked overnight and drained 1 1/2 cups
Medium potatoes boiled and peeled 4
Crisp puris 12-16
Turmeric powder 1/4 teaspoon
Salt to taste
Roasted cumin seeds coarsely crushed 2 tablespoons
Chaat masala 1 teaspoon
Black salt to taste
Nylon sev to sprinkle
Fresh coriander leaves chopped to sprinkle
Method
Step 1
Pressure cook dried white peas with turmeric powder and salt in sufficient water till 4 whistles are given out or till fully done.
Step 2
Cut potatoes into small pieces.
Step 3
Mix together cumin seeds, chaat masala and black salt in a bowl.
Step 4
Add little water to pressure cooked white peas, mix well and bring to a boil.
Step 5
Crack the top portion of puris and fill with some potato pieces and some cooked white peas. Sprinkle some spice mix, sev and coriander leaves on top.
Step 6
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.