Mar 25, 2009

Bangalore puri ogarane

Thumba dinagala nantara, puri thinno bayake. Aachekade male 3 dinagalinda bidadhe barthayidhe. Gabbu weatheru. :( Surya waradinda raja togondangidhe. Seri, manenalli idha purigene ogarne haaki ebharu thindvi. Bisi bisiyagihda puri kandu, ajji naapaka banthu. Maneyalli kobbari thundugale irlilla. Ajji maaduthidha puri yalli hurida kobbariyannu huduki nimishadalle kaalimado abyasa. :)

Ingredients: -
2 lt Bangalore puri / puri used to make Bhel Puri
1/4 cup roasted bengal gram dal
1/4 roasted pea nuts
1/4 dry coconut (kobbari) pieces, roasted
1-2 strands curry leaves
2-3 dry red chilies
1 tsp red chili powder
1 tsp mustard seeds
1 tsp turmeric powder
a pinch asafoetida
Sugar
Salt
Oil

Method: -
1. Clean the puri.
2. In a pan heat 2 tsp of oil & prepare the seasoning by adding asafoetida, mustard seeds, red chilies, turmeric powder & curry leaves.
3. When the mustard seeds crack, add the pea nuts, roasted Bengal gram & dry coconut pieces. 4. Add puri to the pan & mix well so that the seasoning coats well.
5. Add the required amount of salt & sugar.
6. Fry Aralu sandige & add to the puri. This is optional. My chickamma used to do this.
7. Serve hot or cold.

4 comments:

Asha said...

Weather is still bad there! We are getting warmer, winter is over for us.

Oggarane puri nanagu tumba ishta, aadre illi chennagirp puri sigalla. Rice crispy sigutte begadashtu, adralle madteni. Kobbari chennagirutte idakke hakidre! :)

Ivattu Avalakki oggarane post madta iddeeni.

Sushma said...

this is a great evening snack. Thanks Ujju for the recipe.

LG said...

ohoo..male ne? adikke menasinakyi bonda amele puri oggarane ella recipes kantha ive :D Enjoy them. I love emptying peanuts and kobbari from the puri

Asha said...

Ujju, naanu simple aagi enadru madona antha iddeeni naale, special enilla!
School and Arvindna work ella mamoolu, so enu madabekagilla. Aadre hosa varsha alva antha payasa, Hulianna madabeku annisutte, nodona! :)