One more snack to satisfy by craving. For the first time in Germany I was surprised to see Mandakki puri/Mysore Puri being sold at the Indian grocery store. There are two types of puffed rice which I'm aware of; the one that is used to make puri unde (Sweet Puri-Jaggery balls), which is also offered to God during Ayudha pooja & other puffed rice used for making Masala Puri. Mysore puri / mandakki puri already has some amount of salt in it. But Bangalore puri is unsalted.
I got the recipe to make Nargis Mandakki here. After seeing so many photos of churmuri online, I was so much tempted to make it at home. I was imagining the taste of the masala puri mixed with vegetables! Hmmm yummy. I used to regularly have chaats on the road side in Bangalore, most of the time in Jayanagar 4th block. AmAr though was not such a chaat freak & would always advise on not eating out. :(
One can lightly saute the onion pieces & mix or use them raw. I like both though :)
Mandakki goes to Mahimaa's 15-minute cooking @ Spices.
2 lt Mysore puri
1 tsp mustard seeds
pinch of asafoetida
1/4 tsp turmeric powder
1/4 cup roasted ground nuts
1/4 cup roasted Bengal gram
1 medium sized onion, finely chopped
1 medium sized tomato, finely chopped
1/4 cup grated carrot [I dint have carrot at home :(]
2 green chilies finely chopped, else 2 tsp chili paste
coriander leaves, finely chopped
1. Heat 1 tbsp of oil in a pan & mustard seeds. When the seeds splutter add green chilies, asafoetida, curry leaves, turmeric powder, roasted ground nuts, roasted Bengal gram, salt & sugar along with the puffed rice.
2. Mix well & remove from flame.
3. Add onion & tomato pieces.
4. Garnish with grated carrot & coriander leaves.
5. Serve hot or cold.
Cucumber & totapuri mangoes can also also added.