Davanagere Masala Mandakki / Nargis Mandakki

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.

Ingredients: -

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

curry leaves

coriander leaves, finely chopped

Salt

Sugar

Oil

Method: -

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.