Cranberry Masal Puri
Cranberry Masal Puri, an autumn twist to Bangalore’s beloved street food classic, brings the fusion of fall flavors and Indian street-style comfor in a vibrant, bold, and irresistibly festive appetizer/snack.
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Servings: 4 -6 people
Ingredients
- 1 cup Dried yellow peas
- 2½-3 cups Water
- 1½ tsp Salt
- ¾ cup Pumpkin Grated
- 1 cup Cranberries
- ⅔ cup Sweet potatoes diced
- ½ cup Potatoes diced
- ⅔ cup Mint packed
- ⅔ cup Cilantro Packed
- 1 cup Tomatoes
- ¾ tsp Sambhar powder
- ½ tsp Garam masala
- 2-4 Thai chili
- 1¾ tbsp Ginger
- 5 cloves Garlic
- ½ tsp Fennel
- 1 Bay leaf
- 2 in Cinnamon
- 3-4 Cloves
- 2 tbsp Oil
- ¾ cup Onion Chopped
- 1 tsp Lemon/lime juice
- ¼ tsp Turmeric
To Assemble
- 16-20 Manipuri/Semolina puffs
- 3-4 tbsp Cilantro Finely chopped
- ½ cup Pomegranate arils
- ½ cup Carrots Grated
- ½ cup Onion finely chopped
- lime wedges optional
Instructions
- Soak the dried yellow peas overnight or for 5-8 hours.
- Grind the ginger, garlic, Thai chilies, and fennel seeds with a little water to make a smooth paste.
- Heat oil in a pressure pan. Add the whole spices and saute onion for 4 minutes until it turns translucent. Add the ground ginger garlic fennel paste and cook for 3-4 minutes until the raw smell vanishes.
- In the meantime, gring the cranberries, tomatoes, mint, and cilantro to a smooth puree.
- To the an, add the peas, shredded sweet potatoes, pumpkin, and potatoes followed by the cranberry puree, turmeric, salt, sambhar powder, and garam masala. Add water and mix.
- Pressure cook for two whistles. This process can be done using Instant pot too. Once cooked, open, mix, and mash slightly. Adjust salt if needed.
- To assemble: Break a few crunchy semolina puris. Add two to three ladle full of the peas gravy. Top with shredded carrots, onions, pomegranate arils, cilantro.
- Serve immediately with a wedge of lime on the side.