Snacks

Masala Pori

Is there anything more we can enjoy than the tranquility of our native? My native place is Tiruvannamalai, and I absolutely enjoy being there each and every time. Aside from the Annamalaiyar temple and the lush vegetation, there is one more thing popular in my native : the Roadside Masala Pori.

Almost in every neighborhood, you can find multiple outlets with a small cart that holds pani poori and green peas boiled salna. This salna is prepared from boiled green peas and powdered masalas. To this salna, a mixture of pori (poha), onion, carrot, and papdi/thattai is added. When all the ingredients are combined together and tasted, it remains relishing.

Similar Masala Pori is sold in roadside stalls; however, this authentic taste can be experienced only in the internal streets of Tiruvannamalai. Whenever I visit my native, I will not stop with one plate and literally eat at least a maximum of 4 to 5 plates. Such a favorite recipe of mine.

The procedure for this delectable Masala Pori recipe is elaborated step-by-step in detail with images so that everyone can experience the taste.

Serving
- 4 servings
Cooking Time
- 45 mins
Difficulty
- Intermediate

Ingredients:

1 Packet
Puffed Rice
50 Grams
Green Peas
1 No (Big size)
Onion
1 No
Tomato
As Required
Carrot
1 No
Green Chilli
1/2 Tsp
Ginger Garlic Paste
For Cooking
Whole Garam Masala
1/4 Tsp
Chilli Powder
1/2 Tsp
Corainder Powder
As Required
Coriander Leaves
To Taste
Salt

Directions:

1
Soak dried Green Peas in water for 6-7 hours or overnight, then transfer to a pressure cooker and add the necessary powder masalas.
2
Add Coriander powder, Red Chilli Powder, Turmeric Powder, Ginger Garlic Paste, and finely chopped Onions to the soaked green peas.
3
Followed by Onions, add Green chillies and whole garam masalas, which includes 2 cardamoms, 1 clove, 1 cinnamon stick and 1 bay leaf. Then add chopped tomatoes and pour approximately ¾ litre of water.
4
Add salt, finely chop Coriander leaves, and pressure cook for 8 whistles. After opening, stock water appears as a top layer, and boiled peas settle at the bottom.
5
Add stock water to another pan, along with 25 grams of boiled content, and cook until the mixture resembles Sundal in consistency.
6
In a mixing bowl, combine 2 handfuls of Puffed Rice, Green Peas masala, Carrot, Onion, Green chillies, and Coriander leaves. Mix well until mildly spicy.
7
The Sundal is then placed on a plate, followed by the Puffed Rice mixture, and finally by the Onions, grated Carrot, and finely chopped Coriander leaves.
8
The delicious Vandi Kadai Masala Pori is now ready to enjoy.