South Indian Masala Puri Muffins

1.Preheat your oven to 180°C (350°F). Grease a 12-cup muffin tin lightly with oil and set aside.

2.In a large mixing bowl, combine semolina, all-purpose flour, baking soda, salt, turmeric powder, red chili powder, coriander powder, and cumin seeds. Mix well to distribute the spices evenly.

3.Add whisked yogurt and 1 tablespoon oil to the dry ingredients. Gradually add water while stirring to form a smooth, thick batter similar to pancake batter but slightly thicker. Cover and let it rest for 10 minutes to allow the semolina to absorb moisture.

4.Meanwhile, prepare the masala topping: Heat 1 tablespoon oil in a pan over medium heat. Add mustard seeds and let them splutter. Add urad dal, chana dal, dried red chilies, and curry leaves. Sauté until dals turn golden brown.

5.Add chopped onions, green chili, ginger paste, and garlic paste. Sauté until onions turn translucent and aromatic.

6.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook until tomatoes soften and the mixture thickens into a dry masala paste.

7.Stir in boiled green peas and chopped coriander leaves. Cook for another 2 minutes. Remove from heat and stir in lemon juice. Let the masala cool slightly.

8.Once the batter has rested, gently fold the prepared masala mixture into the batter, reserving a small amount for garnish if desired. Mix until just combined; do not overmix to keep muffins light.

9.Spoon the batter into the prepared muffin tin cups, filling each about 3/4 full. Optionally, sprinkle a little of the reserved masala on top of each muffin for extra flavor and visual appeal.

10.Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

11.Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.

12.Serve warm or at room temperature as a flavorful, portable snack. These puri muffins pair excellently with coconut chutney or tamarind sauce for an authentic Tamil Nadu experience.