I have a lot of memories related to this dish. Those were the times when each of these PKP packets used to cost Rs.2, and each of us was only allowed to have 1 packet. And, these were only available in the evenings. So, me and my cousins used to walk to the bandiwala, have 1 packet there first, and this was our secret (we used to get some pocket money you see). We then used to come home with the packed PKP packets, and eat our share again. It used to be fun, and having it fresh from the banana leaf, hot was an experience in itself.
The recipe I shared here is my version of making this PKP, and this is how it’s been made for more than 3 decades now. Trust me, make this recipe at home, and your kids are going to love it.
We all love street food, and India is popular for the same. You will be surprised to know that every region in India has its own recipe when it comes to street food. One such street food I used to enjoy growing up, and during my summer visits to Andhra is Flattened Rice Chat. In simple Andhra terms, it is called Muntha Masala (as they mix it in a pot) or “Pidatha Kinda Pappu.” This is a very very easy recipe to put together, and I am sure everyone in the family including kids will love having this. We usually make this in the evenings, especially during monsoons.
Muntha Masala or PKP
We are used to calling this dish PKP, which is a short form of Pidatha Kinda Pappu. While the authentic recipe uses boiled white chickpeas, and grated raw mango (during the mango season), I mostly make mine a little different. This is how my mom makes it, and I followed the same. Flattened rice can also be replaced with puffed rice in this recipe, and it will taste as delicious as this one. Indeed a few places in Andhra make this by using just the puffed rice, or they combine both puffed and flattened rice as well.
Where Is the Dish From?
PKP is a very commonly found street food in Andhra. It has been in existence for more than 50 years now, and I still hear my mom telling tales about it, she and her friends used to visit the beach and enjoy this deliciousness back then. She says that the recipe hasn’t changed much, however she misses her friends from the village whenever she makes it at home.
The name of the recipe comes from the fact that the places that sell these are mostly on the street side or near the beach. Here the person places a Pidatha (vessel) over the Pappu (the ingredients). He then adds all the ingredients to the vessel, mixes them using a spoon or ladle, and serves it in a newspaper or banana leaf plate by shaping it into a cone, which we call “potlalu.”
- Flattened Rice – 4 Cups
- Fine Sev – ½ Cup (Optional)
- Onions – 3 – Medium Sized
- Tomato – 2 – Medium Sized
- Peanuts – 1 Cup
- Chickpea Flour – 1 Cup
- Jeera Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Chilli Powder – 2 tsp (Can be increased or decreased based on spice level)
- Juice of 1 Large Lemon
- Coriander Leaves – Washed and Finely Chopped
- Oil to Fry & Water – ½ Cup
- Salt to Taste
- In a pan, add very little oil and roast the flattened rice. Here in this recipe, I have used store-bought fried flattened rice. You can even use store-bought Chivda in this recipe.
- Finely chop the onions and tomatoes and keep them aside.
- Roast the peanuts by adding a little oil, and keep aside to cool.
- In a big bowl, add the flattened rice and sav. Next add the onions, tomatoes, peanuts, salt, chili powder, and coriander leaves.
- Mix it all well, and keep aside.
- In another bowl, take chickpea flour, and add salt and jeera powder to it. Make a batter using water.
- Take oil in a pan, and wait till it gets hot. Then drop the chickpea flour batter, little by little, using a spoon in the oil. Fry them, and keep them aside.
- Once the fried chickpea flour balls have cooled down, roughly mash them using your hands.
- Now, add this to the earlier made mix, and combine them well.
- Lastly add the lemon juice, and check for salt. Keep it closed for 5 minutes before you serve as it helps the flavors to settle down.
- You can serve this in a bowl, or wrap a little in banana leaf, and make them as pockets. Serve each packet to one family member.
One of the best things I love about this dish is that there is not much cooking involved. Instead of chickpea flour balls, you can even use boiled chickpeas in the dish. Must boil them well, and mash them a little before adding them to the mixture. Some of them might not like the aroma of boiled chickpeas, and hence I replaced it with chickpea flour balls. Another important thing to keep in mind while making this is to serve it immediately. Just let it rest for 5 mins, and then serve. The flavors might seem a little bland if you keep it for a longer time. However, if you are planning to make it for later, prepare all the ingredients, and mix them just before serving. Do give this a try, and you will for sure not be disappointed.