MASALA PURI CHAAT RECIPE / MASALA PURI RECIPE
Masala puri chaat a famous street food from Bangalore ..its spicy, tangy and tasty
Ingredients
- 1 Cup Dried Green Peas
- 2 medium size potato, peeled
- 1 tsp Salt
- 1/2 tsp Turmeric/ Haldi
to make Masala :
- 2-3 tsp Oil
- tsp Cumin Seeds /Jeera
- 1-2 piece Cinnamon/ dalchini
- 3-4 nos Cloves/ Lavang
- 1 no Kapok bud / Marathi moggu, ( optional )
- 1 small piece Kalpassi / Kallu hoovu ( optional )
- 1/4 tsp Pepper
- 1 big onion, Sliced
- 5-8 flakes Garlic
- 2 piece Ginger
- 3-5 nos Green Chillies, based on your preference
- 2 medium size Tomatoes
- 1/2 cup Mint leaves/ pudina
- 3/4 cup Coriander leaves
- 1/2 tsp black salt / kala namak
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder / Dhania powder
- 1/2 tsp Aamchoor powder
- 1/2 tsp Garam Masala powder
- 1/2 tsp Chaat masala
- 1/2 tsp Sugar
- Salt to taste
to Serve / Assemble
- few Puri
- little onion, finely chopped
- little Grated Carrot
- little Tomato ; , finely chopped
- little Coriander leaves, finely chopped
- a pinch of black salt / kala namak
- a pinch of Chaat masala
- few drops lime, (optional)
- sev or Mixture
Instructions
- Wash and soak Dried Green Peas overnight.
- To begin with, first, we will be making the gravy. Add soaked green peas, peeled potato in a pressure cooker. Add required water, tsp of salt and turmeric. Pressure cook 4-5 whistles.
- Once pressure releases, open the cooker & keep cooked potatoes aside.
- Cook peas such that it has retained shape and firm.. but when pressed mushy. Keep aside to be used later.
- Now we will be roasting few spices to grind and make masala.To begin with add 2-3 tsp oil to a pan / Kadai . Add a tsp of jeera, cloves, cinnamon, Kapok bud( Marathi moggu) , Kalpassi / Kallu hoovu . Saute for 1-2 mins.
- Add sliced onion, ginger, garlic and chilli in a pan. Saute till raw smell goes
- Add in chopped tomato, little salt. Saute till mushy.
- Next, add in pudina and coriander leaves. Switch off and saute for 1-2 mins.
- Allow to cool.
- Transfer all the roasted ingredients into a mixer. Add in boiled potatoes and a ladle of cooked Peas. Add little water grind everything to a smooth paste.
- Next transfer the ground masala to the pan / kadai, add some water to mixer jar and add to pan .Keep it for boiling. masala paste
- Add in all the powders one by one ie salt to taste, black salt / kala namak, red chilli powder, Coriander powder,garam masala, Aamchoor powder, chaat masala, and Garam Masala powder. Mix everything nicely & bring to boil.Boil the gravy for about 10 - 15 mins on medium flame.
- Add in the remaining cooked green peas along with the cooked water. Add sugar .Mix .
- Continue to boil for 5 mins on sim. Adjust the consistency of the gravy by adding required water. Masala is ready;
- Masala gravy for Masala puri is ready. The consistency should be thin , once we add on puri ... it will thicken. Also let it be spicy to get the real taste .
- to make Masala Puri : Crush 5-7 puris or papdis in a plate and crush them.
- Top it with a laddle full of peas and thin masala gravy as required.
- Top it with some finely chopped Onion,little grated Carrot,little finely chopped Tomato ,little Coriander leaves. Squeeze few drops lime if you like tangy. Sprinkle a pinch of Black salt /Kala Namak and a pinch of Chaat Masala.
- Lastly , sprinkle some sev /mixture on top.
- Serve Bangalore-Mysore style masala puri immediately.
- Enjoy tasty Masala Puri Hot !!
