How would you like a spicy, tangy, lip-smacking snack this weekend? 😉
Masala Puri is a spicy, tangy, and yummy Indian chaat, that all age groups enjoy. It is a perfect evening snack for the family. Besides, the recipe is quite simple, so one can easily prepare this snack on the weekends for a larger crowd too. The most notable thing about masala puri is its taste, which widely varies from state to state, and city to city. Even the ingredients and preparation vary – some use green peas for making the masala while others use white chana dal. But the best part is – every masala puri is yummy. 😉
Back in my Bengaluru days, I would eat this in restaurants or small food stalls. However, when I made masala puri at home for the first time and tasted it, I fell more in love with the homemade version – So tasty! Continue reading to know how to make this chatpata Indian street food, MASALA PURI.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 50 minutes
For pressure cooking:
400g of frozen green peas
3 medium potatoes, skin-peeled and rinsed
1/2 teaspoon salt
For preparing masala:
1 medium onion, sliced
2 medium tomatoes, chopped
4 green chilies
1/4 inch ginger
2-4 garlic cloves
1/4 teaspoon black peppercorns
1/2 teaspoon roasted chana dal(optional)
1/4 teaspoon turmeric powder
3/4 teaspoon red chili powder
1 tablespoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1 teaspoon chaat masala
2 tablespoons of coriander leaves, chopped
1 tablespoon cooking oil
2 packets of puri, store-bought
1 large onion, finely chopped
2 large tomatoes, finely chopped
1/2 bunch coriander leaves, finely chopped
1 packet of Bombay sev/mixture
Step 1: Pressure Cooking the vegetables
Add green peas, potatoes, water, and a pinch of salt into a pressure cooker and cook on medium heat until the vegetables are cooked. (Typically, 3 – 4 whistles are sufficient). Turn off the heat and allow the pressure to release naturally.
Step 2: Making the green masala paste
Heat cooking oil in a small pan. Add green chilies, ginger, garlic, black pepper, roasted chana dal, and onions and saute until onions are translucent. Next, add the chopped tomatoes and saute until they are soft and mushy. Turn off the heat and allow the sauteed ingredients to cool down. Then, transfer them into a mixer jar, add all the powdered spices – turmeric, red chili, coriander, cumin, garam masala, chaat masala, and blend everything into a smooth yet thick paste by adding a little water.
Step 3: Making the masala
Gently mash the cooked green peas and potatoes in the same cooker. Then transfer the masala paste present in the mixer jar into it, add salt to taste, and combine well. If necessary, pour water and adjust the consistency of the masala. Cook the masala on a low flame for about 5 minutes with occasional stirring and turn off the heat.
Step 4: Serve it hot!
Crush 5-6 small puris in a serving plate/bowl. Pour a ladleful of masala on top of it. Then garnish with 2 tbsp of finely chopped onion, 2 tbsp finely chopped tomatoes, 1 tbsp coriander leaves, 2 tbsp sev. Sprinkle a pinch of chaat masala over it, and enjoy!!
- Add all the spices according to your taste.
- Mix water gradually into the masala. If you add it at once, the masala might turn up extremely thin and runny.
- Enjoy masala puri hot.
- If needed, the green masala could be store in the refrigerator for up to a day.
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤