How would you like a spicy, tangy, lip-smacking snack right now? 😉
Masala Puri is an extremely popular Indian street food/Chaat that Indians love to snack on in the evenings. Those who are familiar with this snack would know that the most notable thing about masala puri is that it’s taste varies from state to state, and city to city. Even the ingredients and preparation varies widely. However, every masala puri is absolutely worth trying!
My personal favorite chaats are masala puri and golgappa. Back in the days, I used to eat these chaats in restaurants or in small food stalls in bengaluru. But when I tried making masala puri at home for the first time and tasted it, I knew I would always relish the homemade version more than the others. Since then, this recipe has become our best-loved. I usually make it for dinner and both of us will at least eat 3 servings each! 😛 (Aah.. I am literally drooling the whole time as I write this blog.) And it’s also one of those recipes which you can easily make for a larger crowd too, if you make use of the store bought puris(which is what I typically do).
So here is my recipe for the yummilicious, chatpata 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
1/2 teaspoon salt
For preparing masala:
1 medium onion, sliced
2 medium tomatoes, chopped
4 green chillies
1/4 inch ginger
2-4 garlic cloves
1/4 teaspoon black peppercorns
1/2 teaspoon roasted chana dal
1/4 teaspoon turmeric powder
3/4 teaspoon red chilli 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/golgappas, 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 frozen green peas, skin-peeled potatoes, water and a pinch of salt into the cooker. Pressure cook on low-medium heat until the vegetables are completely cooked. (Typically 3 – 4 whistles are sufficient) Turn off heat and allow the cooker to depressurize.
Step 2: Making the green masala paste
Meanwhile heat vegetable oil in a pan on low – medium heat. Saute sliced onions until they turn light brown. Then add green chillies, ginger, ginger, black pepper and saute them for a minute. Add chopped tomatoes at the end and saute until soft and mushy. Allow the sauteed ingredients to completely cool down. Into a mixer jar, add all the spice powders – turmeric, red chilli, coriander, cumin, garam masala, chaat masala, salt, and transfer the cooled mixture. Blend everything into a smooth and thick paste by adding a little water.
Step 3: Combining
Gently mash the cooked green peas and potatoes in the same cooker. Then transfer the masala paste present in mixer jar into the cooker and combine. If necessary, adjust the consistency of masala by adding water. Cook this masala on a low flame for about 5 minutes. Taste for salt and adjust that too if necessary.
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/mixture. Sprinkle a pinch of chaat masala on top and enjoy!!
- You can tweak the quantity of each ingredient as per your taste and preference.
- Carefully adjust the consistency of the masala as adding more water will make the masala extremely thin and runny.
- The green masala prepared can be stored in the refrigerator for upto 2 days.
If you tried this recipe, let me know how you liked it! 🙂
You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes
Happy cooking and happy eating ❤