Masala Puri

Masala Puri chaat is a spicy, tangy and lip-smacking Indian street food that most Indians love. We are used to eating it outside usually, but wouldn’t it be great to prepare it yourself at home? Especially when you have relatives!

Here’s an easy step by step procedure for making masala puri chaat!

Ingredients:

For Pressure Cooking

  • Green Peas – 2 cups (300 gms)
  • Potato – 3 nos.
  • Salt – a pinch
  • Water – 3 cups

For preparing Masala

  • Onion – 1 large nos
  • Tomato – 2 medium nos
  • Green Chilli – 4 nos.
  • Ginger – 1/4 Inch
  • Garlic – 2 big cloves
  • Black Pepper – 1/2 tsp
  • Roasted Channa Dal – 1/2 tbs
  • Chilli Powder – 1 tbs
  • Coriander Powder – 1tbs
  • Tumeric – 1/2 tsp
  • Cumin Powder – 1/2 tsp
  • Garam Masala – 1 tsp
  • Chaat Masala – 2 tbs
  • Salt – to taste
  • Cooking Oil – 4 tbs

For Garnishing

  • Puri/Golgappa – 1 Pack (available in stores)
  • Onion – 1 large nos
  • Tomato – 1 medium nos
  • Coriander Leaves
  • Sev / Mixture

DIRECTIONS:

Step 1: Pressure Cooking

Wash fresh green peas and Potatoes. Add sufficient water(3 cups), a pinch of salt and pressure cook them until 3 whistles.

Step 2: Making paste for the masala

Heat oil in a pan. Add Onions and saute till it turns light brown. Then add green chilli, garlic, ginger, black pepper and roast for 2min. Add chopped tomatoes and roast till it becomes mushy. Let the roasted ingredients cool and later transfer to a mixer grinder. To this, add roasted channa dal chilli powder, coriander powder, cumin powder, turmeric, chaat masala, salt to taste, a little water and grind into a thick paste.

Step 3: Mixing

After 3 cooker whistles and when the pressure releases, check if green peas and potatoes are well cooked. If not, pressure cook again until 2 more whistles. After cooking, mash green peas and potatoes coarsely. To this, add the paste that’s in the mixer jar and give it a good stir. Now keeping masala on a low flame, add water carefully and adjust the masala to your preferred consistency. Keep stirring regularly and let the masala boil for a good 5min.

Step 4: Serve Hot!

Crush 5-6 puris/golgappa in a serving plate. Add prepared hot masala on top of it. Sprinkle a handful of finely chopped onion, tomatoes, coriander leaves, sev, a pinch of chaat masala and serve it hot!

Spicy and tasty masala puri is ready to eat!

Notes:

  • You can tweak the amount of ingredients as per your taste and preference
  • You can either make puris at home or purchase a fresh pack from the store
  • Do not add a lot of water for pressure cooking green peas and potatoes, as masala will become runny.
  • The masala can be stored in the refrigerator for 2 days

 

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