- Rinse and then soak dried white peas in enough water overnight or for 8 to 9 hours. Drain all the water and add them in a stovetop pressure cooker. Also add salt and turmeric powder. Then add water. Pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium heat. When the pressure falls down on its own, then only open the lid and check if the white peas are cooked. In case they are not cooked, then add ½ cup more water and pressure cook for some more minutes. The peas should be cooked well. Once the white peas are cooked then proceed to the next step. Making Masala Paste: Now in a grinder jar, add the whole spices mentioned under the list 'For masala paste' in the ingredients section above. Also add roasted chana dal, garlic cloves (chopped), ginger (chopped), chopped coriander leaves, green chilies (chopped) and fresh coconut. Add cooked peas. Add water and grind to a smooth and fine paste. There should not be any small chunks of any ingredient in the paste. Keep aside. Making White Peas Gravy Heat oil in a pan and add chopped onions. Mix and saute for 1 to 2 minutes. Then add red chili powder and mix well. Now add the green masala paste. Mix well and saute for a minute. Then add the cooked white peas and add water. Season with sugar as per your preference. Also add salt as per taste. Mix very well and simmer on a low to low-medium heat. Stir at intervals so that the mixture does not stick to the pan. Simmer for 12 to 15 minutes or till you some oil specks on the top. The masala should get cooked and the rawness should go away. Once done switch off the heat. Cover and keep aside. Meanwhile when the peas gravy is cooking, you can finely chop onion, tomato, small lime or lemon and coriander leaves. Keep aside. Making Masala Puri Chaat On a plate, crush 4 to 5 puris which we use for pani puris. Pour the peas gravy. If you like some sweetness, then you can add sweet tamarind chutney at this step. Top with some finely chopped onions and tomatoes. You can also add grated carrot as this step. Sprinkle chaat masala, black salt or regular salt. Also drizzle some lemon juice all over. Sprinkle some sev on top. If you want the crunch of the pooris, then sprinkle crushed puris on top instead of placing puris in the plate. Lastly add some chopped coriander leaves on top. Serve bangalore style masala puri immediately. This way you can make various servings of masala puri and then serve them hot or warm.
Masala puri chat
#myrecipe
By Chandana Guptha
Jan, 7th
593
Servings
1 person
Cook Time
20 minutes
Ingredients
28
- 30
Ingredients
- White peas
- Water
- Salt
- Turmeric powder
- Cinnamon
- Cloves
- Kapok buds
- Mace
- Nutmeg powder
- Coriander seeds
- Cumin seeds
- Roasted chana dal
- Garlic cloves
- Ginger
- Coriander
- Green chillies
- Fresh coconut
- White oeas
- Oil
- Onons
- Red chilli powder
- Sugar
- Salt
- Golgappa puri's crushed
- Tomatoes
- Coriander
- Chat masala
- Lemon juice
- Tamarind chutney
- Black salt
