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Masala Puri Chaat

Writer's picture: Swetha JainSwetha Jain

Chat recipes have originated from streets and have engulfed the entire nation. Each metro city has something or other to offer in the street food section or particularly in chaat recipes. one such easy and simple chaat recipe is masala poori recipe which has different origins. however the variation from the south india particularly from the bangalore and mysore region has taken the recipe to another level.

unlike other regions masala poori, here in bangalore it is made saucier with lots of ragda gravy. the deep-fried snacks like puri and fine mixture is topped on top of this sauce with a hint of green chutney and tamarind chutney. hence in each bite it would explode with taste combination and hence its popularity.


Masala Puri Chat :

INGREDIENTS

FOR PRESSURE COOKING:

▢ 1 cup white peas

▢ water, for soaking

▢ 1 potato, peel & chop

▢ ½ tsp turmeric

▢ ½ tsp clove

▢ 3 cup water, for pressure cooking

FOR MASALA PASTE:

▢ 2 tbsp oil

▢ 1 tsp fennel / saunf

▢ 1 onion, sliced

▢ 1 tsp ginger garlic paste

▢ 1 tomato, chopped

▢ ½ cup mint / pudina

▢ ¾ cup coriander

FOR CURRY:

▢ 2 tbsp oil

▢ ¾ tsp cumin / jeera

▢ 1 bay leaf

▢ 1 inch cinnamon

▢ ½ tsp chilli powder

▢ ½ tsp coriander powder

▢ ¼ tsp cumin powder

▢ ½ tsp garam masala

▢ 1 cup water

▢ 1 tsp salt

FOR SERVING (1 SERVE):

▢ 4 puri

▢ 1 tsp tamarind chutney

▢ 1 tsp green chutney

▢ 2 tbsp spicy sev

▢ 2 tbsp tomato, finely chopped

▢ 2 tbsp onion, finely chopped

▢ 1 tsp coriander, finely chopped

▢ pinch chaat masala


INSTRUCTIONS


MASALA PURI GRAVY PREPARATION:

1. In a large bowl take 1 cup white peas and soak in enough water for 8 hours.

2. Take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove, add 3 cup water and pressure cook for 6 whistles, mash the potato slightly, adjusting the consistency as required. keep aside.

3. Prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel, also add 1 onion, 1 tsp ginger garlic paste and saute slightly, add 1 tomato and saute until the tomatoes turn soft and mushy.

4. Cool completely and transfer to a blender, add ½ cup mint and ¾ cup coriander, blend to smooth paste adding water if required. keep aside.

4. In a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.

saute on low flame until spices turn aromatic further, add in boiled white peas and mix well.

add 1 cup water and 1 tsp salt.

mix well adjusting consistency as required.

cover and simmer for 10 minutes, or until the flavours are well absorbed.


MASALA PURI ASSEMBLING:

Take a plate crush 4 puri used to prepare pani puri.

pour in a ladleful of prepared masala puri gravy.

now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.

also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.


Enjoy masala puri recipe sprinkling chaat masala if required.



@the.gujju.bhukkad

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