Masala puri
Masala puri - A mouth smacking chat, which is a very famous street food. It is typically spicy and made by crushing puris and soaking it in a gravy or massage made with potato and peas.
You will need golgappa puris to make this. I buy dried puris which i fry and use. The masala puri should be served as soon as it is made otherwise it becomes soggy.
For other chat recipes
Palak patta chaat
Paani puri
Ingredients (1cup = 250ml)
For pressure cooking
Peas - 3 cups soaked overnight (frozen or fresh peas can also be used)
Potatoes - 3 medium roughly chopped
Carrot - 2 medium peeled and roughly chopped
Salt a pinch
Turmeric powder a pinch
Water to cook
For the masala paste
Onion - 1 roughly chopped
Tomato - 2 roughly chopped
Green chilli - 2 vertically slit
Garlic - 4 to 5 cloves
Ginger - 1 inch
Oil - 2 tsp
Cinnamon - 1/2 inch
For the gravy
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Pav bhaji masala - 2 tsp
Chat massage - 1 tsp
Amchoor powder - 1 tsp
Coriander powder - 1 tsp
Fennel (saunf) powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt for taste
Jaggery a pinch
Water as needed
For assembling masala puri (for 2 plates)
Golgappa puri - 10 to 15
Onion - 1/2 finely chopped
Tomato - 1/2 finely chopped
Tamarind jaggery chutney - 2 tsp
Rock salt - a pinch
Coriander leaves - finely chopped about 2 tsp
Sev - a fistful
Method
First pressure cook the potatoes, carrot and peas with enough water, salt for taste and a pinch of turmeric powder for 2 whistles.
Once the pressure goes, mash the vegetables and keep it aside
In a kadai, take a tsp of oil. Saute cinnanomon, garlic, ginger and onion for a while. Add green chilli and tomato and saute again. Once it cools, make it into a paste using a blender.
Now In the same kadai put this masala paste and saute it till the raw smell goes and the massage leaves oil. Add the mashed vegitables. Add kashmiri mirch powder, turmeric powder, coriander powder, pav bhabi masala, garam masala powder ( all masala powders) and fennel powder. Add water as necessary. Bring it to a boil. The masala gravy is ready.
Assembling the masala puri
In a plate, crush 5 to 7 golgapoa puri. Add the massage gravy over the puri. Add a spoon of tamarind jaggery chutney. Add a tsp of chopped onions and tomato. Add a pinch of rock salt. Add chopped coriander leaves and a fistful of sev. Serve immediately.
You will need golgappa puris to make this. I buy dried puris which i fry and use. The masala puri should be served as soon as it is made otherwise it becomes soggy.
For other chat recipes
Palak patta chaat
Paani puri
Ingredients (1cup = 250ml)
For pressure cooking
Peas - 3 cups soaked overnight (frozen or fresh peas can also be used)
Potatoes - 3 medium roughly chopped
Carrot - 2 medium peeled and roughly chopped
Salt a pinch
Turmeric powder a pinch
Water to cook
For the masala paste
Onion - 1 roughly chopped
Tomato - 2 roughly chopped
Green chilli - 2 vertically slit
Garlic - 4 to 5 cloves
Ginger - 1 inch
Oil - 2 tsp
Cinnamon - 1/2 inch
For the gravy
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Pav bhaji masala - 2 tsp
Chat massage - 1 tsp
Amchoor powder - 1 tsp
Coriander powder - 1 tsp
Fennel (saunf) powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt for taste
Jaggery a pinch
Water as needed
For assembling masala puri (for 2 plates)
Golgappa puri - 10 to 15
Onion - 1/2 finely chopped
Tomato - 1/2 finely chopped
Tamarind jaggery chutney - 2 tsp
Rock salt - a pinch
Coriander leaves - finely chopped about 2 tsp
Sev - a fistful
Method
First pressure cook the potatoes, carrot and peas with enough water, salt for taste and a pinch of turmeric powder for 2 whistles.
Once the pressure goes, mash the vegetables and keep it aside
In a kadai, take a tsp of oil. Saute cinnanomon, garlic, ginger and onion for a while. Add green chilli and tomato and saute again. Once it cools, make it into a paste using a blender.
Now In the same kadai put this masala paste and saute it till the raw smell goes and the massage leaves oil. Add the mashed vegitables. Add kashmiri mirch powder, turmeric powder, coriander powder, pav bhabi masala, garam masala powder ( all masala powders) and fennel powder. Add water as necessary. Bring it to a boil. The masala gravy is ready.
Assembling the masala puri
In a plate, crush 5 to 7 golgapoa puri. Add the massage gravy over the puri. Add a spoon of tamarind jaggery chutney. Add a tsp of chopped onions and tomato. Add a pinch of rock salt. Add chopped coriander leaves and a fistful of sev. Serve immediately.
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