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Soak dried white chickpeas in water overnight. Then, drain and add to a pressure cooker along with salt and turmeric powder.
Next, add water.
Pressure cook on medium heat for 10 to 12 whistles. The peas should cook to a soft and be mashable. To know more, swipe up!
For the masala paste, add spices and chana dal to a grinder jar. To know the spice list, swipe up!
Add chopped garlic, chopped ginger, chopped coriander leaves, chopped green chilies and fresh grated coconut.
Add some of the cooked white chickpeas and water.
Grind to a smooth fine paste. Ensure that there are no chunks or tiny pieces in the masala paste. Keep aside.
For the peas gravy, heat oil in a pan. Add chopped onions and sauté for 1 to 2 minutes. Then. add red chili powder and mix well.
Add the prepared masala paste, mix well and sauté for a minute.
Add remaining cooked white chickpeas.
Add water, sugar and salt.
Mix well and simmer on low to low-medium heat for 12 to 15 minutes or till you see some oil specks on the top.
To assemble masala puri chaat, crush some puris (used for pani puri) and add on a serving plate.
Pour in generous amount of cooked peas gravy, top with finely chopped onions and tomatoes. To know more, swipe up!
Sprinkle chaat masala powder, black salt or regular salt and drizzle some lemon juice.
Sprinkle sev and chopped coriander leaves on top.
Serve masala puri chaat immediately. For more recipes, visit vegrecipesofindia.com
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