masala puri chaat is a chatpata, spicy, tangy and tasty street food snack from bangalore.
Prep Time9 hrs
Cook Time20 mins
Total Time9 hrs 20 mins
for cooking peas
- 250 grams dried white peas OR dried green peas OR 1 cup dried white peas (sookha safed matar or sookha hara matar)
- 2 cups water
- ¼ teaspoon salt
- ⅛ teaspoon turmeric powder OR 2 pinches turmeric powder (haldi)
for masala paste
- 1 inch cinnamon (dalchini)
- 2 cloves (lavang)
- 2 marathi moggu - optional
- 1 to 2 mace strands
- 2 pinches nutmeg powder
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds (jeera)
- 1 tablespoon roasted chana dal
- 3 to 4 medium garlic cloves - chopped
- ½ inch ginger - chopped
- ½ cup chopped coriander leaves
- 1 to 2 green chilies,
- ¼ cup fresh coconut - tightly packed
- ¼ cup of cooked peas
- ⅓ cup water for grinding
for making peas gravy
- 1 tablespoon oil
- ⅓ cup chopped onions
- ¼ teaspoon red chili powder
- 1 cup water
- 2 teaspoons sugar
- salt as required
for assembling masala puri
- pani puri or golgappa puris - crushed, as required
- ⅓ cup finely chopped onions
- ⅓ cup finely chopped tomatoes
- ¼ cup finely chopped coriander leaves
- chaat masala - as required
- lemon juice - as required
- sweet tamarind chutney - optional, as required
- regular salt or black salt, as required
pressure cooking white peas
rinse and then soak 1 cup of dried white peas (safed matar) in enough water overnight or for 8 to 9 hours.
drain all the water and add them in a pressure cooker. also add ¼ teaspoon salt and ⅛ teaspoon turmeric powder (about 2 pinches turmeric powder).
then add 2 cups water.
pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium flame. when the pressure falls down on its own, then 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 peas are cooked then proceed to the next step.
making masala paste for masala puri
now in a grinder jar, add the whole spices mentioned under the list 'for masala paste' in the ingredients section above.
also add 1 tablespoon roasted chana dal, 3 to 4 medium garlic cloves (chopped), ½ inch ginger (chopped), ½ cup chopped coriander leaves, 1 to 2 green chilies (chopped) and ¼ cup tightly packed fresh coconut.
add ¼ cup of the cooked peas.
add ⅓ cup water and grind to a smooth paste. keep aside.
making peas gravy for masala puri
heat 1 tablespoon oil in a pan. add ⅓ cup chopped onions.
mix and saute for 1 to 2 minutes.
then add ¼ teaspoon 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.
add 1 cup water.
season with 2 teaspoons sugar. also add salt as per taste.
mix very well and simmer on a low to low-medium flame. stir at intervals.
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 flame. cover and keep aside.
meanwhile when the peas gravy is cooking, you can finely chop 1 medium onion, 1 medium tomato, 1 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.