Masala puri, Bangalore Style
For spicy gravy / masala:
- Dry green peas: 1.5 cups
- Potatoes: 1 large
- Carrot: 1
- Bay leaf: 1
- Cinnamon: 1 inch stick
- Cloves: 4
- Marati moggu: 1
- Coriander leaves: 1/2 cup
- Mint leaves: 4-6
- Green chillies: 4-6
- Red chillies: 2-3
- Chaat masala: 1 tsp
- Dhania powder: 1 tsp
- Tamarind pulp: 1 tbsp, thick tamarind extract
- Onion: 1 medium sized, coarsely chopped
- Oil: 1 tsp
- Ginger-garlic paste: 1/2 tsp
- Cumin seeds: 1/2 tsp
- Salt: As needed
For the garnish:
- papdi or small puffed puris.
- Finely chopped red onions
- Grated carrots
- Finely chopped tomatoes
- Green chutney
- taramind sweet chutney
- finely chopped coriander leaves
- red chili powder
- lemon juice
###For the masala/spicy gravy:
- Soak the dry green peas in enough water for 4-6 hours.
- Drain the water from the peas.
- Peel the potatoes & carrots. Cut the potatoes & carrots in half.
- Add the potatoes, soaked peas, and carrots to a pressure cooker. Cook them for 4 whistles or for 20-25 minutes on medium-high. Let it cool.
- Meantime, heat a saute pan. Add oil to it & when oil is hot, throw in the cumin seeds.
- When seeds turn golden brown, add in the coarsely chopped onions & saute.
- Cook the onions for about 3-5 mins. Onions should turn translucent.
- Add the ginger-garlic paste & saute till the raw smell disappears.
- Remove the onions from heat.
- Add the cinnamon, clove, marati moggu, green chilli, red chilli, bay leaf to a blender/food processor & make a fine powder.
- To this powder, add the sauteed onions & cumin seeds mixture, mint leaves, coriander leaves, cooked potatoes & carrots, a fistful of cooked peas. Make a smooth paste out of it. At this point, the spice paste will be very strong.
- Drain the water from the cooked peas. Do not discard the water. Use this water for the masala.
- Add the water from the cooked peas to a sauce pan. Let it boil. Add another 1/2 to 1 cup more water, if needed.
- When water starts boiling, add the ground spice paste.
- Add the salt, tamarind pulp, dhania powder, chaat masala & mix well.
- Cook it on a low heat for about 20-25 mins. The spices should blend well.
- Add the cooked peas to the boiling spice mixture. Cook again for another 10-15 mins. The consistency of the gravy should be like a pancake batter (dosa batter consistency)
Serving the masala puri:
- In a large plate, slightly crush around 6-8 papdis or puris.
- Add about 1/4th cup of the spicy gravy/masala.
- Sprinkle the red chilli powder, salt, a tsp of green chutney, sweet tamarind chutney. (I have not added the green chutney or the sweet tamarind chutney, as our family doesn't prefer them for this chaat).
- Sprinkle a tbsp each of finely chopped onions & grated carrots.
- Sprinkle about a tbsp of finely chopped tomatoes.
- Add a dash of lemon juice.
- Add the sev generously on top & serve the masala puri immediately.
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