Masala puri, Bangalore Style

Ingredients: :

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
  • sev
  • finely chopped coriander leaves
  • salt
  • red chili powder
  • lemon juice


###For the masala/spicy gravy:

  1. Soak the dry green peas in enough water for 4-6 hours.
  2. Drain the water from the peas.
  3. Peel the potatoes & carrots. Cut the potatoes & carrots in half.
  4. 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.
  5. Meantime, heat a saute pan. Add oil to it & when oil is hot, throw in the cumin seeds.
  6. When seeds turn golden brown, add in the coarsely chopped onions & saute.
  7. Cook the onions for about 3-5 mins. Onions should turn translucent.
  8. Add the ginger-garlic paste & saute till the raw smell disappears.
  9. Remove the onions from heat.
  10. Add the cinnamon, clove, marati moggu, green chilli, red chilli, bay leaf to a blender/food processor & make a fine powder.
  11. 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.
  12. Drain the water from the cooked peas. Do not discard the water. Use this water for the masala.
  13. 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.
  14. When water starts boiling, add the ground spice paste.
  15. Add the salt, tamarind pulp, dhania powder, chaat masala & mix well.
  16. Cook it on a low heat for about 20-25 mins. The spices should blend well.
  17. 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:

  1. In a large plate, slightly crush around 6-8 papdis or puris.
  2. Add about 1/4th cup of the spicy gravy/masala.
  3. 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).
  4. Sprinkle a tbsp each of finely chopped onions & grated carrots.
  5. Sprinkle about a tbsp of finely chopped tomatoes.
  6. Add a dash of lemon juice.
  7. Add the sev generously on top & serve the masala puri immediately.



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Masala puri, Bangalore Style