Bangalore Masala Puri Chaat
Masala Puri Chaat is yet another popular street food from my home state. With a full serving of vegetables, this street food stands out from other foods that can be too greasy sometimes.
Servings: 5 people
Calories: 40kcal
Ingredients
- 2 cups frozen peas 1 cup dried peas
- 1 potato
- 1 carrot
- 1 ½ cup water
- 1 onion
- 1 tomato
- 1 tablespoon coriander leaves
- 1 tablespoon mint leaves
- 2 green chilies
- 1 tsp ginger chopped
- 1 garlic clove chopped
- 1 tsp cumin seeds
- 1 bay leaf
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon Pav bhaji powder
- ½ tsp Chaat masala
- Salt to taste
For assembling masala puri
- 1 Onion
- 1 tomato
- 1 Box Pani Puris use as required
- 1 cup sev mixture
- 1 tablespoon coriander leaves
- 2 teaspoon Lemon juice optional
Instructions
- Add frozen peas, chopped carrots, and potatoes inside the inner pot and add 1 ½ cup water.
- Close the lid of the instant pot and turn the steam release handle to the sealing position. Tap “manual mode” or “pressure cook” and set time for 7 minutes.
- When the timer expires, open the lid using “natural release”. (You could open after 10 mins, but only after turning the steam release handle to the ‘venting’ side.)
- Meanwhile, place a pan over medium heat and add a few teaspoons of oil.
- As the oil heats up, add chopped onions, ginger, and garlic and saute them under medium flame. Continue to saute until onions turn soft.
- Next, add in slit green chili, chopped tomatoes, coriander leaves, and mint (pudina) leaves. Saute until the tomatoes are soft. Let it cool down and place them aside.
- When the green peas, carrot, and potatoes are cooked, blend them (use only 2 tablespoon of cooked peas and save remaining peas for later use) along with the cooked onions and tomatoes to a fine paste.
- Next, place a pan over medium heat and add a few teaspoons of oil.
- As the oil heats up, add cumin seeds and bay leaf. When cumin seeds start to sizzle, add the blended paste into the pan, and continue to cook until it starts to boil.
- Now add in the remainder of the cooked green peas that you saved.
- Add in all the spice powders (garam masala, turmeric, chaat masala, red chili powder, and pav bhaji masala) and salt.
- You can adjust the consistency by adding required water.
- Mix well and bring it to boil.
- Masala Puri is ready to be served with Pani Puris!
How to serve Masala Puri
- Take 3 - 4 puris on a plate and crush them. Top it with 2- 3 ladle full of masala puri gravy.
- Top it with finely chopped onion, chopped tomatoes, finely chopped coriander leaves and sev (Thin sev or plain sev).
- Masala Puri is ready for the table!
- Please note, optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
Video
Notes
- Stovetop method - If you are using dried peas, soak them overnight. Cook soaked green peas, peeled potato, and carrot in a pressure cooker. Add just enough water and cook until green peas turn soft. 2 - 3 whistles in a pressure cooker under medium flame would be enough if the green peas are soaked properly.
- Instant Pot method to cook dried peas: Add soaked peas, carrot, and potato inside the inner pot and add 1 ½ cup water. Close the lid of the instant pot and turn the steam release handle to the sealing position. Tap “manual mode” and set time for 7 - 9 minutes.
When the time is up, open the lid using “natural release”. (You could open after 10 mins, but only after turning the steam release handle to venting side.)
- I have used the store-bought deep-fried puri or masala puri for this recipe which works perfectly alright. However, if you’d rather prepare these deep-fried puris at home with a crisp and hard texture, that would make it even better.
- Use fresh green peas to make the masala. If you are using dried peas then you will have to soak them overnight. Better yet, use frozen peas just like I did.
- If you don’t have a pav bhaji masala powder substitute it with coriander powder and cumin powder.
- You can use any fried snack in place of the sev mixture.
- Always serve masala puri as soon as you assemble it to avoid having soggy puri.
- Optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
Nutrition
Calories: 40kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 220mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2542IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg