Step-by-Step Instructions

1. 1.Soak and Pressure Cook Peas and Potato

   Soak 1 cup of white matar (peas) well. Transfer the soaked white matar to a pressure cooker. Add 1 cubed potato, 1 tsp salt, half tsp turmeric, and 3 cups of water. Close the lid and pressure cook for 5 whistles. Once cooked, mash the peas and potatoes slightly to get a smooth texture. Add 1 cup of water and mix well to achieve a perfect consistency. Set aside.

2. 2.Prepare Masala Paste

   In a pan, heat 2 tsp oil. Add 1 tsp fennel, half tsp pepper, 5 cloves, and 1 inch cinnamon stick. Sauté until aromatic. Add 2 cloves of garlic, 1 inch ginger, and 5 green chilies. Sauté slightly until aromatic. Add half sliced onion and sauté well until the onion softens. Add 1 sliced tomato and sauté well until the tomato softens. Transfer the sautéed mixture to a blender jar. Let it cool completely. Add half a bunch of mint and 1 bunch of coriander to the blender. Blend into a smooth paste.

3. 3.Prepare Masala Gravy

   In a large pot, heat 2 tbsp oil. Add a pinch of hing, half tsp chilli powder, 1 tsp cumin, 1 tsp coriander, and 1 tsp chaat masala. Sauté on low flame until aromatic. Add the prepared masala paste and cook well until the oil separates from the paste. Add the cooked peas (from step 1) to the masala paste. Mix well. Add 1 cup of water and adjust the consistency as needed. Add 1 tsp salt and boil for 10 minutes until cooked well and the gravy thickens to the desired consistency.

4. 4.Assemble Masala Puri

   Crush puris into a serving plate. Pour the prepared masala gravy over the crushed puris. Garnish with diced onion, grated carrot, diced tomato, tamarind chutney, sev, and chopped coriander. Serve immediately and enjoy your Bangalore Special Chaat Masala Puri.