Bangalore Special Chaat - Masala Puri
Summary
- This recipe guides you through making a street-style Bangalore special Masala Puri. It involves pressure cooking white peas and potatoes, preparing a flavorful aromatic masala paste with ginger, garlic, green chilies, onions, and tomatoes, and then combining them to create a rich gravy. The dish is assembled by crushing puris, topping them with the masala gravy, and garnishing with fresh onions, carrots, tomatoes, tamarind chutney, sev, and coriander.
All Ingredients - For Peas Masala
- Soaked White Matar 1 cup
- Potato 1 cubed
- Salt 1 tsp
- Turmeric half tsp
- Water 3 cup
All Ingredients - For Masala Paste
- Oil 2 tsp
- Fennel 1 tsp
- Pepper half tsp
- Cloves 5
- Cinnamon 1 inch
- Garlic 2 clove
- Ginger 1 inch
- Chilli 5
- Onion half, sliced
- Tomato 1 sliced
- Mint half bunch
- Coriander 1 bunch
All Ingredients - For Masala Gravy
- Oil 2 tbsp
- Hing pinch
- Chilli Powder half tsp
- Cumin 1 tsp
- Coriander 1 tsp
- Chaat Masala 1 tsp
- Water 1 cup
- Salt 1 tsp
All Ingredients - For Serving
- Puri crush
- Onion diced
- Carrot grated
- Tomato diced
- Tamarind Chutney as required
- Sev as required
- Coriander chopped
Tools You'll Need
- Pressure cooker
- Pan
- Pot
- Blender
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
Step-by-Step Instructions
Step 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.
Step 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. until aromatic. Add 2 cloves of garlic, 1 inch ginger, and 5 green chilies. slightly until aromatic. Add half sliced onion and well until the onion softens. Add 1 sliced tomato and well until the tomato softens. Transfer the 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.
Step 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. 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 until cooked well and the gravy thickens to the desired consistency.
Step 4: Assemble Masala Puri
Crush puris into a serving plate. Pour the prepared masala gravy over the crushed puris. Garnish with onion, grated carrot, tomato, tamarind chutney, sev, and chopped coriander. Serve immediately and enjoy your Bangalore Special Chaat Masala Puri.
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