Masala Puri – Bangalore Special Street Style Chaat

Step 1: Cook the Peas

In a pressure cooker, combine 1 cup of soaked white matar, 1 cubed potato, 1 tsp salt, and 1/2 tsp turmeric. Add 3 cups of water, close the lid, and pressure cook for 5 whistles until the peas are soft.

Step 2: Prepare the Ragda Base

Once the pressure has settled, open the cooker. Gently mash the cooked peas and potatoes with a masher or the back of a ladle to create a slightly thick, smooth texture. Add 1 cup of water to achieve the desired consistency, mix well, and set aside.

Step 3: Sauté Aromatics for Masala Paste

Heat 2 tsp of oil in a pan. Add 1 tsp fennel, 1/2 tsp pepper, 1/2 tsp cloves, and a 1-inch cinnamon stick. Sauté until aromatic. Then, add 2 cloves garlic, 1 inch ginger, and 5 green chillies, and sauté briefly. Add 1/2 sliced onion and cook until softened, followed by 1 sliced tomato, cooking until it becomes mushy.

Step 4: Blend the Masala Paste

Transfer the sautéed mixture to a blender jar and allow it to cool completely. Add 1/2 bunch of mint and 1 bunch of coriander. Blend into a smooth paste, adding a little water if needed.

Step 5: Prepare the Final Masala Gravy

In a large kadai, heat 2 tbsp of oil. On low flame, add a pinch of hing, 1/2 tsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp chaat masala. Sauté until fragrant. Add the blended masala paste and cook until oil begins to separate. Pour in the cooked peas mixture, mix well, add 1 cup of water and 1 tsp of salt. Bring to a boil and simmer for 10 minutes.

Step 6: Assemble the Masala Puri

In a serving plate, crush a few puris. Ladle the hot masala gravy over the crushed puris. Garnish with finely chopped onion, grated carrot, and chopped tomato. Drizzle with tamarind chutney, and finally top with a generous amount of sev and fresh coriander. Serve immediately.

• Soak the white matar overnight for faster and even cooking.

• Mash the cooked peas and potatoes slightly to achieve a thick and smooth gravy consistency.

• Sauté the powdered spices on a low flame to prevent them from burning and becoming bitter.

• Adjust the amount of water in the final gravy to get your desired consistency.

• Assemble the Masala Puri just before serving to keep the puris crispy.

• Add boiled and chopped potatoes to the toppings for extra filling.

• Include green chutney for an extra spicy kick.

• Use sprouted moong or other legumes along with white peas.