This recipe guides you through making Bangalore-style Masala Puri Chaat, a popular street food. It involves preparing a flavorful peas and potato gravy, a fresh green masala paste, and then assembling it with crispy puris and various fresh toppings for a delightful tangy and spicy snack.
Adjust servings
All Ingredients - For Peas Gravy (Matar Masala)
Soaked white matar1 cup
Potato1 cubed
Salt1 tsp
Turmeric1/2 tsp
Water3 cup
Water1 cup
Salt1 tsp
All Ingredients - For Masala Paste
Oil2 tbsp
Fennel1 tsp
Pepper1/2 tsp
Cloves5
Cinnamon1 inch
Garlic2 clove
Ginger1 inch
Chilli5
Onion1/2 sliced
Tomato1 sliced
Mint1/2 bunch
Coriander1 bunch
All Ingredients - For Tempering (for gravy base)
Oil2 tbsp
Hingpinch
Chilli powder1/2 tsp
Cumin powder1 tsp
Coriander1 tsp
Chaat masala1 tsp
All Ingredients - For Assembling
Puricrushed
Onionchopped
Carrotgrated
Tomatochopped
Tamarind chutneyas needed
Sevas needed
Corianderchopped
Onionchopped
Step-by-Step Instructions
Step 1: Prepare the peas and potato
Wash 1 cup soaked white matar well. Transfer white matar to a pressure cooker. Add 1 cubed potato, 1 tsp salt, 1/2 tsp turmeric, and 3 cups water. Close the lid and pressure cook for 5 whistles. Once cooked, open the lid and mash the peas and potato slightly to get a smooth texture. Add 1 cup water and mix well to achieve a perfect consistency. Set aside the cooked peas and potato.
Step 2: Prepare the masala paste
Heat 2 tbsp oil in a pan. Add 1 tsp fennel, 1/2 tsp pepper, 5 cloves, and 1 inch cinnamon. Sauté until aromatic. Add 2 cloves garlic, 1 inch ginger, and 5 green chillies. Sauté slightly until aromatic. Add 1/2 sliced onion and sauté well until it softens. Add 1 sliced tomato and sauté well until it softens. Cool the mixture completely. Transfer the sautéed mixture to a blender. Add 1/2 bunch mint and 1 bunch coriander. Blend to a smooth paste.
Step 3: Cook the masala gravy
Heat 2 tbsp oil in a large pot. Add a pinch of hing, 1/2 tsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp chaat masala. Sauté on low flame until it turns aromatic. Add the prepared masala paste. Cook well until the oil separates from the paste. Add the cooked peas and potato mixture. Mix well, ensuring the paste is fully incorporated. Add 1 cup water to adjust the consistency as desired. Add 1 tsp salt and boil for 10 minutes, or until the gravy is well cooked and reaches the desired consistency. The masala gravy is now ready.
Step 4: Assemble the Masala Puri Chaat
Take a serving plate and crush some puri. Pour the prepared masala gravy over the crushed puri. Garnish with chopped onion, grated carrot, chopped tomato, tamarind chutney, sev, and fresh coriander. Serve immediately and enjoy your Bangalore Special Chaat.
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