Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.