Masala Puri – Indian Street Food

Step 1: Prepare Peas and Potatoes

Add 150 grams of overnight soaked green peas and 2 medium-sized chopped potatoes to a pressure cooker. Add enough water to cover them. Cook for 4 to 5 whistles on medium flame until soft. Once cooked, mash the peas and potatoes slightly and set aside.

Step 2: Prepare Green Paste

In a mixer grinder, combine 1 chopped tomato, a handful of mint leaves, a handful of coriander leaves, 4 garlic cloves, 3 green chillies, a small piece of ginger, and ¼ teaspoon of fennel seeds. Grind all ingredients into a smooth paste.

Step 3: Sauté Aromatics

Heat 2 tablespoons of oil in a pan. Add ½ teaspoon of cumin seeds and let them splutter. Then, add 1 chopped onion and sauté until it turns light brown, which takes about 2-3 minutes.

Step 4: Cook Masala

Add the ground green paste to the pan. Then, add ½ teaspoon of chilli powder, ½ teaspoon of coriander powder, ¼ teaspoon of garam masala, ½ teaspoon of chat masala, ¼ teaspoon of turmeric powder, and salt as needed. Sauté well until the raw smell of the spices disappears and the oil starts to separate, which takes about 3-4 minutes.

Step 5: Combine and Simmer

Add the mashed peas and potato mixture to the sautéed masala. Add water as required to achieve your desired consistency and mix everything well. Check the salt and add more if needed.

Step 6: Boil the Mixture

Bring the mixture to a boil and then simmer on low flame for 8 to 10 minutes, allowing the flavors to meld and the mixture to thicken slightly.

Step 7: Finish the Masala

Add 1 teaspoon of lemon juice, mix well, and then switch off the flame. The Masala Puri mixture is now ready.

Step 8: Assemble Masala Puri

Take puris on a serving plate and crush them slightly. Spoon the prepared peas masala mixture over the crushed puris.

Step 9: Garnish and Serve

Garnish with chopped onion, chopped tomato, fresh coriander leaves, and sev. Serve immediately.

• Adjust the green chillies according to your spice preference.

• For a tangier taste, you can add a bit of tamarind pulp along with the lemon juice.

• Ensure the peas and potatoes are mashed well for a smooth curry base, but leave some texture for bite.

• Add grated carrots or beetroot for extra vegetables and color.

• Top with a drizzle of sweet tamarind chutney for a sweet and tangy contrast.

• Use different types of sev or crushed papdi for varied crunch.