Masala Puri – Indian Street Food
Summary
- This video demonstrates how to prepare a delicious Masala Puri, a popular Indian street food snack. It involves cooking green peas and potatoes, preparing a flavorful green masala paste, and then combining them to create a rich, spicy gravy served over crushed puris with fresh toppings.
All Ingredients - For Cooking Peas and Potato
- Overnight soaked green peas 150 grams
- Potato 2 medium size
- Water as required
All Ingredients - For Green Masala Paste
- Tomato 1
- Mint leaves a handful
- Coriander leaves a handful
- Garlic cloves 4
- Green chilli 3
- Ginger 1 small piece
- Fennel seeds ¼ teaspoon
All Ingredients - For Masala Gravy
- Oil 2 tablespoon
- Cumin seeds ½ teaspoon
- Onion 1
- Chilli powder ½ teaspoon
- Coriander powder ½ teaspoon
- Garam masala ¼ teaspoon
- Chat masala ½ teaspoon
- Turmeric powder ¼ teaspoon
- Salt to taste
- Lemon juice 1 teaspoon
All Ingredients - For Serving
- Puri 7-8
- Onion (chopped) for garnish
- Tomato (chopped) for garnish
- Coriander leaves (chopped) for garnish
- Sev for garnish
Tools You'll Need
- Pressure cooker
- Pan
- Blender
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
Cook Peas and Potatoes Add 150 grams of overnight soaked green peas and 2 medium-sized chopped potatoes to a pressure c…
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Step-by-Step Instructions
Step 1: Cook 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. Close the lid and cook for 4 to 5 whistles on medium flame until tender.
Step 2: Mash Peas and Potatoes
Once cooked, open the pressure cooker and mash the peas and potatoes slightly. Set aside.
Step 3: Prepare Green Masala Paste
In a blender jar, combine 1 chopped tomato, a handful of mint leaves, a handful of coriander leaves, 4 garlic cloves, 3 green chilies, 1 small piece of ginger, and ¼ teaspoon of fennel seeds. Grind all ingredients into a smooth paste.
Step 4: Sauté Onions and Masala
Heat 2 tablespoons of oil in a pan. Add ½ teaspoon of cumin seeds and let them splutter. Then add 1 chopped onion and until it turns light brown.
Step 5: Add Spices and Cook
Add the ground green masala paste to the pan. Then add ½ teaspoon chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon chat masala, ¼ teaspoon turmeric powder, and salt to taste. well until the raw smell disappears and oil starts to separate from the masala.
Step 6: Combine with Peas and Potatoes
Add the mashed peas and potato mixture to the masala. Add required water to achieve desired consistency and mix well.
Step 7: Boil the Masala
Check the salt and add more if needed. Bring the mixture to a boil and then on low flame for , allowing the flavors to meld.
Step 8: Finish with Lemon Juice
Add 1 teaspoon of lemon juice to the masala, mix well, and then switch off the flame.
Step 9: Assemble Masala Puri
Take 7-8 puris on a serving plate and crush them slightly. Pour a generous amount of the prepared peas masala mixture over the crushed puris.
Step 10: Garnish and Serve
Garnish with finely chopped onion, chopped tomato, fresh coriander leaves, and sev. Serve immediately.
Pro Tips
• Adjust the number of green chilies according to your spice preference.
• Ensure the peas and potatoes are mashed well for a smooth gravy texture.
• Boil the masala mixture on low flame to allow the flavors to meld properly.
Variations
• Add a pinch of black salt for an extra tangy flavor.
• Garnish with finely chopped raw mango for a seasonal twist.
• Serve with a drizzle of sweet tamarind chutney for a sweet and sour balance.
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Medium
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