Masala puri chaat (Bangalore street style chaat)

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Rinse the dried green peas several times, cover with fresh water and soak for 6 to 8 hours.
2. Drain and rinse the peas well. Peel and wash the potato, add it to the peas and pour in 3 cups of water.
3. Pressure cook for 4 to 5 whistles, or 20 minutes on medium heat.
4. While the peas cook, heat the oil in a pot or pan. Add the fennel and cumin seeds and let them splutter, then add the ginger, garlic and green chilli and sauté for 1 to 2 minutes.
5. Add the sliced onion and sauté until transparent, then add the tomato and salt and sauté until the tomato softens and the raw smell goes.
6. Push the onion and tomato to one side, add the chilli powder and garam masala, and sauté for about a minute until fragrant. Let this cool completely.
7. Once the pressure releases naturally, open the cooker. The peas should be soft and almost mushy but partly holding their shape.
8. Put the cooled masala into a grinder jar with 2 tablespoons of cooked peas (taken from the top, with loosened skin), plus the coriander and mint leaves. Grind to a smooth paste without water.
9. Return the paste to the hot pan and sauté for about 4 minutes until aromatic.
10. Add the cooked peas, potato and their cooking water to the pan. Mash the potato with a spatula and mix; leave the peas whole.
11. Pour in 1 cup of water and cook on medium heat until thick. Add jaggery and tamarind if using.
12. Once boiling, cook for 7 to 8 minutes, then taste and add salt if needed. Turn off the stove.
13. To serve, crush 7 puris into a plate or bowl, ladle the masala over them, then add tamarind chutney, onion, tomato, coriander, and sev. Serve immediately.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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