Chaat love is in my blood! Right from childhood, our family outing would never be complete without a plate of Masala puri. Though my brother loved and still loves all forms of chaats, me and my mom are ardent devotees of Masala puri. There is something about this chaat that is unique and makes it super delicious. I had never thought I could get it perfect at home but with many trials and errors, finally I can say, Yes! This turns out exactly like the chaat stall ones.
My husband is no less a chaat lover. I regularly make Sweet corn Bhel ,Charmbure Upkari , Pani Puri and Masala puri for him. So this time when I planned to make Masala puri, he suggested to take pictures so that I could add here. If not for his suggestions and timely reminders, I would never blog any of my recipes. So I quickly took all pictures as we could not wait to indulge into this delicious plate of yumminess. Finally we gulped down two plates each and I shared some with my neighbours who love chaats. This gravy is a little different from the regular Alu matar curry that is usually made for Masala puri. It has some additional spices that make it taste unique and quite similar to the masala puri available across Karnataka. I learned this method long back from a Kannada TV show and have adapted it to suit my family’s taste buds.
Hope you all try and love this chaat. Happy and healthy cooking!
For the masala:
- 1 Cup dry Green peas
- 1 medium sized Potato
- 1 medium sized Carrot
- 1 medium sized Onion
- 3 to 4 Garlic pods
- 1 inch Ginger piece
- 1 tsp Jeera/ cumin seeds
- 1/2 Cup Mint leaves
- 3 to 4 Green chillies
- 2 Red chillies
- 1 Tbsp Tamarind paste
- 2 tsp Coriander powder
- 1 tsp Chaat masala/ Pani puri masala or to taste
- 4 Cloves
- 1 tsp Oil
- Salt to taste
For the sweet chutney: (Check for recipe here if you don’t have date syrup)
- 1/4 Cup Date syrup
- 1 Tbsp Tamarind paste
- 1 tsp Chaat masala/ Pani puri masala
- Salt to taste
For the garnish:
- 1 small Onion
- 1/2 a medium Carrot
- 2 Tbsp finely chopped coriander leaves
- 5 Puris/ Papdis (I used readymade puri papads. Check for recipe here to make puris from scratch at home.)
- Sev/ bhujiya as required
Step by step recipe:
- Soak the dry green peas overnight or for 8 hours. Drain the water.
- Add quartered potato and carrot pieces along with water just enough to soak it.
- Pressure cook for 5 whistles on high flame or cook on medium flame for 15 mins till the peas and veggies turn soft. Allow it to cool.
- Meanwhile roughly chop onion, ginger and garlic. Heat oil in a apn. Add cumin seeds. When it changes colour, add onion, ginger and garlic. Fry till onions turn translucent. Keep aside to cool.
- Now add the onion mixture into a mixer along with cloves, green and red chillies, mint leaves, coriander powder, chaat masala, tamarind paste and salt. Also add the cooked carrot, potato pieces and little of the peas too.
- Grind to a smooth paste.
- Now add this paste to the rest of the peas mixture. Add water to bring it to pouring consistency. Check for salt and other spices. Bring to a boil.
- Meanwhile finely chop onion, grate carrot and finely chop coriander leaves. Mix well.
- Also mix together date syrup, tamarind, chaat masala and salt. Keep aside.
- Now take the readymade puris and spread on the microwave plate. Microwave on high for a minute or till the puris puff up. You can alternatively deep fry the puris.
- For making a plate of Masala puri, crush 4 to 5 puris in a plate.
- Add two ladle of the masala. Top it with the onion-carrot mix and date chutney. Garnish with bhujiya.
- You can also add a handful of coriander leaves while grinding the masala and skip mint leaves if not available.
- Check for recipe here for homemade puris from scratch and date chutney using dates.
- This masala puri gravy is spicy enough as we have added green and red chillies. But you can also garnish with spicy green chutney if needed. Check for recipe here .