Bangalore Style Masala Puri

Masala puri is not a chaat but an emotion for Bangaloreans..After a lot of craving from hubby, took some time out to prepare this. Came out amanzingly well.

The joy of devouring a piping hot plate of masala puri is priceless – worth all the efforts!

Ingredients

To Pressure cook

• 300g dry green peas
• 1 big potato
• 2 cups water

To make Masala Paste

• 1 tsp oil
• 1 large onion finely chopped
• 2 garlic cloves finely chopped
• 1 large tomato finely chopped
• 4 green chillies
• 1 inch ginger finely chopped
• 1 inch cinnamon
• 4 cloves
• 1 tsp cumin seeds
• 10 black peppercorns
• 10 sprigs of coriander leaves
• 10 nos of mint leaves
• 0.5 tsp red chilli powder
• 1 tsp amchur powder
• cooked , cooled and mashed potato
• a ladleful cooked and cooled peas
• 0.5 cup water

To make final masala

• 1 tsp oil
• 1 tsp chaat masala
• 1 tsp garam masala
• 1 tsp jaggery powder
• salt to taste
• 1 cup water – to be adjusted for consistency
• prepared ground masala
• remaining cooked peas

To Serve

• 40 puris (10 puris per seving)
• 1 large carrot grated
• 1 medium onion finely chopped
• 1 large tomato finely chopped
• 1 cup fine sev
• 1 small lemon
• 10 sprigs of coriander leaves finely chopped
• salt to taste
• chaat masala to taste
• red chilli powder to taste

Method

Pressure cooking

1. Soak the dry green peas in water for a minimum of 6 hours. Drain the peas.
2. Pressure cook the drained green peas along with the potato and water for 4-5 whistles. The green peas should be soft but not mushy.

Making Masala Paste

1. Heat 1tsp oil in a pan. Once it heats up, add finely chopped garlic and saute for a few seconds until the raw smell disappears.
2. Add finely chopped onion and saute until it turns soft and slightly brown.
3. Add finely chopped tomato and saute until it turns soft but not mushy.
4. Transfer the sauted ingredients to a mixer jar once they cool down. Add all other ingredients mentioned under ‘To Make Masala Paste’ with water and blend to a smooth paste.

Making the Final Masala

1. Heat 1tsp oil in a pan. Transfer the masala paste prepared earlier. Keep the heat low as it can splutter.
2. Transfer the remaining cooked peas and mix well.  Add all the other ingredients mentioned under ‘To Make Final Masala’ except water.
3. Simmer this mixture in low-medium heat for at least 20 minutes. The longer you simmer in low heat, the better it tastes.
4. Keep stirring the mixture so that it does not get burnt and add water in steps as the masala starts to get thick.
5. Add more water if the masala is very thick. Switch off the heat once done. The consistency of the masala should be slightly watery.

Serving Masala Puri

1. Crush about 10 puris in a bowl or serving plate. To this add 4-5 ladles of prepared hot masala.
2. Add some grated carrot, chopped onion, tomato, coriander leaves.
3. Sprinkle a pinch of the of salt, chaat masala, red chilly powder.
4. Top with fine sev and add some lemon juice.
5. Hot and delicious authentic street-style masala puri is ready to serve. Enjoy hot, add more masala if required.

Note

1. Add mint coriander chutney and sweet tamarind chutney for extra flavour. I added it since I had some stock in the fridge.
2. I used instant pot instead of pressure cooker. I cooked soaked dried green peas in beans mode for 20 minutes. The green peas was soft and not mushy.
3. We added boondi too along with sev.