INGREDIENTS:
for pressure cooking:
- 1 cup white peas
- water (for soaking)
- 1 potato (peel & chop)
- ½ tsp turmeric
- ½ tsp clove
- 3 cup water (for pressure cooking)
for masala paste:
- 2 tbsp oil
- 1 tsp fennel / saunf
- 1 onion (sliced)
- 1 tsp ginger garlic paste
- 1 tomato (chopped)
- ½ cup mint / pudina
- ¾ cup coriander
for curry:
- 2 tbsp oil
- ¾ tsp cumin / jeera
- 1 bay leaf
- 1 inch cinnamon
- ½ tsp chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1 cup water
- 1 tsp salt
for serving (1 serve):
- 4 puri
- 1 tsp tamarind chutney
- 1 tsp green chutney
- 2 tbsp spicy sev
- 2 tbsp tomato (finely chopped)
- 2 tbsp onion (finely chopped)
- 1 tsp coriander (finely chopped)
- pinch chaat masala
INSTRUCTIONS
masala puri gravy preparation:
- firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.
- take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove.
- add 3 cup water and pressure cook for 6 whistles.
- mash the potato slightly, adjusting the consistency as required. keep aside.
- now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.
- also add 1 onion, 1 tsp ginger garlic paste and saute slightly.
- further, add 1 tomato and saute until the tomatoes turn soft and mushy.
- cool completely and transfer to a blender.
- add ½ cup mint and ¾ cup coriander.
- blend to smooth paste adding water if required. keep aside.
- in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.
- now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.
- saute on low flame until spices turn aromatic.
- further, add in boiled white peas and mix well.
- add 1 cup water and 1 tsp salt.
- mix well adjusting consistency as required.
- cover and simmer for 10 minutes, or until the flavours are well absorbed.
- masala puri curry is ready to enjoy.
masala puri assembling:
- firstly, in a plate crush 4 puri used to prepare pani puri.
- pour in a ladleful of prepared masala puri gravy.
- now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.
- also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
- finally, enjoy masala puri recipe sprinkling chaat masala if required.
