Chaat and Indians go together like heaven and earth, right? Almost all of us enjoy chaat! The mouthwatering vegan chaat recipe masala puri is well-known in the Karnataka cities of Bangalore and Mysore.
Here is a thorough recipe for making masala puri chaat, a popular street food, at home.
This will definitely be a hit whether you serve it as a portion of party food or as an evening snack.
A hot gravy is poured over the provided crushed crispy chaat puris. Typically, the gravy is thinned out before being poured over the masala puri along with some peas.
This recipe for Masala Puri Chaat is all about nailing down the peas masala recipe. It is quite simple actually, with very little effort involved. The authentic texture of the masala is mainly due to the use of dried yellow peas, but green peas can also be used.
Ingredients for Masala Puri Chaat
- 4 Potato small-medium size
- 1 cup Dried peas
- 2 onions finely chopped
- 10 flakes Garlic
- 6 Green chilies
- 1-inch ginger
- 2 tomatoes finely chopped
- 1/2 cup finely chopped coriander leaves
- Few mint leaves
- 2 tablespoon Oil
- 1/2 teaspoon turmeric
- 2 teaspoon garam masala
- 2 teaspoon Red chili powder
- 1 teaspoon Amchoor Powder
- 1/2 teaspoon Chaat masala
- 1 teaspoon jaggery
- Salt as needed
- Cucumber slices
- sweet chutney optionally
- 5-6 tablespoons Sev/Boondhi/Mixture
Instructions for masala puri chaat
- Give the peas a good 10 hours or overnight soak in water. The soaked peas should be rinsed out before being added to the pressure cooker with the diced potatoes.
- Resume cook for 5–6 whistles and then open it once the pressure has decreased.
- Heat 1 teaspoon oil in a heavy-bottomed pan. Add the chopped onions, garlic, and ginger.
- Add the cumin, cinnamon, clove, and cardamom seeds as the onions are cooking. Cook the onions until they are transparent.
- Add the tomato chunks next. Remove from heat after they are soft and allow them to cool fully.
- Add the remaining ingredients for the masala, including the green chilies, mint leaves, and coriander leaves. Add 1 ladle of the cooked peas and all of the boiled carrots.
- Pulverize into a silky paste.
- Add this ground masala paste to the same pan while heating 2 teaspoons of oil. Water should be added to the mixer jar. Add salt, turmeric powder, red chili powder, black salt, amchoor powder, chaat masala powder, and any other spices you think the sauce needs while it gently boils.
- Cook this for 5 minutes on a low flame, being careful not to let the bottom burn. Add the jaggery powder and garam masala powder.
- Add the potatoes and pressure-cooked peas mixture as soon as it starts to boil. Mash the peas and potatoes if necessary.
- On a low burner, simmer the gravy for 5-7 minutes or until it fully boils. Get rid of the heat.
- Crush the puris on the serving platter before assembling the masala puri.
- Cover the puris with hot pea masala and drizzle.
- Top with finely chopped onions, grated carrots, and coriander leaves. Sev is then added on top. similarly, prepare the other plates.
- Serve right away.
If you’d like, you can also serve masala puri with some sweet or green chutney, or even sweetened curd (yogurt). I provided it with that. It tastes well and is peppery.
Add lots of the typical chaat garnishes, such as onion, tomato, and coriander leaves. I also enjoy adding a little lemon juice. Additionally, cucumber gives the dish a wonderful crisp and a sense of balance.
Tips and Variations
- Instead of white peas you can use dried green peas or fresh green peas
- You can cook the soaked white peas in an Instant pot also.
- You can add grated or shredded veggies like carrots, beetroots, finely chopped cucumber as toppings for the chaat.
- To add some sweetness to the chaat consider topping it with some tamarind chutney.
- This recipe can be scaled to make a small or big batch.
Also read: Fruit Custard Recipe (step by step)