When Bangalore winters set in, the first thing I tell everyone at home is to go have a warm plate of masala puri. I have been eating it for about 15 years now and it is still my favourite chaat.
This is my homestyle version. A hot white peas masala made with a fresh mint coriander paste, poured over crisp puris and finished with sev, boondi, onions, tomatoes and a squeeze of lemon.
Masala Puri
Serves: 4
Soaking time: overnight
Cooking time: about 40 minutes
Diet: Vegetarian
Ingredients
For the peas
- 1 cup dried white peas soaked overnight
- 5 cloves
- 2 inch cinnamon
- 2 green chillies spicy
- 2 inch ginger grated
- 1/2 cup green peas fresh
- 4 tablespoons oil
- 1 cup water
For the mint coriander paste
- 30 mint leaves
- 1/2 cup coriander
- 2 inch ginger
- 2 green chillies
- 1 tablespoon chaat masala
- 1/4 cup water
For the masala
- 2 onions blended
- oil as needed
- 1 potato boiled and mashed
- 1 tablespoon chaat masala plus more to finish
- 1 teaspoon red chilli powder
- 1 teaspoon raw mango powder amchur
- black salt to taste
- water as needed
To assemble
- puris fried until golden
- boondi
- bhujia sev
- onion and tomato finely chopped
- coriander chopped
- 1 lemon juiced
Instructions
- Cook the peas. Drain the soaked peas. Add the cloves, cinnamon, green chillies, ginger, green peas, oil and water. Pressure cook for 1 whistle on high, then lower the heat and cook for 7 minutes. Mash the cooked peas.
- Make the paste. Blend the mint, coriander, ginger, green chillies, chaat masala and water to a smooth paste.
- Fry the puris. Fry the puris until golden brown and crush them lightly.
- Make the masala. Heat oil in a pan. Add the mint coriander paste and the blended onions and cook well. Add the mashed potato and mashed peas with enough water to make a thin masala. Add the chaat masala, red chilli powder, raw mango powder and black salt.
- Assemble. Place the crushed puris in a plate and pour the hot masala over them. Add more masala on top, then the boondi, bhujia sev, onions and tomatoes.
- Finish. Garnish with coriander, add the lemon juice and a sprinkle of chaat masala. Serve right away.
Video
Tips for the Best Masala Puri
- Soak the dried white peas overnight. They cook soft and mash easily.
- Keep the masala thin and hot. It thickens as it stands, so add water as needed.
- Add the puris just before serving so they keep a little crunch.
- Do not skip the lemon and the final sprinkle of chaat masala.
Storage
The peas masala keeps in the fridge for 2 days. Reheat with a little water and assemble fresh.
Frequently Asked Questions
Can I use green peas only?
The white peas give the classic taste and body, but you can use green peas if that is what you have.
Can I make the puris ahead?
Yes. Fry them and store in an airtight container for a few days.
Make this on the next cold evening and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
