Masala Puri Chaat
Advertisement
Spicy, tangy and chatpata Indian street food, most popular in Karnataka, topped with a piping hot green peas masala curry and lip-smacking chutneys!
Advertisement
Ingredients
- Green Peas or masala for the masala
- 2 cup Green Peas dry
- 1/4 cup Grated Coconut fresh or frozen
- 1 inch Ginger
- 3 cloves Garlic
- 2 tbsp Pudina or mint or mint
- 4 tbsp Coriander
- 1/2 tsp Cumin Seeds or jeera jeera or
- 1 tbsp Coriander Seeds
- 1 Star Anise
- 2 buds Marathi Moggu/Kapok Buds marathi moggu kapok
- 3 cloves Cloves
- 1 inch Cinnamon
- 6 to 8 Kashmiri Chilli byadgi or
- 2 Green Chillies jalapenos
- 1 Onion chopped
- 1 to 1 tsp Chaat Masala or amchur or amchur powder
- 1-2 tsp Salt or as per taste
- 2 tbsp Oil
- to Serve
- Green Chutney
- 1 cup Coriander
- 1/2 cup Mint
- 3 Green Chillies jalapenos
- 2 cloves Garlic
- 2 tbsp Grated Coconut optional
- 1-2 tsp Salt or as per taste
- 1 tsp Lemon Juice
- Sweet Tamarind Chutney
- 1 cup Tamarind seeds removed
- 10 to 12 Dates pitted
- 1/2 cup Jagerry or sugar â¾ or sugar
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Black Salt or namak kala namak or according taste
- Toppings additional
- Pani Puris crisp papdis or
- Sev crisp deep fried chickpea fine noodles lots
- Onions preferably red onions finely chopped
- Tomato optional finely chopped
- Pomegranate Pearls optional
- leaves Coriander optional finely chopped
Advertisement
Instructions
- To make green coriander chutney: Blend all ingredients needed for green chutney (coriander leaves, mint leaves, garlic, green chillies/jalapenos, grated coconut and salt) to a fine thick, smooth paste adding very little water
- Remove to a bowl, stir in fresh lemon juice and keep in refrigerator.
- To make sweet tamarind chutney: Boil tamarind and dates in 2 cups of water and once it comes to a boil, simmer for 10 minutes.
- Let the mixture cool down and strain over a sieve into another bowl. Keep adding water to the thick mixture in the sieve and continue to press through the sieve to get a thick pulp in the bowl below and until the strained mixture turns almost clear.
- To the strained tamarind dates mixture, add jaggery or sugar and bring to a boil. Simmer for about 15 to 20 minutes or until slightly thick. Add roasted cumin powder and black salt according to your taste and remove from heat and let cool.
- To make the green peas masala: Wash and soak dry green peas in water for 8 hours or overnight. Next day, drain and pressure cook with salt and water until fully cooked, tender and soft.
- Make a fine paste of coconut, ginger, garlic, mint leaves, coriander leaves, cumin seeds, coriander seeds, star anise, Marathi moggu (Kapok Buds), cloves and cinnamon along with the dry red chillies and fresh green chillies or jalapenos. Keep aside.
- In a large saucepan, heat oil and once hot, add the chopped onions. Saute on medium high heat until soft and translucent.
- Stir in the ground coconut masala paste. Fry again on medium heat for a few minutes until the paste is almost dry.
- Add the cooked green peas and required amount of water to make a fairly medium thick gravy. Tip in chaat masala powder (available in all Indian stores) or amchur powder (raw mango powder) and salt to taste along with water and mix well.
- Bring to a boil and then simmer for about 8 to 10 minutes. Adjust consistency by adding more water if necessary but the green peas masala should have a thick gravy consistency.
- To make the masala puri chaat: On a plate, break papdis (homemade or store bought) into pieces and place on a serving plate.
- Pour the hot green peas masala on the crushed puris evenly. Drizzle sweet tamarind chutney and fresh green chutney (optional) over the peas curry. Sprinkle with finely chopped onions and/or coriander leaves.
- Top with generous amounts of crispy sev and serve hot chatpata Karnataka style masala puri chaat immediately along with a hot cup of chai or coffee!
Notes
- You can use dry white peas instead of green peas.
- If you do not have amchur powder or chaat masala powder to balance the sourness in the curry, stir in some tamarind paste according to your taste.
- Additional toppings for masala puri chaat are finely chopped tomatoes, pomegranate, grated carrot etc.
- Adjust the spices in the chutneys according to taste.
- Add required amount of jaggery or sugar depending upon how sweet you want your chutney.
Advertisement
Related Posts You May Like
-
Green Peas Masala Chaat/Peas Chaat/Pacha Pattani Masala Chaat
'Chaat', the word itself makes me drool, am an ardent fan of chaat foods. These street foods are my most...
-
North Indian Pani Puri
Street food means roaming with family or friends circles. People don't bother about hygienic, they just enjoy the readymade food...
-
The Classic Jeeravan Masala
Want to add flavour to your regular cooking? Continue reading to learn about Indori Jeeravan masala, a popular spice that...
-
Lobia Chaat / Black Eyed Peas Chaat
Lobia or Black eyed peas Chaat is made with boiled Black eyed peas with Coriander mint Chutney and Tamarind chutney...
-
Green Peas Masala Curry
Green peas masala curry is a delicious and a great side dish for rotis, chapatis, phulkas or even pulaos.  It...
-
Masala Butter Milk | How To Make Masala Butter Milk | Masala Chaas Recipe
masala buttermilk recipe also know as masala chaas recipe. masala buttermilk recipe is a healthy refreshing summer coolant and the...
Recipes You May Also Like
Spinach Cake
Related Posts You May Like Eggless Wheat Teatime Cake / Fruit Cake Wheat teatime cake, as the name suggests, is…
Guda Panna/Jaggery Fruits Drink
Odisha is land of delicacies!!. Odisha is also known for “Panna” specially for “Vishub Pana Sankranthi”,but it it also offered…
Watermelon & Strawberry Detox Smoothie
Watermelon & Strawberry Detox Smoothie is a good choice if you want to beat summer in a healthy way. Related…
Instant Mango Malai Kulfi |No Fire| Only 4 Ingredients Recipe
Lets give summer a chilled welcome with yummy ice-cream and kulfi. Malai and Matka kulfis are ideal for summers and…
Semolina Toast / Suji Toast
Learn how to make easy and healthy suji toast recipe with curd. Semolina toast is a healthy Indian breakfast recipe…
Ragi Malt – Sweet And Savory
Summer over the top, heat is spinning the energy over all; time to pitch in the summer coolers or shooters,…
Articles You May Also Like
Rich Protein Food – Low-carbohydrate Diets
If you eat low carbohydrate and high protein, you do not want to consume a lot of sugars because sugars are carbohydrates. If you eat…
Bhindi(okra) Blunder
Let me share my very first cooking experience. So here is the situation and I am sure many can relate to it and would be…
The Best Rated Yarra Valley Region Wineries
The Yarra Valley is known all over the globe for producing among the best cool climate wines. There are more than 70 wineries Yarra Valley…
How to Find Ethically Sourced Sustainable Seafood
It’s no secret that seafood is delicious, and just as important is its incredible health benefits. Seafood is packed with nutrients such as omega-3 fatty…
Fascinating Tips To Use Fenugreek Leaves (venthaya Keerai)
Fenugreek (Venthaya keerai) is an aromatic herbal plant that produces brownish seeds. The seeds have a slightly bitter taste and are roasted and ground and…
Toffees and candies all of us used to love when we were kids
Let me guess! You are in your 20s. You were born somewhere in the 1990s. You lived in one of the small towns in India.…
Vanitha Bhat
No comments yet
Leave a Reply
You must be logged in to post a comment.
So well explained. I felt as if I am eating it.