Masala Puri Chaat
14 May, 2018
Spicy, tangy and chatpata Indian street food, most popular in Karnataka, topped with a piping hot green peas masala curry and lip-smacking chutneys!
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Ingredients
- For the green peas masala:
- 2 cup dry green peas
- ¼ cup grated coconut fresh or frozen
- 1 inch piece ginger
- 3 garlic cloves
- 2 tbsp pudina or mint leaves
- 4 tbsp coriander leaves
- ½ tsp jeera or cumin seeds
- 1 tbsp coriander seeds
- 1 star anise
- 2 marathi moggu/kapok buds
- 3 cloves
- 1 inch piece cinnamon
- 6 to 8 byadgi or Kashmiri chilli
- 2 green chillies/jalapenos
- 1 small onion chopped
- 1 to 1 ½ tsp chaat masala powder or amchur powder
- Salt to taste
- 2 tbsp oil
- To serve:
- Green chutney:
- 1 cup coriander leaves
- ½ cup mint leaves
- 3 green chillies/jalapenos
- 2 cloves garlic
- 2 tbsp grated coconut optional
- Salt to taste
- 1 tsp lemon juice
- Sweet tamarind chutney:
- 1 cup tamarind seeds removed
- 10 to 12 pitted dates
- ½ to ¾ cup jaggery or sugar
- 1 tsp roasted cumin powder
- ½ tsp black salt/kala namak or according to taste
- Additional toppings:
- Crisp papdis or pani puris
- Lots of sev crisp deep fried chickpea fine noodles
- Finely chopped onions preferably red onions
- Finely chopped tomatoes optional
- Pomegranate pearls optional
- Finely chopped coriander leaves optional
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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.
Responses
So well explained. I felt as if I am eating it.