Masala Puri

Chaat brings back memories of my college days. Used to eat chaat in the evenings with my best friend very frequently. Sitting in front of the small food joints in the college town where we talk about everything in the world, eating the yummiest chaat ever. 🙂

Chaat is an all time favorite dish, works for lunch/dinner/anytime of the day.. I like it tangy and spicy. The fried stuff added give it a great texture along with the taste. My 8 year old picky eater also loves chaat especially masala puri and paani puri. Masala puri is a very popular chaat made in Bangalore. It has thick papadi, over which layers of gravy, masala powder and other toppings are added. Finally topped with some light creamy yogurt to balance all the spicy and tangy flavor from underneath.

My family loves to have chaat for dinner on Friday’s while watching a movie. I make this recipe frequently whenever my lil one craves for it. He eats it with all the toppings even though it is spicy :). Here goes my Bangalore style chaat – masala puri recipe.

For the folks who would like to try a fusion version, use garlic flavored baked pita chips, instead of the chaat papadi.

Ingredients

chaat papadi 1 box
dried peas (yellow and green),soaked 4 cups

for topping
mint chutney 1/2 cup
dates chutney 1/2 cup
onion 1 finely chopped
tomato 2 finely chopped
coriander 1/2 cup finely chopped
yogurt 1 cup
fine sev 2 cups

masala powder mix
red chilly powder 1 tsp
salt 1 tsp
garam masala 1 tsp
jeera powder 1 tsp
chaat masala 1 tsp

for peas gravy
pudina/mint 12-15 leaves
coriander handful
red chilly 5
garlic 1 clove
garam masala 2 tsp
date chutney 3-4 tsp
salt to taste

Method

making peas gravy
Grind pudina/mint, coriander leaves, red chillies and a Clove of garlic.
Cook the soaked dry peas and add the ground masala to the peas.
Add garam masala, salt, and date chutney.
Let boil and keep heating it on low flame.

making masala powder mix
Mix all the ingredients listed in “masala powder mix” section and set aside.

plating the masala puri
Place 4 pieces of the chaat papadi and crush it into big pieces.
Start adding the layers of flavoring
– sprinkle some masala powder mix depending on the spice level
– pour a big ladle full of the hot peas gravy
– sprinkle a few pieces (about 1 tblsp each) of onion, tomato and coriander leaves
– drizzle 1 tsp of mint and date chutney and 1 tblsp of yogurt.
– finally sprinkle 2 tblsp of fine sev and its ready !!!

Enjoy the chaat…

Note: adding the mint chutney, yogurt can be skipped, it tastes great without that also. Some chaat vendors add these 2 ingredients, while others skip. I make both versions with and without mint chutney + yogurt.

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