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Masala puri chaat Recipe

Masala puri chaat is a popular Indian Snack
Author :
 
On :
Thursday, 23 March, 2017
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 3 based on 100 votes
3

Take a look at more Snack Recipes. You may also want to try Healthy Ariselu, Best Curried Fish Cakes, Easy Rose Cookies

Ingredients

  • 12 - 14 - Flat papdi
  • 1 - Potato, medium sized (peeled, boiled and mashed coarsely)
  • 1/2 cup - Dried peas (soaked in water for about 6-8 hrs)
  • 1 - big onion, chopped finely
  • 1 tsp - Oil
  • 1 tsp - Jeera
  • 1 tsp - Red Chilli powder
  • 1/2 - 3/4 tsp - Garam Masala
  • 1/2 - 3/4 tsp - Chaat masala
  • 1/2 tsp - Turmeric powder
  • 1 tsp - Tamarind paste or Lime sized Tamarind pulp soaked in warm water
  • 1 tbsp -Jaggery
  • 2 - 3 strands - Cilantro
  • 1 - 2 tbsp - Sev
  • 1 - Tomato, small sized (chopped finely)
  • Salt - as per taste
  • For the Green Chutney:
  • 1 - 2 tsp - Jeera
  • 1.5 inch piece - Ginger
  • 5 - 6 strands - Cilantro
  • 2 - 3 - Green chillies
  • 3 - 4 - Mint leaves (optional)
  • How to Make Masala puri chaat:

    1. Add enough water to the soaked peas and pressure cook until done.
    2. It usually takes about 2-3 whistles.
    3. Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
    4. Heat oil in a pan and add jeera seeds.
    5. Keep aside 1-2 tbsp of chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes.
    6. Add the peas and the mashed potatoes and mix well.
    7. Add some water to bring it to a semi- liquid state.
    8. Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and cook for a couple of minutes.
    9. Add more water if the masala thickens.
    10. Adjust the sweetness and masalas according to taste.
    11. To Serve: take about 5-7 papdi per plate and crush them coarsely with your hands.
    12. Spread the papdi around the plate and pour a generous amount of cooked contents all over the papdi.
    13. Top with sev, finely chopped cilantro, onions and tomatoes.
    14. Serve immediately.




     

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