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

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