Masala puri chaat

Recipe by
Total Time:
8-12 hours
Serves:2
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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3

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.