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5 from 2 votes

Masala Puri Chaat

Bangalore style Masala Puri Chaat; a scrumptious medley of green peas, crisps and an assortment of veggies; all served piping hot.
Prep Time10 hours
Cook Time1 hour
Course: Snacks
Cuisine: Indian
Servings: 6 plates
Calories: 765kcal

Equipment

  • Blender
  • Frying Pan

Ingredients

For the Green peas

  • 1.5 c Dried green peas
  • 5 c Water
  • 1 largish Potato
  • 1 large Carrot peeled
  • 1.5 tsp Salt

For the spice paste

  • 1 tsp cumin
  • 1/2 tsp peppercorns
  • 1/2 inch cinnamon stick
  • 10 leaves fresh mint
  • 1/2 a boiled potato
  • 2 inch piece boiled carrot
  • 1 tsp aamchur powder
  • 1 tsp red chili powder
  • 1 tbsp oil
  • 10 g finely chopped garlic
  • 3 g peeled and chopped ginger
  • 1 c finely chopped onions
  • 1 tsp fennel seeds
  • 1 small bit Kalpaasi ( Black stone flower) optional but highly recommended
  • 3/4 c finely chopped tomatoes
  • 1 tsp salt
  • 3 green chilis roughly chopped

For the green peas curry

  • 1.5 tbsp oil
  • 1 recipe masala paste
  • 1 c water
  • 1 recipe prepared peas, potato and carrot mixture
  • 1.5 tsp jaggery powder
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1.75 tsp salt or to taste
  • 1 c water to adjust consistency

For the pooris

  • 48 dried pooris
  • 200 ml oil

Toppings

  • 1/2 c Mint chutney
  • 1/2 c Dates and tamarind sweet chutney ( I have used store bought chutney here)
  • 1 c Peeled and grated carrots
  • 1 c finely chopped onions
  • 1 c finely chopped tomatoes
  • 1/2 c finely chopped raw mango Optional but recommended. ( I have not used this in the video though)
  • 1/2 c finely chopped coriander leaves
  • 3/4 c Sev I have used store bought sev here.

Instructions

Cooking the green peas

  • Wash the dried green peas and soak in 5 c water for 8 to 10 hours.
  • After its hydrated, drain all the water used for soaking.
  • Combine the hydrated peas, the peeled potato and carrot in a pressure cooker .
  • Add 5 c water and salt to this.
  • Pressure cook for 5 whistles.
  • Naturally release pressure.
  • Drain the water used for cooking and set aside.
  • Set aside one piece boiled carrot and 1/2 the boiled potato.
  • Now mash the remaining mixture gently. Set aside.

Making the masala paste

  • In a blender, combine the cumin, cinnamon, peppercorns, mint, boiled potato, carrot, Aamchur powder and red chili powder. Set aside.
  • Heat a pan with oil.
  • Add the ginger and garlic. Fry till garlic becomes golden.
  • Now add chopped onions and mix well.
  • Fry till pink and soft.
  • Add the fennel seeds and Kalpaasi. Mix well.
  • Now add finely chopped tomatoes and mix well. Add salt.
  • Add green chilis now.
  • Mix and cook till tomatoes turn mushy.
  • Once done, combine with the other ingredients in the blender.
  • Let cool and blend to a smooth paste. Set aside.

For the Green peas curry

  • Heat a pan with 1.5 tbsp oil.
  • Add the ground masala paste.
  • Mix well and add 1 c water. Use the water reserved from cooking the peas.
  • Simmer for 2 mins.
  • Now add cooked and mashed peas along with the water used for cooking the peas.
  • Mix well.
  • Add jaggery, garam masala and turmeric powder
  • Add salt.
  • Mix well and continue to simmer for 10 mins on low flame.

Frying the pooris

  • Heat oil for deep frying the pooris.
  • Add the pooris in batches.
  • Fry on medium flame until puffy and crispy.
  • Drain on a paper towel.

Assembling the Masala Poori Chaat

  • Crush 8 pooris in a deep plate.
  • Pour 2 cups of the hot peas gravy on the top.
  • Add grated carrots, chopped tomatoes, chopped onions.
  • Add 1 tbsp sweet chutney and 1.5 tbsp green chutney.
  • Now sprinkle sev on top.
  • Garnish with finely chopped coriander leaves.
  • Repeat the same process for assembling the remaining plates.
  • Serve hot.

Notes

Use new dried peas. Anything sitting for longer than 2 months on a pantry shelf is considered old. And these older dried peas take longer to cook. If they do cook, they tend to have an unpleasant bite.
Hydrate the peas well- As with all beans and legumes, it is very important that you hydrate your beans for a good number of hours. This will speed up the cooking process and also ensure even cooking.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 765kcal | Carbohydrates: 79g | Protein: 18g | Fat: 44g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Sodium: 2066mg | Potassium: 1086mg | Fiber: 18g | Sugar: 28g | Vitamin A: 6962IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 4mg
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