A - Z Indian Street Foods ~ M for Masala Puri / Masala Puri Chaat

Today's chaat comes from south Indian state of Karnataka, that has gradually become popular in other states as well. Masala puri or masala puri chaat is a yummy street food where the crushed pooris are served with a spicy, hot peas curry and the usual chaat toppings like onions, tomatoes, cilantro, sev, sweet chutney and a sprinkling of chat masala. It is quite a simple recipe though it doesn’t appear so given the long list of ingredients. If you have store bought pooris, meetha chutney and sev, all you need is to cook peas curry. The peas curry also can be prepared in advance and can be reheated before assembling and serving thus making it a convenient chaat to prepare for family / guests without hassle. Most of the recipes over the web prepare the spice masala from the scratch and I realized that those are the ingredients found in pav bhaji masala. This recipe is therefore adapted from here for it’s simplicity. My husband appreciated this chaat the most among the lot I posted in the series so far. It was so good that I don't think I need another recipe for masala puri chaat. 

List of ingredients for peas masala:

Part 1:

1 cup dried peas, soaked overnight or 7- 8 hours

1 potato, peeled and roughly chopped

1/8 tsp. turmeric powder

Salt to taste

Part 2:

1 tbsp. oil

1 small onion, peeled and chopped

1 green chili, slit lengthwise

1 clove garlic, chopped (I didn't use any.)

1 inch ginger, grated or chopped

1 large tomato, chopped

Kashmiri or any similar red chili powder that is less spicier

1/8 tsp. turmeric powder

2 tsp. pav bhaji masala powder

1 tsp. or to taste aamchur powder / dry mango powder

1/4 tsp. garam masala powder

1/2 tsp. sweetener 

Salt to taste

Ingredients for each serving of chaat:

About 10 flat puri / papdi

Sweet tamarind chutney as needed

2 tbsp. finely minced red onion

2 tbsp. finely minced tomato 

1 tsp. finely minced coriander leaves / cilantro

1 pinch of red chili powder 

2 pinches of chaat masala

Black salt (optional)

Sev (Deep fried, crispy chickpea flour vermicelli)

Preparing peas masala:

* Drain the soaked peas and rinse once with fresh water. Pressure cook peas, potato, salt and turmeric along with 2 cups of water for 3 whistles.

* Mash the vegetables and keep aside. (I pulsed everything in a food processor a couple of times so that I had a coarsely crushed peas - vegetable mixture.)

* Meanwhile, prepare the masala base for the peas curry. Heat oil in a pan or kadai. Add onions, garlic, ginger and chili and saute until onion turns translucent. Next add tomatoes and cook until mushy.

* Cool the onion and tomato mixture and blend to a smooth paste and pour into the same pan. Also add peas and mashed potato.

* Add the remaining spice powders in Part B and salt. (Remember that salt was added while cooking peas as well.) Add water and mix well. The consistency of the curry should be pourable like shown in the images. If the consistency appears thicker, add some more water and cook. Taste and adjust the seasonings if needed. Slowly simmer the mixture for 10 - 12 minutes. 

Serving masala puri:

* Place as many puris as you wish to serve in a serving bowl. 

* Crush them roughly and pour 2 - 3 ladles of green pea curry or as much preferred. 

* Drizzle meetha chutney / dates - tamarind chutney over the curry generously or as preferred.

* Top it with minced onion and tomato as much as preferred. 

* Sprinkle a few pinches of chaat masala, red chili powder and also black salt if needed.

* Top it with a generous dose of sev and minced cilantro. Serve immediately. 

* If using puris, they soak up the liquid and turn soggy quick whereas papdis don't get soggy quicker and may add an extra crunch. 

Notes:

1. White dried peas or green ones can be used.

2. In lieu of puris, flat puris / papdi can be used. 

3. A chopped carrot can be added along with potato and peas while pressure cooking. Or grated carrot can be used as topping too if preferred.

4. The quantities of spice powders mentioned can be used as guide lines and adjust the quantities according to your taste preference or level of tolerance for spices.

So far, on this series,
A for Aloo Kabli
B for Bajra Vada
C for Chooda Matar
D for Dahi Batata Puri
E for Elaichi - Kesar Lassi
F for Fulwadi
G for Ghugni Chaat
H for Hare Chane Ki Chaat
I for Indori Garaadu Chaat
J for Jamun Bun
K for Khakra - Chana Bhel 
L for Locho

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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