Masala Puri Chat

Masala Puri

For the masala gravy :

Dried green peas - 3/4 cup

Onion - 1 medium size

Tomato -1 medium size

Green chillies- 2 medium size

Ginger - 1 inch piece

Garlic - 4 cloves

Salt needed

Oil - 1 tbsp

Turmeric powder -1/4 tsp

Chilli powder - 1-2 tsp

Coriander powder -2 tsp

Cumin powder/jeera powder - 1/2 tsp

Kitchen King masala -1 1/2 tsp

For seasoning :

Oil - 1 tbsp

Cumin seeds - 3/4 tsp 

Corriander leaves for garnishing

Method :

Wash and soak peas overnight or for 5-6 hours in enough water. Pressure cook with a pinch of turmeric powder, salt needed, 1 crushed garlic and 1/2 tsp chilli powder until soft. Leave it to cool. Grind half of the cooked peas to a coarse paste and keep it aside.

Heat 1 tbsp oil in a pan, add finely chopped onions, garlic and ginger. Saute until onions turn light brown. You can add a little salt to quicken up the process. Saute continuously for even browning. Add green chillies and saute for a few more seconds. Add tomatoes and cook until tomatoes become mushy. Switch off the flame and allow it to cool. Grind it to a fine paste and keep it ready.

Heat 1 tbsp of oil in a pan, add cumin seeds, when it splutters, add paste 2 (onion tomato mixture) and saute nicely for 2-3 minutes. Add all the spice powders (turmeric + chilli + corriander + cumin +kitchen king masala) and saute for a few more minutes. 

Add onion tomato paste made earlier and saute for a few seconds. Then add the rest of the cooked peas along with water. You can add 1-1 1/2 more cup of water, salt needed and cook on low flame for 5 minutes. 

The ragda should be a little watery. Garnish with coriander leaves.

Green chutney :

Coriander leaves - 2 cups (tightly packed)

Mint leaves - 1 cup (tightly packed)

Ginger - a small bit

Green chillies -2-3

Lemons juice - Juice of half a lemon

Sugar - 1/4 -1/2 tsp

Salt

Method :

Grind together all the ingredients mentioned under green chutney (except lemon) to a fine paste using very minimal water. Squeeze lemon juice over the paste to retain the green colour of chutney.

Sweet chutney :

Jaggery - 1/4 cup

Tamarind - 1/4 cup (50 grams)

Dates - 8-10

Red chilli powder -1/2

Roasted Cumin/ jeera powder -1/4 tsp

Dry ginger powder -1/4 tsp

Salt to taste

Method :

Soak tamarind in warm water for 20 minutes. Dissolve jaggery in little water and filter it to remove its impurities. Remove the seed from the dates or use seedless variety. 

In a pan boil together jaggery, tamarind and dates with just enough water. Add salt, chilli powder, jeera powder and dry ginger powder.Simmer and cook till it reaches a saucy consistency. Mash it well with a potato masher. 

Allow it to cool, strain it using a soup strainer, pressing it well with a ladle to extract as much pulp as you can. Store it in an airtight container in the refrigerator. This chutney can also be freezed for 15-20 days.

Assembling masala puri chat :

Crush 7-8 pooris on a plate.

Pour 2-3 ladles of piping hot ragda over the puri. 

Sprinkle chat masala, chilli powder and cumin powder. 

Drizzle a little green chutney and sweet chutney over it. You can add the chutneys depending on your taste. 

Sprinkle a generous amount of finely chopped onions. 

Top it with finely chopped coriander leaves, sev and enjoy it piping hot 