Undoubtedly my favorite chaat among all the street-side delicacies in namma Bengaluru. Strangely I have had good masala puri only in Bangalore. Most of my friends from other places have told me that they have never heard of such a chaat anywhere else. Though I have tried preparing it a lot of times with alterations to the recipe, this is the only one which has come close to the street-side stalls. Hope you can try out this recipe till you can actually come down to Bangalore to savor it.
This is a recipe I have taken from mostly from Hebbar's kitchen and tweaked a little. It takes about 1 and half hours to prepare 5-6 servings.
Ingredients:
For Puri:
Rava - 1 cup
Maida - 2 tbsp
Oil - 3 tbsp
Water - 1/4 cup (warm)
For green chutney:
Green chillies - 10
Ginger - 1 inch
Coriander seeds - 2 tsp
Coriander leaves - 1/4 bunch
Salt - to taste
For sweet chutney:
Tamarind - 100g
Jaggery - 100g
Cumin powder - 1 tsp
Red chilli powder - 1/2 tsp
Salt - 1/2 tsp
For Pressure cooking:
White peas - 1 cup (soaked over night)
Potato - 1 (peeled and cubed)
Turmeric powder - 1/2 tsp
Cloves - 4-5
Water - 3 cup
For masala paste:
Oil - tbsp
Fennel - 1 tsp
Onion - 1 (sliced)
Ginger - 1/2 inch
Tomato 1 (chopped)
Mint leaves (pudina) - 1/2 cup
Coriander leaves - 3/4 cup
For curry:
Oil - 2 tbsp
Cumin seeds - 3/4 tsp
Bay leaf - 1
Cinnamon - 1 inch
Red chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt - to taste
For serving (1 plate):
Puri - 4-5
Curry - 4-5 tbsp
Green chutney - 1 tsp
Sweet chutney - 1 tsp
Onion - 1/2 tbsp (chopped)
Boondi mixture - 1 tbsp (optional)
Sev - 1/2 tbsp
Coriander leaves - 1 tsp (chopped)
Method:
Firstly, in a large bowl mix rava and maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist. Now add warm water little at a time and start to knead. Knead for 5 to 8 minutes or until the dough is formed. Sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes. After 20 minutes, continue to knead for 2 more minutes. Roll and flatten the dough making sure it is thin. Cut out small circles using a cap or lid and deep fry in hot oil. Flip over once the puri puffs up. Fry on medium flame until it turns golden brown and crisp from both the sides.
Grind green chillies, ginger, coriander seeds, coriander leaves and salt. Add little water as required to form chutney consistency.
Soak tamarind with jaggery and a little water. Squeeze out the tamarind and add cumin powder, red chilli powder, salt and mix.
Add soaked peas in the pressure cooker and add potato, turmeric powder and cloves. Add 3 cup water and pressure cook for 6 whistles. Mash the potato slightly, adjusting the consistency as required. keep aside.
Prepare masala paste by heating oil and saute fennel seeds in it. Add onion and ginger and saute slightly. Add chopped tomato and saute until the tomatoes turn soft and mushy. Cool completely and transfer to a blender. Add mint leaves and coriander leaves and blend to smooth paste adding water if required.
In a kadai heat oil and add cumin seeds, bay leaf and cinnamon. Saute until spices turn aromatic. Add chilli powder, coriander powder, cumin powder and garam masala. Saute on low flame until spices turn aromatic. Add in boiled white peas mixture and mix well. Add water as required and salt. Cover and simmer for 10 minutes.
On a plate assemble by first crumbling the puris. Pour the masala curry. Pour the green chutney and sweet chutney as per your taste. Top with chopped onion, boondi mixture, sev and chopped coriander leaves.
This is probably the longest recipe which I have posted till now, but it is totally worth it. Hope you had fun making it. Let me know in the comments below.
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