Chaat

Masala Puri

Masala Puri

Another yummy, appetizing chaat from Indian streets… One of the vivid memory I have of eating chaats in India is this one! I have a very good friend who is living in Chennai, India.  She loves street chaats and knew every street vendor in our neighborhood. Besides her boyfriend, I was her best companion for eating these, as I enjoyed having them too! Rain or shine, we had these chaats every week and  relished it to the fullest.

This is one among the few that I miss here. Though, I find many chat corners… none of them taste like the one we get in India. So I thought I would make it myself.. After researching and trying different masala puri recipe versions, I fell in love with this particular recipe. I felt this recipe is the best of all that I have tried and have been making at home every single time I think of eating “one plate of masala puri” :).

Ingredients:

3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)

1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric

carrot-1, grated

onion-1, finely chopped

Puris – used store-bought (pani puris)

Sev- 1 cup (o size, store bought)

Coriander (Cilantro) leaves- 1/2 cup, finely chopped

Shredded coconut-1 tbsp

Sugar-1 tsp

Red chilli powder- 1 1/2 tsp

Salt
Dry Spices :

cloves-3

cinnamon- 1 inch

coriander seeds- 1 tsp

cumin seeds- 1 tsp

peppercorns- 1 tsp

Nutmeg- a small piece

Method:
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.

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Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.

Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.

Crush 4-5 puris on the serving plate.

Masala Puri

Spread  about 1-2 ladle full of gravy.

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Top it up with some grated carrot.

Masala puri

Then add chopped onions

Masala puri

and a layer of sev.

masalapuri

and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)Masala Puri

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Chaat

Dahi batata sev puri

Who doesn’t want to have dahi batata sev puri when it comes to chaat! Chaat is a family of savory snacks popular in India and rest of the South Asia. Especially the road side chaat which is available for less money and very tasty too. This chaat has an awesome combination of sweet, tangy and spicy flavors.

Ingredients:

Potatoes– 3 (boiled and mashed, while mashing add ½ Tsp of red chilli powder, salt and mix)

Black channa dal– 1 cup (soak overnight and boil with little salt )

Onions – 1 (chopped finely)

Coriander/cilantro – 8 to 9 strands (chopped finely)

Puris-30

Sev – 0 size 1 cup

Mint chutney– 1 cup

Sweet chutney- 1 cup

Curds/yogurt- 1 cup

Red chili powder- 2 Tsp

Chaat masala- to taste

Ingredients to make puris:

All purpose flour – ¼ cup

Fine semolina/ sooji- ¾ cup

Water- ½ cup

Oil- for deep frying

Preparation:

Mix, all purpose flour and semolina with water and knead the dough to a firm consistency. Knead it well and cover it with a damp cloth for 10 minutes.

Divide the dough into small balls. Roll the dough to about 2 inch diameter circle and deep fry.

While frying make sure you press  it down in the oil, so that the puri puffs well. Fry until golden brown and flip to the other side and repeat the same process.

Ingredients to make Mint chutney:

Coriander/ cilantro – 10 to 12 strand

Mint leaves – 1 cup

Green chillies– 2 to 3

Ginger- 1 inch piece

Garlic cloves- 1

Pomegranate seeds- 2 Tsp

Cumin seeds- 1 Tsp

Sugar- ½ Tsp

Preparation:

Blend all the above ingredients to a fine paste with little water and bring it to a thick soup consistency.

Ingredients to make Sweet chutney:

Tamarind paste – ½ cup squeezed tamarind juice

Dates – ½ cup (preferably pitted and soft)

Jaggery – 2 Tsp

Red chili powder – 1 Tsp

Coriander powder – 1 Tsp

Cumin seed powder- ½ Tsp

Fennel seed powder – ½ Tsp

Amchur powder – A pinch

Black salt – 1 Tsp

Salt – ½ Tsp

Preparation:

Heat half cup of water in a container, add dates and jaggery.  Boil it for 4-5 minutes and add tamarind paste. Cool down the mixture and add the remaining ingredients and blend it in a mixer to a smooth paste. Add a little water if necessary and bring it to a thick soup consistency.

Steps to make dahi batata sev puri:

Take a puri and make a hole in the centre. Add 1 tsp of mashed potato and 1tsp channa dal

Add 1-2 Tsp of yogurt. Sprinkle some red chilli powder and chaat masala on top.

Now add Sweet chutney, mint chutney according to your taste. Sprinkle some chopped onions and cilantro/coriander.

Top it with sev and enjoy!

Hint: Add all this into the puris as quickly as you can so that the puris remain crisp.

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