Masala Puri Recipe | Bengaluru Street Food | बेंगलुरु मसाला पूरी चाट | Chef Sanjyot Keer

Full written recipe for Masala Puri

Prep time: 15 minutes (excluding soaking time)
Cooking time: 20-25 minutes
Serves: 5-6 people

Ingredients:
Boiled matar
• DRY GREEN PEAS | सूखे हरे मटर 1 CUP
• WATER | पानी AS REQUIRED (1 INCH ABOVE THE SURFACE)
• SALT | नमक TO TASTE
Paste for Masala
• OIL | तेल 2 TBSP
• WHOLE SPICES
• STAR ANISE | चकरी फूल 1 NO.
• CINNAMON | दालचीनी 1 INCH
• BLACK PEPPERCORNS | साबुत काली मिर्च 1/4 TSP
• CLOVES | लौंग 4-5 NOS.
• ONION | प्याज़ 1 LARGE (SLICED)
• GARLIC | लेहसुन 8-10 CLOVES
• GINGER | अदरक 2 INCH
• GREEN CHILLI | हरी मिर्च 4-5 NOS.
• TOMATO | टमाटर 2 NOS. (ROUGHLY CHOPPED)
• SALT | नमक TO TASTE
• WATER | पानी A SPLASH
• TAMARIND | इमली A SMALL LEMON SIZED BALL
• FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
• MINT | पुदीना 12-15 LEAVES
Masala cooking
• OIL | तेल 2 TBSP
• POWDERED SPICES
• TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
• KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
• CORIANDER POWDER | धनिया पाउडर 2 TSP
• CHAAT MASALA | चाट मसाला 1 TSP
• POTATO | आलू 1 NOS. (BOILED & MASHED)
• HOT WATER | गरम पानी AS REQUIRED (1-1.5 LITRE APPROXIMATELY)
Method:
• Add the dried peas into a bowl & soak them for 6-7 hours at least or overnight.
• Once soaked discard the water from the soaked peas & transfer them into a pressure cooker.
• Add water & salt & pressure cook the peas for 3-4 whistles over medium high flame, once cooked let the pressure cooker get de-pressurized naturally then open the lid.
• Your boiled dry green peas are ready.
• To make the paste for masala, set a pan over high flame, add oil it the pan along with all the whole spices, onion, ginger & garlic, stir & cook over medium high flame until the onions turn translucent.
• Further add the tomatoes, salt & a splash of water, then cover & cook over medium flame until the tomatoes turn mushy.
• Once the tomatoes have cooked, witch off the flame & cool the mixture completely & add it into a mixer grinder jar along with tamarind, fresh coriander & mint leaves, grind it into a fine paste.
• To cook the masala, set a deep pan over high flame & add into the pan once it gets hot.
• Further add the prepared paste, stir & cook for 1-2 minutes then add all the powdered spices, mix well & cook the spices with the masala over medium low for 2-3 minutes.
• Add the boiled & mashed potato, stir well & add water & mix well again, then continue to cook the masala for 7-8 minutes until it thickens up slightly.
• Your masala is ready.
• Assemble the masala puri by crushing a few puris in a plate, then add the boiled green peas followed by masala gravy, lemon juice, chaat masala, sev, chopped onions & grated carrot (you can also add green chutney & sweet tamarind chutney).

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Intro 0:00
Matar boiling 1:08
Paste 2:52
Masala 4:16
Assembly 6:08
Outro 7:06