Masala Puri is my hubby's favourite chaat. When ever we visit a chaat stall, he would order it. I was searching for a recipe for this dish and I came across this recipe from Aayi's Recipes. I bookmarked it before long but couldn't try it. When I prepared puris for chaat, I remembered this recipe and at once I wrote it down and set on preparing it. The gravy with dried peas is the main ingredient of this chaat. The result was awesome. At last I could taste the masal puri of chaat wala at home. We couldn't stop at a single plate. We had it for dinner!
Recipe Source: Aayi's Recipes
For the Peas Gravy:
For The Spice Paste:
Nutmeg-1 small piece (Jadhikkai-You can also grate it)
Red Chilly Powder-1 1/2tsp
For the gravy:
1. Dry roast all the spices for the spice paste except coconut and red chilly powder.
2. When aromatic and golden, transfer to a mixer jar and grind it to a coarse powder.
3. Add coconut and red chilly powder along with water and grind it to a fine paste.
4. Soak peas overnight and pressure cook the next day.
5. Drain water and keep it aside.
6. Pressure cook toor dhal with turmeric and keep it aside.
7. In a pan, add the spice paste, cooked toor dhal, cooked peas, salt, sugar and enough water and bring it to boil.
8. Simmer and let it boil for 4-5minutes.
9. Switch off stove when the gravy is of correct consistency(should not be very thick and should not be very thin).
10. Transfer to a serving dish.
Assembling The Masala Puri:
Dried Peas Gravy-1/2 cup or more(should be piping hot)
Chaat Masal (very essential for the taste)
Finely Chopped Coriander Leaves
1. Crush the puris on a serving plate.
2. Keep all the ingredients handy.
3. Pour the gravy on the puris.
4. Sprinkle onions, carrot and coriander leaves.
5. Sprinkle chaat masala powder.
6. Sprinkle sev and serve.
Keep all the ingredients handy while serving.
Serve with love...
Linking it to Bookmarked Recipes at Mharo Rajasthan's Recipes
Labels: CHAT, FROM OTHER BLOGS, MASAL PURI