Masala Puri - Bangalore's best street food!

No. of servings:  8-10	Soak Time:  Overnight
Preparation Time:  20 mins	Cook Time:  50 mins

This chaat is exclusive to the streets of Banglore.  This can't be found in any restaurant outside of this town either.  The only way to enjoy this otherwise is to make your own.  So, if you want to eat it, you will have to make it! 

Ingredients:

• Dried peas (soaked overnight) - 2 cups
• Potato - 1 
• Carrot - 1
• Turmeric
• Onion - 1
• Green chilies - 2
• Ginger-garlic paste - 2 tsp
• Chopped tomato - 1 large
• Red chili powder - 1 tsp
• Pav bhaji masala - 2.5 tsp
• Garam masala - 0.5 tsp
• Amchur powder - 1 tsp
• Fennel (saunf) powder - 1 tsp
• Jaggery (or) brown sugar - 0.5 tsp

For serving: 

• Flat puri or papdi
• Sweet chutney
• Finely chopped tomatoes 
• Finely chopped onions
• Chopped coriander leaves
• Chili powder 
• Salt
• Fine Sev

Method:

• In a vessel, add the soaked peas, potato, carrot, salt, turmeric, jaggery
• Pressure cook these with enough water (8 mins in the Instant pot)
• Roughly mash the vegetables and keep aside
• In another vessel, saute onions, garlic, ginger and green chili
• Add tomatoes and saute
• After it cools down, blend it into a smooth paste 
• Pour this back into the vessel, along with mashed vegetables
• Add lots of water 
• Add all the spices (red chili powder, pav bhaji masala, garam masala, amchur powder, fennel powder and salt)
• Mix well, cover and simmer for 20 mins and turn off the heat
• To serve, crush the puris/papdi into a plate
• Pour the masala gravy over the puris/papdi
• Drizzle sweet tamarind chutney
• Top with onions, tomato, salt, chili powder and coriander leaves
• Garnish with sev and serve hot! 

Tips and Tricks:

• Adding a spoon of sugar or jaggery while cooking dried peas brings out the natural sweetness in it
• Cooking the masala on a low heat covered expedites the cooking without burning the bottom
• Add water generously before cooking. Potatoes and peas tend to thicken the masala after cooking.  Adding water later will reduce the flavors
• Assemble and serve immediately or the puris will get soggy
• This masala gravy can be used for Aloo Tikki Chaat also

Pictures: 

Final Outcome: