Just the mention of Masala puri brings a smile on my face as it takes me back in time to all the fun times with my cousins and friends in my hometown Mysore!
This is one taste tantalizing recipe that will surely satisfy your taste buds and your tummy!! I have made a few substitutions to the traditional recipe here [ I have swapped the traditional pooris with vegan sweet potato crackers and Pumpkin seeds instead of the sev], but I guarantee you that there is no compromise on flavor.
This is one of my favorite chaat recipes of all time.Do try!
Ingredients
Vegan sweet potato crackers-12 -15
Finely chopped onions-1 tbsp
Finely chopped tomatoes-2 tbsp
Finely chopped cucumber-2 tbsp
Finely chopped cilantro-1 tsp
Finely Shredded carrot-2 tbsp
Tamarind & dates chutney-1 tsp + 1 tbsp
Red chili powder-1/4 tsp
Chaat masala-1/4 tsp
Pumpkin seeds-1 tbsp
Lemon juice-1 tsp + 1 tbsp
For Masala Puri Powder
Makes almost a cup of masala.
Coriander-1/2 cup
Cumin-1/4 cup
Cinnamon-1 big stick
Dried mint leaves-2 tbsp
Bay leaf-1
Cloves-10
Pepper-2 tbsp
Fennel-2 tbsp
Nutmeg-a small piece
Marati moggu or Karer-2
Mace-2
Ajwain-1/2 tsp
Byadagi red chilis-10
Guntur red chilis-10
Chaat masala-2 tbsp
Garam masala-1 tbsp
Black salt-1/4 tsp
Dry roast all the ingredients separately and let it cool completely.Now,make a fine powder and store in an airtight glass bottle.
For The Ragda
Dry green peas-1/2 cup [Soak them overnight, drain the water]
Carrots-1/2 cup
Baby Kale-1/4 cup
Salt to taste
Water-2 cups
Pressure cook them for 3 to 4 whistles, let it cool and then mash them into a coarse paste.
To Blend
Oil-1 tbsp
Green chili-1
Turmeric-1 pinch
Onions-1/4 cup diced
Tomatoes-1/2 cup diced
Garlic-2 pods
Ginger-1/4 inch
Masala puri powder-2 tsp
Heat oil in a pan, add the green chilis, ginger and garlic and fry for a minute. Now, add the onions and fry on medium flame till they turn golden brown [This step is key as the roasted onions add a nice flavor to the ragada] now add the tomatoes and fry till the oil separates.Now add the masala puri powder to it and mix. Turn off heat, let it cool and them blend it into a fine paste and set aside.
Add this blended masala to the mashed pressure cooked peas and carrots, mix till everything is well combined.
Add a table spoon of dates and tamarind chutney [ you can add a table spoon of palm sugar or jaggery if you like] to it and simmer on low flame for 20 minutes.
Check the seasoning and adjust according to your taste.Turn off heat. Add lemon juice.
How to assemble Masala Puri
Take a shallow bowl, smash 6 to 8 crackers[if you want to to retain that perfect crunch of these crackers, then crush them and add it on the top of the ragda] add a generous amount of ragda on top, now add all the finely chopped onions, tomatoes, cucumbers and carrots, add the dates and tamarind chutney, pinch of red chili powder and chaat masala [ you can also add the green spicy mint chutney if you like] and cilantro. Top it with pumpkin seeds for a nice crunch[you can add the regular sev as garnish instead of the pumpkin seeds if you like]
Serve it immediately.Enjoy this one pot soulful delicacy when it is hot!!
Note:
Please do not use fresh peas to make the ragda as they don’t taste good.
Ragada should be piping hot.
This recipe makes 2 to 3 plates.