> ## Documentation Index > Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt > Use this file to discover all available pages before exploring further. # Masala Puri Recipe

| | | | ---------------- | ----------- | | **Prep time** | 15 min | | **Cook time** | 30 min | | **Soaking Time** | 8 hr | | **Total time** | 8 hr 45 min | | **Serves** | 6 servings | ## About Chaat recipes are popular street food from every nook and corner of each state of India. Each region and cosmopolitan city has its unique offerings for Indian chaat recipes. One such hugely popular chaat recipe is **Masala Puri Chaat** or **Masala Poori** from the southern state of Karnataka, particularly from Bangalore City. Unlike other chaat recipes, it combines sweet, spicy, and sour tastes with specially prepared Ragda curry. Chaat recipes are known for their versatility and adaptation to local needs and taste buds. Masala Puri chaat also has many significant variations across different states of India. The most popular way is to add all the dry and wet ingredients and condiments with a papdi and ragda curry base. However, it can also be made as dry or semi-dry chaat with deep-fried puri. In addition, the ragda can be replaced with other curry bases like green peas or chickpea masala curry. ## Ingredients ### for pressure cooking: * 1 cup white peas * water *(for soaking)* * 1 potato *(peel & chop)* * ½ tsp turmeric * ½ tsp clove * 3 cup water *(for pressure cooking)* ### for masala paste: * 2 tbsp oil * 1 tsp fennel / saunf * 1 onion *(sliced)* * 1 tsp ginger garlic paste * 1 tomato *(chopped)* * ½ cup mint / pudina * ¾ cup coriander ### for curry: * 2 tbsp oil * ¾ tsp cumin / jeera * 1 bay leaf * 1 inch cinnamon * ½ tsp chilli powder * ½ tsp coriander powder * ¼ tsp cumin powder * ½ tsp garam masala * 1 cup water * 1 tsp salt ### for serving (1 serve): * 4 puri * 1 tsp tamarind chutney * 1 tsp green chutney * 2 tbsp spicy sev * 2 tbsp tomato *(finely chopped)* * 2 tbsp onion *(finely chopped)* * 1 tsp coriander *(finely chopped)* * pinch chaat masala ## Instructions ### masala puri gravy preparation: 1. firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours. 2. take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove. 3. add 3 cup water and pressure cook for 6 whistles. 4. mash the potato slightly, adjusting the consistency as required. keep aside. 5. now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel. 6. also add 1 onion, 1 tsp ginger garlic paste and saute slightly. 7. further, add 1 tomato and saute until the tomatoes turn soft and mushy. 8. cool completely and transfer to a blender. 9. add ½ cup mint and ¾ cup coriander. 10. blend to smooth paste adding water if required. keep aside. 11. in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic. 12. now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala. 13. saute on low flame until spices turn aromatic. 14. further, add in boiled white peas and mix well. 15. add 1 cup water and 1 tsp salt. 16. mix well adjusting consistency as required. 17. cover and simmer for 10 minutes, or until the flavours are well absorbed. 18. masala puri curry is ready to enjoy. ### masala puri assembling: 1. firstly, in a plate crush 4 puri used to prepare pani puri. 2. pour in a ladleful of prepared masala puri gravy. 3. now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev. 4. also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander. 5. finally, enjoy masala puri recipe sprinkling chaat masala if required. ## Step-by-step firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.