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street-style-masala-puri-recipe

My learning from an anna in Bangalore — built friendship word by word, plate by plate over almost a year! Street style masala puri made with dried green peas, freshly fried and ground whole spice masala, pav bhaji masala, chaat masala and jaggery. Served over crushed pooris with chopped onions, tomatoes, sev and coriander. Spicy, tangy, comforting and absolutely delicious! One plate is never enough! 👀🔥🤍
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Prep Time 10 hours 10 minutes
Cook Time 30 minutes
Total Time 10 hours 40 minutes
Servings: 6
Course: Snack, street food
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 2 cups dried green peas soaked overnight
  • 1 large potato
  • 1 large carrot
  • Salt to taste
  • For the masala:
  • 1 tsp fennel seeds
  • 1 tsp pepper
  • 1 tbsp dhaniya
  • 1 tsp jeera
  • 1 cinnamon stick
  • 2 cloves
  • 6-7 red chillies
  • 7-8 garlic cloves
  • 1 inch ginger
  • 2 large onions
  • 2 tomatoes
  • Oil for frying
  • Other:
  • 1 tbsp pav bhaji masala
  • 1 tbsp chaat masala
  • 2 tbsp jaggery
  • Hot water as required
  • For serving:
  • Pooris — crushed
  • Chopped onions
  • Chopped tomatoes
  • Sev
  • coriander leaves

Method
 

  1. Soak dried green peas overnight.
  2. Pressure cook green peas, potato, carrot and salt until completely soft.
  3. Heat oil. Fry fennel, pepper, dhaniya, jeera, cinnamon, cloves and red chillies well.
  4. Add garlic, ginger, onions and tomatoes. Sauté till soft.
  5. Cool slightly and grind into smooth paste.
  6. Take small portion of boiled peas, potato and carrot. Grind into smooth paste.
  7. In a pan combine both pastes. Add water and bring to boil.
  8. Add remaining boiled green peas.
  9. Add pav bhaji masala, chaat masala, jaggery and salt.
  10. Add hot water for preferred consistency. Boil really well.
  11. To serve — crush pooris into bowl.
  12. Pour hot masala generously over pooris.
  13. Top with chopped onions, tomatoes, sev and coriander.
  14. Serve immediately!

Notes

Soak green peas overnight — essential!
Cook peas really well — completely soft.
Fry masala spices really well before grinding.
Grind masala into completely smooth paste.
Grind some peas and potato too — thickens masala beautifully!
Jaggery is important — don't skip!
Let everything boil well for flavours to meld.
Crush pooris just before serving — don't let them get soggy!
Be generous with all toppings! 😍
One plate is never enough! 😄