Every region in India has its own local cuisine, when it comes to street food one can easily get confused with the variety of items on the menu plus all dishes are pocket friendly. These street food hawkers have truly curated genius dishes according to ingredients availability in the region. For example in Bengaluru/Karnataka lentils and dried beans are used extensively in the cuisine.
I'm on a quest to document all these classic street food items. Masala puri chaat is one among many famous street food items. I've already posted masala puri recipe during my early years of blogging.
Over the years I found out that this masala puri is not as complicated as it seems and the recipe I posted earlier contains a lot of ingredients no doubt it is healthy and tasty but the actual masala puri is a very simple recipe to prepare.
There are two variations green chilly based gravy or red chilly based gravy which again depends on the climate and area where they sell these varieties. Today I'm posting red chilly based masala puri, I have also be posted the green and red chilly masala gravy earlier this recipe is a simplified version.
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2 Medium Size Onions
4 Medium Size Tomatoes
1 Inch Ginger
6 Pods Garlic
2 Green Chilies
Fist Full Coriander Leaves
1/4 Cup Roasted Bengal Gram
1 1/2 Tbsp Red Chilly Powder
1/4 Tsp Pepper Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Cumin Powder
1/2 Tbsp Kitchen King Masala
1/2 Tbsp Pav Bhajji Masala
1/2 Tbsp Chaat Masala
Salt as per taste
Water as required...
Peel, Wash and roughly chop all the ingredients onions, tomatoes, ginger, garlic, coriander and chillies add all the ingredients to a wok.
Add all the dry masala powders to the chopped ingredients along with salt as per taste and 2 cups water place on medium flame allow the ingredients to cook and reduce completely.
Once the tomatoes and onions have cooked and has completely reduced remove from flame allow to cool and get to room temp.
In a mixer jar add the roasted bengal gram grind to form a smooth powder. To the ground bengal gram powder add the cooked and cooled tomato masala grind till all ingredients form a smooth paste.
We can add a splash of water to grind all the ingredients to form a smooth paste.
Transfer the ground paste to the wok back dilute with 1 to 2 cups water adjust salt as per taste place the gravy on low to medium flame bring to boil.
Make sure to keep stirring the gravy until it reaches boiling point since we added roasted bengal gram it might tend to burn. Finish the gravy with chaat masala.
This gravy can be prepared ahead of time chilled and stored in the fridge until use.
We can use papdi or store bought ready made puri for this recipe
Ready to use Golgappas or Pani Puris
2 Grated Carrots
1 Large Tomato (Finely Chopped)
1 Large Onion (Finely Chopped)
Finely Chopped Coriander Leaves
1 1/2 Cups Steam Cooked Peas with salt
1 Boiled and Crumbled Potato (Optional)
Masala Gravy
Sev/Omapodi
Chaat masala
Cumin Powder
Chilly Powder
Fresh Lime as required
Salt
Crush and add a layer of puri I used 4 to 5 puris. Top the puri with approx 1 tbsp of grated carrots, onions, tomato, potato, and peas.
Generously pour two to three ladles of gravy top with a green chutney, sev for extra flavor sprinkle chilly powder, cumin powder, chaat masala and salt. Garnish with coriander and lime juice serve right away. Enjoy 😉
This street food is filling and satisfying try preparing this recipe for a large family gathering. We can store the puris, chutney and gravy upto 2 weeks until use.
Pre plan and prepare this dish there is a lot of other prep up ingredients apart from gravy once all the ingredients are ready it is very easy to assemble.
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