Monday, February 16, 2009

Masala Puri


For the peas gravy

1 cup dry green/white peas

2 onions chopped

1 tsp cumin seeds

2-3 green chillies

1 tsp coriander seeds

1 "piece ginger

5 garlic cloves

1 tsp chilli powder

1/2 tsp turmeric powder

salt to taste

3 tbsp oil

1/2 bunch of coriander leaves

For Green chutney

2 tbsp chopped Mint leaves or dry mint

1 cup chopped coriander leaves

1 cubed onion

2 green chillies

2-3 garlic flakes

1 tbsp lemon juice

1 tsp sugar

a pinch of black salt

salt to taste

For Sweet Tamarind chutney

Med size piece of tamarind

1/4 cup deseeded dates

Med size piece of jaggery

1 tsp Roasted cumin seeds

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 cup water

1/2 tsp dried mango powder(amchur)

salt to taste

Other ingredients

15-20 golgappas( puris of pani puri)

2 onion chopped

2 tbsp finely chopped coriander leaves

1/2 cup well beaten curds

1/2 cup fine or nylon sev


For the gravy

  • Soak the peas overnight in water and then pressure cook it with salt and keep aside 
  • Grind 1 onion,ginger,garlic,green chillies,cumin seeds,coriander seeds and coriander leaves with little water to a fine paste
  • Heat oil in a pan ,add 1 chopped onion and fry till brown then add red chilli powder,turmeric powder,salt and the masala paste and fry till the raw smell goes off
  • Add boiled green peas and fry and then add water and bring it to a boil and keep aside

For the green chutney

  • Grind all ingredients with water to get a thin smooth paste and keep aside

For the Sweet tamarind chutney

  • Mix all the ingredients together in a pan and cook on a low flame till all the ingredients dissolve properly and the chutney gets the right consistency and then keep aside

For the Masala puri

  • Take a serving plate, spread 5 spoons of gravy, then put 2 tsp of green chutney and sweet chutney each
  • sprinkle chopped onion,chopped coriander leaves, and put 2 tsp of curds
  • Crush 3-4 golgappas and sprinkle sev and serve immediately