Ever since Shilpa of Aayi’s Recipes posted a recipe for Masala Puri, I had been dying to try it. A friend of hers got this recipe from a gaadi-wala in Vijayanagar, Bangalore and passed it on to her. The recipe is authentic, coming from a gaadiwala, and Shilpa has yummy photos that accompany the recipe.
I didn’t have all the spices called for in the recipe, so I substituted in my own way. I used store bought puris and dream of making these puris at home one day. Sigh, a girl can dream, right? The dish turned out tasty and was gone in minutes! Next time around, I know I need to make this in a larger quantity.
1 cup Green Peas (If you want to use dry peas, soak them overnight. If using frozen peas, soak for 2-3 hours)
1/4 cup Toor Dal
2 cups of Water
1 big Onion, finely chopped
2 Tomatoes, finely chopped
Coriander Leaves, minced
1 tsp Red Chilli Powder
Puris (Store bought)
Fine Sev (Store bought)
Dry Spices :
1/2 tsp Cloves
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Peppercorns
1/2 cup of Coriander Leaves
3-4 Green Chillies
1/4 cup of Water
Grind all the ingredients to make spicy, green chutney.
You can get the recipe from any blog. Here is one. Or use the Smith & Jones Bhel Puri Chutney, like me.
1. Dry roast all the spices.
2. Pressure cook toor dal and peas separately. I mean, in different containers. Nobody is stopping you from pressure cooking them at the same time.
3. Grind the spices and toor dal together. Dal will add some thickness and consistency to the gravy.
4. Transfer the ground spices and dal to a flat bottom pan and heat it.
5. Add the cooked peas, red chilli powder, salt and water and bring it to a boil. Make sure the gravy is not too thick or not too watery.
6. When serving, break 4-5 puris in a plate. Spread a ladle of gravy on the puris. Add the finely chopped onion, tomatoes and coriander leaves. To make it extra spicy, add a bit of green chutney. If you like it a bit sweet, add the sweet chutney. Sprinkle sev generously. Eat!