Chaats always have an extra space even when when my tummy is full. I have tasted masala puri in many places like SKS, A2B etc but the one I love is the street style so I searched for a similar recipe and am glad I found this.
Though the orginal recipe has the tag of bangalore style - I couldnt judge it as I havent tasted the ones at Bglre...And to me this was apt like the street ones which was what I wanted. First when I was cooking the gravy I felt like a overdose of the spices and was skeptical of how it would turn out. But once fully cooked and assembled it tasted awesome, hubby loved it and asked for a extra helping and yes mission accomplished :)
1.Dry roast all the spices for 3mins till nice aroma comes. Grind it along with coconut and red chilli powder to a fine paste.
2.Pressure cook peas for 3 to 4 whistles or until soft, Pressure cook toor dhal for 4 whistles with immersing level of water , smash it up so that it is fine. Transfer toor dhal to a heavy bottomed container and heat it up.
3.Add coconut paste to it and allow it to boil for a good 5mins(add water if it is too thick). Add required salt. Then transfer the cooked peas and give a quick stir.
4.Simmer and allow it to boil and thicken to the desired consistency.The gravy should not be too thick or too thin. It should be semi liquid. Now in the serving plate take 5 -6 puris and crush them.5.Add peas masala, then drizzle sweet and green chutney. Add onions, carrot and sev as topping. Finally garnish with coriander leaves.
Once assembled serve immediately when the gravy is still hot and the puris are crispy.
- Adding sweet and green chutney is purely optional but I recommend adding them for the extra flavour. I love sweet chutney in masala puris so go for extra helping :)
- The toppings can be adjusted as per your taste.
- Make sure to serve while the gravy is still hot to enjoy the taste.
- I used homemade puris, you can use store bought ones too.