Cuisine: North Indian
Cooking Method: Boiling, Grinding, Pressure Cooking, Sauteing, Soaking
Yields: 6 Servings Difficulty: Difficult Prep Time: 30 Mins Cook Time: 30 Mins Total Time: 1 Hr
If you have been to Chennai Marina beach, you might not have definitely missed tasting this. Masala Puri is very famous at Marina beach in the evening hours. The piping hot masala puri combined with the cool sea breeze is definitely to live for. I have recreated this Masala Puri at home with dried green peas and it tasted almost the same to the Marina beach style ones. It is very easy to try this masala puri at home if you have the chutneys ready. The chat puris are also available in stores these days that can be fried at home. Do try this tasty Masala Puri at home and enjoy them piping hot.
Ingredients
Adjust Servings
- For the Peas Masala
- For Assembling Masala Poori
Instructions
- Soak green peas for 8 hours. Wash and pressure cook for 4 whistles.
- In a pan add oil and temper with jeera seeds and Fennel seeds. Sautee onions, tomatoes, garlic, and ginger.
- Grind the sauteed onion and tomato to a fine paste.
- Add the grounded paste to the cooked peas.
- To the cooked peas add coriander powder, red chilli powder, garam masala powder and Amchur powder. Season with salt.
- Let it boil for about 5 mins until the rawness of the masala powders goes off. Switch off the stove.
- Place crushed chaat puris on a serving plate. Pour the cooked peas masala on top of the puris. Spread finely chopped onions, tomatoes to the top. Drizzle Imli chutney and green chutney. Top off with coriander leaves, a generous pinch of chaat masala, and sev. Serve immediately.
Notes
- I have used dry green peas for this recipe. You can also replace it with dried yellow peas.
- Do not use frozen green peas for making this Masala Puri.
- I have used homemade sweet and green chutneys. You can also use store-bought ones.