Masala puri

I wish life was as easy as driving to a chat store when your chaat craving kicks in. It is not that easy out here, the Indian restaurants are way too far, and most of them cant seem to get to do it right. So we ladies tend to organize a chat party once in a while. This is the Bangalore style Masala puri recipe.

For the topping:

1 cup dried peas, soaked overnight
1 cup onion diced
1 cup tomatoes diced
1 cup cilantro finely chopped
1 cup crunchy lentil snacker (sev)
1 dozen puris– Home made or store bought
Tamarind syrup

To make the masala:

1/2 cup fresh cilantro leaves
2 to 3 hot green chilies
2 to 3 Cloves

2 green cardamoms
1/2 inch cinnamon stick
1/2 tsp cumin/jeera seeds
2 to 3 pepper seeds
A small piece of nutmeg

To make the tamarind syrup:
1/2 cup tamarind paste
1/2 cup dates, deseeded
2 cups water
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon ginger powder
1 teaspoon salt
3/4 cup jaggery or 3/4 cup brown sugar or 3/4 cup sugar


To make the syrup, combine brown sugar, dates and water and bring it to a boil. Add tamarind paste to it. Blend it to a smooth paste. Strain and store in an air tight container. It has a shelf life of up to a month.

Cut and prep all the vegetables needed. Set aside.

Dry roast all the masala ingredients except green chilies and cilantro. Now add them in a blender, Add in the cilantro and green chilies. Blend it to a smooth paste.

Cook the peas until soft with half a spoon of salt. Now add a handful of cooked peas into the blender that holds the masala. make it into a fine paste. Pour the masala into the boiled peas mixture and cook to a boil. Add salt as required. 

When its time to assemble, take a bowl or plate. Add a generous of masala peas. Top it with a few crushed puris, and top it with sprinkles of onion, tomato, cilantro and sev.Top it with some tamarind syrup,  serve immediately, enjoy!!