Dahi Masala Puri

Dahi Masala Puri  -  Vidya Nayak Shenoy

Masala Poori Chaat Recipe 

Prep time - under 15 mins
Cook time - under 20 mins
Serves - 3

How to make the Ragda or the masala puri gravy

Ingredients needed 

Dried white peas - 3/4 cup (you can use green peas also)
Onion - 1 medium size
Tomato -1 medium size
Green chillies- 2 medium size
Ginger - 1 inch piece
Garlic - 4 cloves
Salt needed
Oil - 1 tbsp

Spice powder 

Turmeric powder -1/4 tsp
Chilli powder - 1-2 tsp (I used home made chilli powder)
Coriander powder -2 tsp
Cumin powder/jeera powder - 1/2 tsp
Kitchen King masala -1 1/2 tsp (available ready made - I used Everest brand)

Coriander leaves for garnishing- finely chopped- few

For the seasoning 

Oil - 1 tbsp
Cumin seeds - 3/4 tsp

Preparation - (paste -1)

Wash and soak peas overnight or for 5-6 hours in enough water.

Pressure cook with a pinch of turmeric powder, salt needed, 1 crushed garlic and 1/2 tsp chilli powder until soft.

Leave it to cool. Grind half of the cooked peas to a coarse paste and keep it aside.

Preparation - (paste 2)

Heat 1 tbsp oil in a pan, add finely chopped onions, garlic and ginger.

Saute until onions turn light brown. This is a very important step. You can add a little salt to quicken up the process. Saute continuously for even browning.

Add green chillies and saute for a few more seconds.

Add tomatoes and cook until tomatoes become mushy. Switch off the flame and allow it to cool. Grind it to a fine paste and keep it ready.

Method 

Heat 1 tbsp of oil in a pan, add cumin seeds, when it splutters, add paste 2 (onion tomato mixture) and saute nicely for 2-3 minutes.

Add all the spice powder and saute for a few more minutes.

Add paste 1 (peas paste) and saute for a few seconds.

Then add the rest of the cooked peas along with water.You can add 1-1 1/2 more cup of water, salt needed and cook in low flame for 5 minutes. The ragda should be a little watery. Garnish with coriander leaves.

How to assemble masala puri chaat

Ingredients needed 

Crush pooris - 7- 8 for a plate
Ragda as needed (ragda should be piping hot)

Chaat masala
Chilli powder
Cumin powder
Green chutney - 2 tsp
Sweet chutney - 1 tsp
Very finely chopped onions
Coriander leaves finely chopped
Grated carrot
Sev

How to serve Masala poori

Crush pooris in a plate. Pour 2-3 ladles of piping hot ragda over the puri. Sprinkle chaat masala, chilli powder and cumin powder. 

Drizzle a little green chutney and sweet chutney over it.

Sprinkle a generous amount of  finely chopped onions.

Top it with finely chopped coriander leaves, grated carrot, sev and enjoy it piping hot.

Note - Masala Puri tastes great only if the masala is hot, so heat the masala well  before serving.

Ragda can also be used as a side dish for chapati, poori and parathas.

You can use papdi also instead of puri.

                               
                                             Original  Recipe is From:Padhu's Kitchen