Masala Poori

Masala Poori - Laxmi BhandaryIngredients: 25 small poori (golgappas), 1 cup sev, sweet and savoury chutney, 2 big onions finely chopped, 4 tomatoes chopped, alu matar,1/2 cup finely chopped coriander leaves

Method: Set ready puris, sev, sweet and savoury chutney. Slightly smash the puris. Spread them over a plate. Top with alu matar, sweet and savoury chutney, sev, tomatoes and onions one over the other. Garnish with coriander leaves.

Alu matar: 1 cup green peas or 2 cup shelled peas, 2 big tomatoes, 2 big onions, 3 big tomatoes, 1 piece ginger, 10 garlic cloves, 1 tbsp chilli powder, 1/2 tsp turmeric powder, 1 tsp garam masala powder, 1 tsp salt, 4 tbsps ghee or oil, few coriander leaves.

Method: Grind onions, garlic and ginger to a smooth paste. Heat ghee/ oil in a frying pan, add onion ginger paste and fry till the raw smell goes. Then add chilli, turmeric and garam masala powders as well as tomato pieces. Cook for 1 - 2 minutes. Add enough water to make a thick gravy. Add boiled peas and potato pieces. Then add salt. Mix well. Bring to boil. Remove from flame. Add coriander leaves.