Boiling the peas for Masala Puri / Masala Poori
- 1 cup dried white peas
- 1/2 teaspoon turmeric powder
- 2 potatoes, peeled and roughly chopped
Dry masala powder for Masala Puri / Masala Poori
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black peppercorn
- 1 teaspoon coriander seeds
- 3 cloves
- 3 dried red chillies
Other Ingredients for Masala Puri / Masala Poori
- 2 tablespoon peanut oil
- 2 sprigs curry leaves, finely chopped
- 1 cup chopped onions
- 1 teaspoon salt
- 2 tomatoes, chopped
- 1 teaspoon curry masala powder (or) garam masala
- 1/2 teaspoon turmeric powder
- marble sized tamarind
- 3 green chillies
- 3 sprigs coriander
- 15 mint leaves
- Pani Poori (about 30 puris)
- 1/2 cup finely chopped onions
- 3 sprigs coriander leaves, finely chopped
- 2 sprigs mint leaves, finely chopped
- 1/4 cup sev (or) bhujia
- Wash and soak the dried white peas for at-least 8-10 hours. Soaking overnite works really well. In a pressure cooker, add in the peas and two cups of water. Add in the turmeric and roughly chopped potatoes. Cook for 15 minutes. Ignore the number of whistles. After 15 minutes, remove the cooker from heat and set aside for the pressure to release naturally. Open the cooker and roughly mash the peas and the potatoes. Set aside.
- Dry roast all the ingredients listed under “dry masala powder” in a pan on a low flame until fragrant and golden. Once the spices are roasted, remove from heat and set aside to cool. Grind to a powder in a mixie. Set aside.
- Heat oil in a pan and add in the curry leaves. Add in the onions and the salt and saute till the onions are nice and soft. Once the onions are soft, add in the tomatoes. Cook for a couple of minutes till the tomatoes are soft.
- Add in the curry masala powder. If you cannot find curry powder, use garam masala. Add in the turmeric powder and the ground dry masala powder. Saute for a few seconds. Do not saute for long as the spices can burn.
- Soak the tamarind in a cup of hot water for 15 minutes. Squeeze the tamarind to extract the pulp. Discard the pith. Add the tamarind pulp to the pan. Simmer for 10 minutes so the tamarind and the spices can cook. Let the mixture become thick.
- Add in the boiled potato and peas mixture. Check for seasoning. Add more salt at this stage if necessary. Add little water if the gravy looks too thick.
- In a small mixie jar, grind the green chillies, coriander leaves and mint leaves with little water to a paste. Add the paste to the pan. Mix well to combine. Cover the pan with a lid and simmer for ten minutes on a medium flame. The gravy for the masala poori is done.
- Arrange the puris on a plate and roughly crush them. Pour about 3 ladle fulls of the gravy and top it with onions, coriander leaves, mint leaves and sev.
- Serve Masala Puri / Masala Poori hot.
Dried green peas can be substituted for dried white peas and it works perfectly well in the recipe.
While serving, you can sprinkle the masala poori / puri with some chat masala and serve it along with a lime wedge (optional).