Masala Poori-Masala Puri Chaat Recipe-Easy Chaat Recipes

Masala puri chaat is one of the most popular chaat recipe and can be easily prepared at home. It  is one of my kid’s favorite chaat. They enjoyed  it so much that day. It can be served as a snack or an appetizer or a meal by itself. Today we will learn how to make masala puri chaat following this easy recipe.

Masala Poori Chaat Recipe


 Prep Time : 15 mins

Cook Time : 20 mins
Serves: 3
Recipe Category: Chaat Recipes
Recipe Cuisine: North Indian
Author:

   How to make the Ragda or the masala puri gravy

   Ingredients needed for the Ragda

   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)

   For the seasoning

   Oil – 1 tbsp
   Cumin seeds – 3/4 tsp

   For garnishing-

   Coriander leaves-finely chopped- few

   Ingredients needed for the masala poori 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

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 on low flame for 5 minutes. The ragda should be a little watery. Garnish with coriander leaves.

How to assemble masala puri chaat

How to serve Masala poori

Crush pooris on 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.

More Chaat Recipes 

Dahi vada 

Pav Bhaji 

Pani Puri

Bhel Puri 

Dahi Papdi Chaat 

Peanut Chaat 

Masala corn (corn chaat)

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