Masala Poori/Puri ~ Bangalore Style Chaat


Masala Poori/Masala Puri ~ Bangalore Style Chaat

Serves : 10 pax ; Cooking Time : 45minutes
Recipe Source : Sushma


For Raagda :
Dried Green Peas : 150g
Potato: 1
Carrot: 1
Bayleaf: 1
Cloves: 5
Marathi Moggu: 1
Fennel Seeds: 5 seeds
Red Chillies: 3-5 numbers (vary according to the taste)
Coriander Leaf: 1 small bunch
Mint Leaves: 5-8 leaves (I skipped this as I did not have them)
Ginger -Garlic Paste: 1tsp
Onion: 1
Jeera- 1/2 tsp
Oil: 1/2 tbsp
Coriander(Dhania) Powder: 1tsp
Chaat Masala - 1tsp
Tamarind Paste-1tsp
Salt- As needed

Pre Cooking:
1. Soak dried green peas overnight.
2. You can buy few poori/papdi from store if you do not wish to make them at home.

Making Raagda:

1. Pressure cook soaked green peas, peeled and washed potato and peeled carrot for 4-5 whistles
2. Once the pressure comes down, remove potato,carrot, 2 tbsp of green peas to a separate bowl.
3. Heat oil in a pan. Add jeera. When jeera turns red, add onion and saute till they are soft. Add in ginger-garlic paste and saute till raw smell goes away. Switch off the stove, let it cool.
4. Fry red chillies, cloves and m.moggu with bay leaf on a hot pan till cloves pops up. Remove them and let them cool.
5. Grind onion-gingergarlic mixture, redchillies, cloves, m.moggu, bayleaf, fennel seeds, coriander leaves to get coarse mixture. Add cooked potato, carrot, green peas which were reserved in a bowl. Add little water and grind this to smooth paste.
6. Remove the paste to a bowl in which you want to prepare ragda. Add in cooked peas and bring it to boil. It is time to add dhania powder, salt, tamarind paste and continue to boil for 2 mins. Check salt and adjust if necessary. Switch off the stove and add a tsp of chaat masala. Raagda is ready to serve.

You can always buy ready made papdi available at stores. I prefer making poori at home. You need the following:

Chiroti Rava - 1 cup
Madia- 2tbsp
Ghee-1/2 tbsp
Water to knead
Oil for deep frying

Mix every thing to make a firm dough. Rest the dough for 10 mins.
Roll the dough into big circle. Cut them into squares. Prick the squares with a fork.
Heat oil and deep fry these squares till they are crisp and golden.
Puris are ready for the chaat.


Onions- 1 Chopped finely
Tomato-1 Pith removed and chopped finely
Coriander Leaves- Chopped finely
Carrot- 1 peeled and grated
Sev- 100g
Chaat Masala
Lemon Juice

Take a plate and place few pooris on it. Crush them down.


Pour prepared raagda over it.

Garnish it with chopped onions, tomato, carrot, coriander leaves etc..Sprinkle with chaat masala and lemon juice. Top it up with Sev and serve..slurrrrp!!!!

Thank you Sushma for making our evening a very pleasant one!


Savi-Ruchi said...

Thanks for trying LG. I'm happy you all liked it. Your pictures are tempting me to make them again. But..., we are trying(or acting!) to diet :p

Hamaree Rasoi said...

Delicious and lovely looking chaat.

Unknown said...

My favorite chat, yumm!

notyet100 said...

Umm drooling :)

Usha said...

I finally got to making this masala puri after drooling over the images for days..... I must say, it turned out perfect. Brought back all my childhood memories of eating road side chaat in the streets of Bangalore. Thank you for this amazing recipe :D

Lakshmi said...

Thank you Usha. You made my day :)