Masala Puri!



Masala puri
Ingredients:
3 small potatoes.
1 1/3 cup of chickpeas.
2 medium sized onions.
3 medium sized tomatoes.
4 cloves of garlic.
One small piece of ginger.
 4 Tbsp neutral oil.
2 Tbsp ghee.
1 Tbsp cumin seeds.
1 tsp turmeric powder.
2 Tbsp red chilli powder.
1 tsp cumin powder.
1 tsp Garam masala.
2 Tbsp coriander powder.
1 tsp pav bhaji masala.
Juice of 1/2 a lime.
Fresh coriander leaves.
8-10 puris.
2 Tbsp green Coriander chutney.
2 Tbsp tamarind date chutney.
1 tsp amchur powder.
1 tsp chaat masala.
2 green chillies.
3 Tbsp of yoghurt.

Method:
Soak the chickpeas covered in water overnight.

Boil the potatoes and let the pressure cooker naturally de-pressurize.
In another pressure cooker cook the soaked chickpeas for 4 whistles or so and let the pressure cooker naturally de-pressurize.

To a wok, add 2 Tbsp of oil, 2 roughly chopped onions and a pinch of salt. Sweat them out and let them turn golden brown. Add the finely chopped ginger and garlic and saute on high heat for 2 mins or so. Add 2 roughly chopped tomatoes with 2 pinches of salt. Cook until they're completely done and they start releasing some oil. Add spritzes of water if required. Take it off heat.
Let it relatively cool down and add it to a blender. Puree them with some water.

Drain the chickpeas and remove half of them into another dish. Mash one half well. Also mash the potatoes really well.

To the same wok, add 2 Tbsp of ghee and 2 Tbsp of oil and the cumin seeds. After a minute add the puree and keep cooking until it's well done. Add the turmeric powder, red chilli powder, cumin powder, garam masala, coriander powder, pav bhaji masala and more salt. Add the mashed potatoes and the mashed chickpeas and keep stirring. Add 1 cup of water or as required for a gravy like consistency. Add the remaining chickpeas and gently stir.
Add more water if required and gently stir. Keep cooking the gravy on simmer for 10 mins or so. Add the chopped coriander leaves and the lime juice.

Once it's done take it off heat and cover with a lid.
To a plate crush the puris and pour over a ladle or so of the gravy. Sprinkle all the Sev. Then garnish with finely chopped onions, tomatoes, green chillies, coriander leaves, green chutney, tamarind date chutney, chaat masala, amchur, powder, red chilli powder. Dollop 1/2 tsps of yoghurt at different spots and 1/2 tsps of the gravy at different spots.

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