MUMBAI Masala Puri

INGREDIENTS FOR GRAVY (TO GRIND) – 1 cup soaked dry green peas & green grams, green chillies as per taste, few table spoons of mint and coriander leaves, 4 pepper corns, 2 cloves, ½” cinnamon stick, 1 bay leaves, tamarind juice to taste, salt to taste, ¼ spoon each of coriander, cumin, red chilli powders, green chutney & data/tamarind chutney to taste, 1 spoon each of corn, rice and wheat flours, 2 tsps. Of oil, ½ onion, 1sp lemon juice. (additional ingredients - 1 each of cooked potato, carrot, fresh or dry red chillies grinded with other spice ingredients)

INGREDIENTS FOR GARNISHING – 20-25 chat puris, ½ cup soaked dry green peas, ½ each of chopped onion and tomato, ½ cup grated carrot, few spoons of chopped coriander leaves, pinch of salt (per plate), ½ cup sev mixture, few drops of lemon juice (optional).

 

METHOD - Cook green peas & green grams with some salt until tender.  Season mustard & jeera seeds, add ginger-garlic paste, onions and fry for 2-3 mins.  Grind green peas & green grams, fried onion masala with coriander leaves, mind leaves, cinnamon, bay leaves, pepper corns, cloves, green chillies, tamarind – into a smooth paste.  Pour this ground masala in a vessel, add sufficient amount of water, salt, coriander powder, corn, rice and wheat flours and boil for few minutes on a low flame.  Gravy consistency should be like milkshake / dosa batter. 

FOR MAKING MASALA PURI – cook your ½ cup soaked dry green peas with some salt until tender.  Chop finely ½ onion + tomato, grate ½ cup carrots.  On a plate, arrange few puris and crush them a bit.  Garnish little amount of cooked green peas, sprinkle salt and red chilli powder for extra spice.  Add green chutney and date & tamarind chutney (if required).  Take sufficient amount of green gravy and pour it over mashed puris.  Garnish with chopped onions, tomatoes & grated carrots.  Sprinkle sev mixture, few drops of lemon juice and serve immediately.