Ingredients

2 Cups Fresh Green Peas (Boiled) 1/4 cup Cilantro (Coriander leaves) 3 Green Chillies 1 tblsp Vegetable oil 1 tsp Red chilli powder 1 tsp Garam Masala powder 1 tsp Chat Masala 1/2 tsp Black Rock Salt 1/2 tsp roasted Cumin powder (jeera) 1/2 tsp Black Pepper powder 2 tblsp Sweet Tamarind chutney 1/2 cup Yogurt (Curd) 1 Onion chopped 1 Tomato chopped 15 nos. Papdi puris 1 cup Sev Salt to taste

Directions
Grind one & half cups of boiled Green Peas with Cilantro & Green chillies with water to a fine paste. Keep aside remaining Peas for garnishing. Heat Oil in a kadai & add the ground paste. Bring to a boil.

2.

Add Red chillie powder, Salt, Garam masala, Pepper powder & Cumin powder. Mix well & allow to boil for 4-5 mins. Add extra water to adjust the consistency to medium thick. Remove from heat. On a serving plate, break 5-6 puris. Add the boiled liquid, few boiled Green peas, Sweet chutney, Chat masala, Black salt, little yogurt, Onion & Tomato. 5. Sprinkle Sev generously all over the plate, top with chopped Cilantro & serve immediately.

Note: Adjust Green chillies accordingly.

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Masala Puri Chaat

Masala Puri ~ Ragda Puri

Chaat is the most fascinating culinary concoctions prepared in the street corners or gallis of every city/town of our country. Isnt the smell of street food enticing? Isnt it exciting to watch the street food vendor swiftly assemble a plate of Chaat with all its colorful assortment of spices and chutneys? Just one mouthful is enough to relish the contrasting flavors with gusto. Its probably the best snack one has devoured, leaving with an after taste that is hard to forget.
Masala Puri Ingredients Each region has its version of Masala Puri aka Ragda Puri. A Chaat special that has curried peas aka ragda as a topping over crushed puris, a smothering of meeta chutney and green chutney and finished off with sev. A popular quick eat that is lip smacking delicious! Ragda Recipe Soaking: 8 hrs Prep & Cooking: 40 mts Serves 4-5 persons Ingredients:

250 gms green or white peas, soak in water overnight and pressure cook till soft 1 large onion, finely chopped 1 large tomato, finely chopped 3-4 green chillis, slit length wise 1 tsp grated ginger 1/4 tsp asafoetida/hing 1/4 tsp turmeric pwd 1/2 tsp cumin pwd garam masala pwd (2 cloves, 1/2 cinnamon, 1 cardamom)
1 tbsp tamarind paste fresh coriander leaves for garnish salt to taste 1/2 tbsp ghee

1 Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts. 2 Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft. 3 Add the boiled peas (keep aside 3 tbsps of boiled channa and mash them). Add a cup of water and cook on high heat for another 3-4 mts. Reduce flame and cook on simmer for another 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for

another 3-4 mts. 4 While the ragda is simmering add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves. 5 Serve hot with bhatura or rotis or proceed to prepare Ragda patties or Masala Puri.
Puri

Puri/Puchka Recipe Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts Serves 8-10 persons Cuisine: Indian Source: Recipe files . Ingredients: 1/4 cup maida/all-purpose flour 1/2 cup urad dal flour 1 1/2 cups ravva/semolina/sooji little less than 1/4 cup atta/whole wheat flour (those who are allergic to wheat can omit) 1 tbsp oil or ghee salt to taste water for kneading oil for deep frying 1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. 2 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. 3 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Dont fry too much as it will turns too dark. Remove on to absorbent paper. 4 Cool and store in an air tight container and use when required. Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. In case you do not have urad dal flour, replace it with 1/2 cup of maida. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Instead of water, you can use soda water (fizz) to make the dough. Ensure to roll out very think puris. And use very fine sooji.
Masala Poori Chaat

How to make Masala Puri Chat: Take a wide serving plate. Crush some puris or papdi and prepare the first layer, next layer with mashed potato. Over that spoon the warm ragda along with enough gravy. Sprinkle chopped onion and tomato. Spoon some green chutney and sweet tamarind chutney. Spoon sweetened

curd/dahi (purely optional). Finally finish off with coriander leaves, a pinch of saunf pwd (optional) and sev. Serve immediately. Best savored when ragda is warm.