MASALA PURI !!!!!

I adapted this recipe from the blog SAVIRUCHI and tried it yesterday. It was a big hit at home. Everybody liked it very much. I didn't add sweet chutney and green chutney to this as the gravy is spicy and we add tamarind pulp to gravy. You can add these 2 chutney to enhance the taste. (my hubby asked for sweet chutney). And i forgot to add lime juice too. But still  it tasted great because we add chopped tomatoes to masala puri. 

INGREDIENTS:-

FOR SPICY GRAVY/MASALA:-

dry green peas - 1.5 cups
potatoes - 2 (You can add 1 small carrot & 1 large potato too. As i am running out of carrots i have added 2 potatoes here)
bay leaves - 1
cinnamon - 1 inch
cloves - 4
marati moggu - 1
coriander leaves - 1/2 cup
mint leaves - 4-6 no.s
green chillies - 4-6 no.s
red chillies - 2-3 no.s
chat masala - 1 tsp
coriander powder - 1 tsp
tamarind pulp - 1 tbl sp, thick tamarind extract
onion , coarsely chopped - 1 medium
oil - 1tsp
ginger-garlic paste - 1/2 tsp
cumin seeds - 1/2 tsp
salt as needed

FOR THE GARNISH:-

papdi or small puffed puris
finely chopped red onions
grated carrots( i skipped this)
finely chopped tomatoes
sweet chutney (refer my DATES-IMLI CHUTNEY)(optional)
green chutney (refer my MINT-CORIANDER CHUTNEY)(optional)
finely chopped coriander leaves
red chilly powder ( i skipped this)
lemon juice ( i skipped this)

METHOD:-

FOR SPICY GRAVY/MASALA:-

1. Soak the dry green peas in enough water for 4-6 hours.
2. Drain the water from green peas.
3. Peel the potatoes & carrots, Cut the potatoes & carrots into half.
4. Add the potatoes, carrots & soaked green peas in pressure cooker.
5. Cook them for 4-6 whistles. Let it cool.
6. Meanwhile heat a saute pan, add oil and when oil is hot add cumin seeds.
7. When the cumin seeds are brown add coarsely chopped onions & saute. Cook onions about 3-5 mins. Onions should turn translucent.
8. Add the ginger-garlic paste and saute till raw smell disappears.
9. Remove them from heat.
10. Add cinnamon, cloves, marate moggu, bay leaf, red chilly, green chilly to mixer and make a fine paste.
11. To this powder add sauted onions & cumin seeds mixture, coriander leaves, mint leaves, cooked potatoes& carrots, fistful of cooked green peas. Make a smooth paste of it. (At this point spice taste will be very strong).
12. Drain the water from cooked green peas. Do not discard the water. Use it for masala. 
13. Add the water from cooked green peas to a saute pan. Let it boil. Add another 1/2 to 1 cup more water if needed. When water starts boiling add the ground spice paste.
14. Add the salt, coriander pow, chat masala pow, tamarind pulp & mix well. Cook it on low flame for about 20-25 mins. The spices should blend well.
15. Add the cooked peas to the boiling spice mixture. Cook again for 10-15 mins. The consistency of gravy should be like pan cake batter (dosa batter consistency).

SERVING THE MASALA PURI:-

Finely chop onions, tomatoes & coriander leaves. & keep other ingredients ready.

1, In a large plate, slightly crush 8-10 puris.

2. Add about 1/4th cup of gravy/masala.

3. Sprinkle a tbp sp each of finely chopped onions & tomatoes.

4. Add a dash of lemon juice. Add sev generously on top &garnish with coriander leaves & serve the masala puri immediately.

HAPPY COOKING :)))))))