Masala Poori
Warm chaat made with Potato-chickpeas curry served over papdi
Cuisine
Indian
Servings
Prep Time
6
people
20
minutes
Cook Time
40
minutes
Servings
Prep Time
6
people
20
minutes
Cook Time
40
minutes
Ingredients
2
cup
Whole wheat flour
1/4
cup
Besan
1.5
tsp
Salt
More or less according to your taste
1
tsp
Red chili powder
1/2
tsp
Turmeric Powder
3/4
tsp
Coriander powder
2
tsp
Cumin powder
Bhuna Zeera Powder
3/4
cup
Water
For making the dough. Use it more or less as you need.
2
cups
Corn Oil
Or any other oil of your choice
1
cup
Chickpeas
Soaked for eight hours
2
tbsp
olive oil
3
No.
Purple onions
finely chopped, 2 for the curry and 1 for garnishing
4
No.
Green chilies
slit, Use less if you can’t handle spice
1
tbsp
Ginger garlic paste
1/2
cup
Coriander leaves
1/4 cup for puree and 1/4 cup to Garnish
1/4
cup
Mint leaves
2
No.
Tomatoes
cut to cubes
1
No.
Tomato
Finely Chopped to Garnish
4
tbsp
Date Tamarind Chutney
3
tbsp
Green chutney
2
cups
Thin Sev
Instructions
Mix in Besan, Whole wheat flour, 1/4 tsp salt, 1/4 tsp Turmeric Powder and 1/4 tsp Red chili powder.
Make a soft dough using water as required. Cover and keep aside for 15 minutes.
Roll the dough into small circles. You can also make one big and cut out small circles. Poke the circles with fork at different places.
Heat the Corn Oil and fry the papdis.
Take them out on a kitchen towel to absorb excess Oil. These papdis can be stored in an airtight container for up to 3 weeks.
Take the soaked Chickpeas and potatoes. Boil them with 1/4 tsp Turmeric Powder and salt.
They should be done when you are able to mash the chickpea between your fingers.
Mash the chickpeas and potato well.
Add the Olive Oil to a pan. Add fennel seeds and let them crackle.
Add 2 chopped onions to the pan and saute till the onions are transparent.
Add Ginger garlic paste and Green chilies. Saute till the raw smell goes away.
Add the tomatoes. Cook till the tomatoes get mushy. Then take the pan of the stove and let this mixture cool down.
Add the Coriander leaves and Mint leaves to a grinder.
Add the cooked mixture to the grinder as well.
Grind everything to a smooth paste.
Take another pan. Add Olive Oil. Add Cumin seeds, Cinnamon stick and Bay leaf.
Add the 3/4 tsp of Red chili powder, Coriander Powder and salt.
Add the 1/4 cup Coriander leaves, Mint Leaves, Onion and Tomato puree. Cook for 5 minutes.
Add the mashed chickpeas and Potato.
Add the Cumin powder. Cook everything together. At this point if the curry is too thick, add 1/2 a cup of water.
To assemble, crush the papdi on a serving plate.
Add the curry.
Add the Green chutney and Tamarind chutney.
Garnish further with Onions, Tomatoes and Coriander leaves.
Garnish with Thin sev and serve.