Masala Puri Chaat with Chana Masala

Instructions

1. 1

   Cook the Peas

   • Wash the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker with 3 cups of fresh water, 0.5 tsp of salt, and 0.25 tsp of turmeric powder.
   • Pressure cook on medium heat for 4-5 whistles, or until the peas are completely soft and mushy. This should take about 15-20 minutes.
   • Once the pressure has released naturally, open the lid. Use the back of a ladle to gently mash about one-third of the peas to help thicken the gravy naturally. Set aside.
2. 2

   Prepare the Masala Paste

   • Heat 1 tbsp of oil in a pan over medium heat. Add 1 chopped onion, 1 chopped tomato, ginger, garlic, green chilies, cinnamon stick, cloves, and cardamom pods.
   • Sauté for 5-7 minutes until the onions turn soft and translucent.
   • Turn off the heat and allow the mixture to cool down completely.
   • Transfer the cooled mixture to a blender. Add 2-3 tbsp of water and grind to a very smooth paste.
3. 3

   Simmer the Gravy

   • In the same pan or a larger pot, heat the remaining 1 tbsp of oil.
   • Add the ground masala paste and cook on medium-low heat for 6-8 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
   • Add the remaining 0.25 tsp turmeric powder, red chili powder, and garam masala. Sauté for one minute until the spices are fragrant.
   • Pour in the cooked peas along with their cooking liquid. Add the remaining 1 tsp of salt and about 1 cup of additional water. Stir everything together well.
   • Bring the gravy to a boil, then reduce the heat to low and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken to the desired consistency.
4. 4

   Assemble and Serve

   • To serve, take a plate and arrange 6-7 puris. Gently make a small hole in the top of each puri by tapping it with your thumb or a spoon.
   • Ladle a generous amount of the hot masala gravy over the crushed puris, making sure they are well-soaked.
   • Sprinkle a good amount of finely chopped raw onion and tomato over the gravy.
   • Garnish with a handful of fine sev and freshly chopped coriander leaves.
   • Finish with a squeeze of fresh lemon juice over the top.
   • Serve immediately to enjoy the contrast of the hot gravy with the crunchy puris and fresh toppings.