Masala Puri Chaat

1. 1
   pressure cook · ~30 min

   Cook the white peas.

   1.Drain the soaked white peas and add them to a pressure cooker with 3 cups water.

   2.Cook until the peas are soft and mash easily, about 4 whistles on medium heat.

   3.Let the pressure drop naturally, then lightly mash a small portion to thicken the mixture.

   TIPIf the peas still feel firm, simmer them a little longer after pressure cooking.
2. 2
   mix · ~5 min

   Make the green chutney.

   1.Add mint leaves, half of the coriander leaves, 1 green chili, lemon juice, 1 pinch black salt, and 0.5 cup water to a blender.

   2.Blend until smooth and pourable.

   3.Set the chutney aside for assembling.
3. 3
   knead · ~7 min

   Knead the puri dough.

   Mix semolina, all-purpose flour, 1 pinch salt, and 1 tbsp oil in a bowl. Add water little by little and knead into a firm smooth dough.

4. 4
   rest · ~20 min

   Rest the dough.

   Cover the dough and let it rest so the semolina hydrates and the puris roll out evenly.

   TIPA firm dough helps the puris stay crisp after frying.
5. 5
   fry · ~20 min

   Roll and fry the puris.

   1.Divide the dough into small portions and roll into thin small discs.

   2.Heat oil for deep frying over medium heat.

   3.Fry the discs a few at a time until puffed and golden, turning once.

   4.Drain on a plate and let them cool completely so they stay crisp.

   TIPDo not roll the puris thick or they will turn chewy instead of crisp.
6. 6
   saute · ~7 min

   Make the ragda masala.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add mustard seeds and cumin seeds and let them crackle.

   3.Add half of the chopped onion, the remaining green chili, ginger, and garlic. Cook until the onion softens.

   4.Add turmeric powder, red chili powder, coriander powder, 1 pinch cumin powder, and 0.25 tsp salt.

   TIPCook the spices briefly so they bloom without burning.
7. 7
   simmer · ~12 min

   Finish the white peas ragda.

   Add the cooked white peas with their cooking liquid, tamarind paste, jaggery, and 0.25 tsp chaat masala. Simmer 10 to 12 minutes until thick but spoonable.

   TIPMasala puri tastes best with a slightly loose ragda that soaks into the puris.
8. 8
   mix · ~5 min

   Season the potatoes and yogurt.

   1.Mix the boiled potato with 1 pinch salt, 1 pinch cumin powder, and 0.25 tsp chaat masala.

   2.Whisk the yogurt until smooth.

   3.Keep the chopped tomato, remaining chopped onion, remaining coriander leaves, and sev ready for topping.
9. 9
   assemble · ~6 min

   Assemble the masala puri chaat.

   1.Place 1 puri on each serving plate and gently crack it into large pieces.

   2.Spoon the hot white peas ragda over the puri.

   3.Top with the seasoned potato, chopped onion, chopped tomato, yogurt, and green chutney.

   4.Finish with sev, the remaining coriander leaves, and a light sprinkle of black salt.
10. 10
    serve

    Serve immediately.

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