Masala Puri Recipe

Soak dry peas overnight or 7-8 hours.

Pressure cook soaked peas with little bit salt for 1 or 2 whistles and drain the peas. Save the water for grinding.

Divide the peas into two equal parts.

Grind together one half of peas, ginger, garlic, green chillies, 1 tsp cilantro, cinnamon with water to form a fine paste.

Heat oil in a pan and add the ground paste.

Add garam masala and chaat masala to it, mix well and heat it for 4-5 minutes.

Now add the other half of the peas, cumin powder, pepper powder, salt and water to form a medium concistancy gravy. Heat it for about 10 minutes. Turn off the heat.

On a serving plate, break 5-6 puris. Add the gravy, sweet chutney, chaat masala, Black salt, little yogurt, onion, tomato, carrot, cilantro and sev.

Serve immediately.