Masala Puri

How to Prepare

1. Pressure cook dried green peas with salt and turmeric until soft (about 3 whistles). Mash lightly and set aside.
2. In a pan, heat oil and add cumin seeds. Once they splutter, add ginger-garlic paste and sauté for 1 minute.
3. Add chopped onions and cook until golden brown.
4. Add tomato puree, chaat masala, red chili powder, coriander powder, and garam masala. Cook until oil separates.
5. Add the cooked green peas, adjust consistency with water, and simmer for 10 minutes to make the masala gravy.
6. Crush puris on a serving plate, pour hot masala gravy over them.
7. Top with finely chopped onions, tomatoes, sev, coriander leaves, a drizzle of tamarind chutney, and a sprinkle of chaat masala.
8. Serve immediately to avoid sogginess.