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Centreville, VA, USA, 20121


Masala Puri



Dried Peas (Vatana)2 cups

Potato1 Medium Size

Onion1 Medium Size

Grated Carrot 1 tbsp

Coriander (Dhaniya) Powder1 tsp

Chat Masala 2 tsp

Red Chilli Powder½ tsp

Cumin (Jeera) Powder½ tsp

Garam Masala Powder½ tsp

Turmeric (Haldi) Powder½ tsp

Salt to taste1 tsp

Fine Sev2 tbsp

Cilantro Leaves1 tbsp

Pani Puri/Golgoppas (ready made)5-6/Serving

Sweet Chutney:

Dates4 Number

Tamarind Paste1 tbsp

Cumin (Jeera) Powder½ tsp

Jaggery2 tbsp

Green Chutney:

Dried Mint Leaves½ cup

Cilantro (coriander) Leaves3-4 strands

Green Chillies5 Number

Salt to taste1 tsp

Cumin (Jeera) Powder1 tsp


Soak Vatana (or white channa) overnight then boil it until it becomes soft. Boil and peel potatoes and chop into cubes. Chop onions fine, grate carrots, Chop cilantro fine.
Sweet Chutney:

Remove seeds from the dates and blend dates, tamarind paste, jaggery, jeera powder and a pinch of salt. Heat this mixture for about 5 minutes.
Green chutney:

Grind all ingredients of green chutney with a little water until it forms a smooth paste.
Vatana Ragda:

Take 1 tbsp of boiled vatana and grind it in a blender to a coarse paste. Take rest of the vatana in a pan and add the mashed vatana, salt, turmeric powder, chilli powder, chat masala, dhaniya powder, jeera powder, garam masala and 1 cup of water. Boil thess mixture until it is hot.
To Serve:

In a plate take 5-6 Puris and crush them lightly with hand. Spread 2-3 tbl spoons of vatana ragda, spread the onions, potatoes and grated carrots. Spread 1 tsp of green chutney and 1 tsp of sweet chutney. Spread a pinch of chat masala powder on top, then spread some Sev and chopped cilantro.