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Masala Puri



Ingredients



Ragda:



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


Method:



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.