MASALA PURI (COIMBATORE STYLE / KONGU STYLE)

After coming to Chennai, I missed the chaat from Coimbatore. The chat vendors in Coimbatore make distinct chaat varieties, especially Sasi kadai in Saibaba colony. The bhel puri and masala puri is served with a ragda gravy. So, I tried the same at home and it was so delicious and I am sharing this for the foodies out here and to those who miss Coimbatore chaats. In Coimbatore, masala puri chaat is very famous. Hot peas gravy is poured on top of mini puris and served. Do give a try. If you happen to visit Coimbatore, do not miss these chaats.

INGREDIENTS:

For gravy:

Dried white / green peas - 1 cup
Potato - 1 medium
Ginger paste - 1 tsp.
Coriander powder - 2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Green chillies - 2
Salt - to taste

For Masala Puri:
Mini puris - 20
Onion - 1 (finely chopped, optional)
Tomato - 1 (finely chopped)
Chopped cilantro - 3 tablespoons.
Carrot - 1 (grated)
Sev - 1/2 cup

METHOD:

Soak dried green/white peas overnight. 

Cook potatoes separately and peel the skin. Mash lightly.

Pressure cook soaked peas alongwith salt and enough water for 3 whistles. Drain the water. Reserve a handful of cooked peas. Grind the remaining cooked peas to a coarse paste alongwith green chillies. Add all other ingredients, mix well add little water and cook until the raw smell diffuses. (I used ginger paste. If using garlic, ginger-garlic paste can be used instead of ginger paste). The gravy should be semi thick. Add water to get the desired consistency. Ragda gravy is ready.

HOW TO SERVE?:Place 5 or 6 puris in a plate. Crack a hole in the centre of the puris, stuff with little of the reserved cooked peas, pour the gravy on top of the puris. Top with grated carrot, and finely chopped tomatoes. If using onion, top with chopped onion also. Garnish with finely chopped cilantro and sev. Adding a dash of lemon juice is optional.