Masala Poori

  • Prep Time
    430 Minutes
  • Cook Time
    15 Minutes
  • Difficulty Level
    Intermediate

Masala Poori is a Karantaka famous chaat dish.

Masala Poori is a snack dish. It is a famous street-side dish. It’s preparation is different from the regular chaat like aloo chaat, pani puri or dahi puri etc. The green peas (dry type) curry is main serving curry and the gol gappa is the base for the chaat. So, try this recipe and let us know your feedback in the commet section.

This recipe was made by a lovely brother-sister duo – Aditya & Archana

Tips and suggestions by the Mom Chef:-

  • With a cup of boiled green peas, put one peeled potato, while grinding, for making the gravy thick.
  • You can use papdi also for making this chaat, instead of gol gappa.

For more such exciting recipes like Masala Poori, please click on the following links:

  1. Rasam – Authentic Tamilnadu Style
  2. Matar Tikki | Green Peas Tikki
  3. Pea Pod And Potato Curry

Current Recipe Rating

(5 / 5)

1 rating

  • Recipe
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Ingredients

  • Oil - 2 to 3 tablespoon
  • Hari Mirchi/ Green chili - 3 no
  • Lehsun kali/ Garlic cloves - 4 no
  • Adrak/ Ginger - 1 inch (cut pieces)
  • Laung/ Cloves - 3 no
  • Dalchini/ Cinnamon stick - 1 piece
  • Pyaz/ Onion - 2 no (cut pieces)
  • Tamatar/ Tomato - 1 or 2 no (chopped)
  • Dhaniya Patte/ Coriander leaves - 1 cup (chopped)
  • Pudina patte/ Mint leaves - 1 to 2 tablespoon
  • Water - as required
  • Dry Matar/ Green peas - 1 cup
  • Aloo/ Potato - 1 to 2 no
  • Namak/ Salt - as per taste
  • Lal Mirchi powder/ Red chili powder - 1 teaspoon
  • Garam Masala/ All spice mix powder - 1 teaspoon
  • Gol gappas - 5 to 6 no
  • FOR SERVING THE CHAAT (following ingredients are required)
  • Pyaz/ Onion - as required (finely chopped)
  • Tamatar/ Tomato - as required (finely chopped)
  • Sev - as required
  • Dhaniya patta/ Coriander - leaves to garnish
  • Gajar/ Carrot - as required (grated)

Instructions

  1. Soak the dry green peas overnight and pressure cook them for 5 to 6 whistles. While cooking, add one potato for a thick consistency.
  2. In a pan, heat 1 Tbsp oil, add green chilli, garlic cloves, ginger pieces, cloves, and cinnamon stick. Sauté and add onion and tomato pieces. Sauté and cook for 4 minutes.
  3. Allow this mixture to cool down. Then add coriander leaves and mint leaves, grind all of them together, add water as required, and the boiled green peas along with the boiled and peeled potato. Grind again to get a thick paste.
  4. In a wok, take 1 to 2 Tbsp of oil, add the green pea gravy mixture, salt, red chilli powder, and garam masala and then add the slightly mashed boiled green peas. Add water as required.
  5. Cover and cook for 3 to 4 minutes. Meanwhile, finely chop the onion, tomato, and coriander leaves, and grate the carrot for serving the chaat.
  6. In a serving plate, crush the gol gappa, put the green peas curry, chopped onion, and tomato. Sprinkle some sev and grated carrot and garnish with coriander leaves.
  7. 'The Masala Poori' is ready to be served.

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