Masala Puri
Papdi
Ingredients
2 cups
All purpose flour
2 Tbsps
Oil
2 tsps
Ajmo
1½ tsp
Salt
Oil
(for frying)
Instructions
1
Rub flour and oil to a crumbly texture, then add ajmo and salt.
2
Mix and make a firm pliable dough using cold water.
3
Cover and let rest for half an hour.
4
Knead again and divide the dough into 6 equal parts.
5
Take one part and roll a large thin disc with a rolling pin.
6
Cut 2 inch circles (about 10) with a cookie cutter.
7
Prick with a fork to prevent puffing.
8
Keep covered with a towel. Repeat with the remainder of the dough, also re-roll the cut outs.
9
Heat oil on medium heat and deep-fry the papdis until light golden and crisp.
10
Remove and drain on a paper towel.
11
Cool and store.
12
Use as needed.
Gravy
Ingredients
1 cup
Dry white peas
(soaked overnight)
1 medium
Potato
(peeled and roughly chopped)
½ tsp
Salt
3 cups
Water
2 Tbsps
Oil
½ tsp
Cumin seeds
½ tsp
Red chili powder
(or to taste)
1 tsp
Pav bhaji masala
½ tsp
Garlic
(crushed)
½ tsp
Ginger
(crushed)
Salt
(to taste)
1 tsp
Gor
Instructions
1
In a pressure cooker, combine the peas, potatoes and salt.
2
Add water and pressure cook on high for 5 whistles.
3
Open when cool.
4
Mash slightly using a masher, should be a thick gravy consistency. Set aside.
5
In a saucepan, heat oil on medium-high, add cumin seeds.
6
When crackled add the thick gravy and the remaining ingredients.
7
Stir and simmer on low heat for five minutes, set aside.
To Serve
Ingredients
Papdi
(as needed)
Prepared gravy
1 cup
Red onion
(finely chopped)
1 cup
Tomatoes
(finely chopped)
Sweet tamarind chutney
(recipe under “Chutneys")
Mint chutney
(recipe under “Chutneys")
Chaat masala
Spicy sev
Green coriander
(finely chopped)
Instructions
1
Arrange or break a few papdis on a plate.
2
Pour some prepared gravy all over.
3
Sprinkle some onion, tomatoes, chutneys, chaat masala, sev and coriander and serve.