Masala Puri - Bangalore Style

Soak a cup of White / Green Peas in Water for 6 hours.

Pressure cook the peas with 2 medium Potatoes, washed, peeled and cut into pieces and a Clove, 3 cups of Water, a pinch of Turmeric for 6 whistles on medium heat. After cooled, mash the peas and potato lightly.

Heat 2 tbsp of Oil in a pan. Add 3/4 tsp of Cumin, a tsp of Fennel Seeds, a Bay Leaf, a Cinnamon and saute for 2 minutes. Add a finely chopped Onion and saute till golden brown. Add a tsp of Ginger Garlic Paste and saute for 2 more minutes. Add a finely chopped Tomato, 1/2 cup Mint Leaves, 3/4 cup Coriander Leaves and cook for another 3-4 minutes. Add a tsp of Red Chilli Powder, Salt as needed, a tsp of Garam Masala, 1/2 tsp of Coriander Powder, 1/4 tsp of Cumin Powder and a cup of Water as needed. When the gravy is cooked, add the mashed peas mixture to it and mix well. Cook until the curry comes together. Remove from heat.

Add 5-6 Puris or Papdis to a plate. Add the prepared gravy over them. Garnish with a tsp of Coriander Chutney, a tsp of Tamarind Chutney, a pinch of Chaat Masala, Spicy Sev, chopped Coriander Leaves, Onion and Tomato. Serve immediately.