Masala Puri: Bangalore's favorite street food

Having tried some of best fine dining in San Fransisco and Tokyo, my heart still craves for Indian street food. Growing up, I frequently binged on street foods like bhel,pani puri , spiced raw mango and cucumber in summer and steaming hot masala puri  in winter months. Masala puri is unique to Bangalore. Havent found any restaurant so far where I live , that serves Bangalore style Masala puri.

Tonight, had a soul -calling for this street food.  But had to wait one more night to enjoy it. 

Here's the recipe:

1 cup dry yellow peas(vatana)  soaked overnight and cooked.

1 medium sized onion finely chopped

3 tbsp grated ginger

3 garlic pods chopped

1/2 cup grated carrots

2 tomatoes chopped

cilantro chopped
Pomegranate arils

chickpea or wheat pops(papdis)

Sev(fried Indian Ramen)

Mint Chutney
Apple-Date sauce

Spices:

2 -3 green chillies 

3 tsp cumin 

2 tsp coriander powder

1 tsp cinnamon

1/4 teaspoon mace or star anise powder

4 cloves

2 Bay leaves
Salt to taste,
Chaat masala a pinch or two for each serving
3 tbsp oil 

In a saucepan, take 3 tbsp oil and toast the cumin, Bay leaves, cloves. When the cloves pop, add the green chillies, garlic and onions . Saute until onions are transparent. Add the cinnamon, mace and coriander powder. Saute for a minute. Transfer the onions and spices into a blender.

Add a ladle of the cooked peas in the blender and puree them.
 Keep aside.

Pour the puree on the cooked peas ,add salt ,add  water enough to soak the peas and grated ginger.
Simmer on low flame for 10-15 mins until they get the semi-liquid consistency.

On a plate, arrange the papdis(about 8) on a

plate and pour the yellow pea mixture on them just enough to cover the papdis.

Garnish with grated carrots, tomatoes, chopped onions if needed ,pomegranates, cilantro,and sev.

Serve with mint chutney, and apple-tamarind sauce.

Mint Chutney:

1 bunch spearmint washed

1 tsp sesame,
2 green chillies
1/2 bunch cilantro washed
Tamarind -size of half lemon and deseeded

In a tbsp oil, toast the sesame and green chilly..
In a blender, puree the toasted sesame, tamarind, green chilly and mint.When done, blend the mint puree with cilantro. Add salt. Refrigerate in an air tight jar . Shelf life is 15 days.

Apple-Date Sauce

Skin an apple .Chop it coarsely and boil in water with a tsp vinegar and a tbsp brown sugar.
When its cooked, add a tsp tamarind pulp,1 tsp roasted cumin powder and simmer for 5 mins.
Microwave 5-6 dates for 15 seconds and blend it with the apple and tamarind

The sauce is sweet with a hint of tanginess.