Masal(a) puri Chaat

One of my favorite winter chaats. Takes some preparation to get together, but its well worth the effort. It also could be the star appetizer at your next dinner party.

To make the Ragda gravy: Makes 4 Servings

  1. 3/4 Cup dry white peas- Soaked for a few hours and cooked in a pressure cooker till the peas are very soft and easy to mash
  2. Ginger- a piece about an inch
  3. Mint leaves- a fist full
  4. Coriander Leaves- a fist full
  5. Tamarind paste- 3/4 Tsp
  6. Salt- To taste
  7. Dry roast the following ingredients and grind to a fine powder- 1 inch piece of Cinnamon, 1 petal of a star anise, 4 cloves, 2 marathi moggu( Kapok buds), small piece of nutmeg, some mace, 1 small cardamom, 1 bay leaf, 1 Tsp Jeera powder, 1 Tsp Coriander powder, 3/4 Tsp Chili powder , 1 Tsp Chaat Masala


Mash the cooked peas to a semi liquid paste and add water to thin it out. Grind together the masala powder with the mint, coriander and ginger to make a fine paste. Add to the pea puree. Add the tamarind and salt. Check for seasoning. Keep the ragda on the heater on a low heat and keep adding water as required to thin it down. The ragda needs to be very hot while being served.

Other Ingredients:

  1. About 30 Small Pani Pooris- Easily available at the Indian stores or can be easily made at home. Recipe coming up.
  2. Mint coriander chutney- Can be made at home by grinding together 1 small bunch of coriander and 1 small bunch of mint leaves with a couple of green chilies and the juice of 1 lime. Add salt to taste. Add some Jeera powder and chaat masala to enhance flavor.
  3. Tamarind date Chutney- I made Raisin Tamarind chutney. It has a nice unique flavor. Recipe coming up.
  4. Some Sev or any other mixture for a crunch( we added Congress peanuts and the taste was amazing)
  5. Fine chopped tomatoes, onions and coriander
  6. Shredded carrots
  7. Chaat masala powder


To assemble the Chaat:

Crush about 5 Puris on a plate. Pour some Ragda gravy on the crushed puris. Sprinkle the chopped vegetables and top with some mint chutney and tamarind chutney. Sprinkle some Sev or spicy peanuts and the chaat masala. Serve immediately.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s