Serves 1 · Prep 15 min · Cook 20 min · 386 calories per serving
A popular Indian street food featuring crispy, hollow puris filled with a savory and spicy green pea curry, topped with fresh vegetables, chutneys, and crunchy sev.
Why it's healthy
Masala Puri's healthfulness stems primarily from its pea-based gravy. Dried peas are an excellent source of plant-based protein and dietary fiber, which supports digestive health and provides lasting energy. The dish includes vegetables like onions and tomatoes, which contribute antioxidants such as quercetin and lycopene, along with vitamins A and C. Spices like turmeric offer anti-inflammatory benefits from curcumin. However, the traditional preparation involves deep-fried puris made from refined flour or semolina, which adds significant calories and saturated fat. Therefore, while the base gravy is nutritious, the overall dish is best consumed in moderation as part of a balanced diet.
Ingredients
For the Masala Gravy:
1/4 cup dried green peas, soaked overnight
1/4 medium onion, finely chopped
1/2 medium tomato, finely chopped
1 tsp ginger-garlic paste
1/2 green chili, slit
1/8 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp garam masala
1 tsp tamarind paste
1/2 tbsp oil
Salt to taste
1 cup water
For Assembly:
8 crispy puris (golgappa/pani puri shells)
2 tbsp onion, finely chopped
2 tbsp tomato, finely chopped
2 tbsp carrot, grated
1 tbsp fresh coriander leaves, chopped
2 tbsp sev
1 tbsp tamarind chutney
1 tbsp green chutney
Instructions
Pressure cook the soaked green peas with a pinch of salt and enough water for 3-4 whistles until soft. Mash them slightly and set aside.
Heat oil in a pan. Add the chopped onion and sauté until translucent.
Add the ginger-garlic paste and green chili, and sauté for another minute.
Add the chopped tomato and cook until it turns soft and mushy.
Add all the spice powders: turmeric, red chili, coriander, and garam masala. Sauté for a minute until the raw smell disappears.
Add the cooked and mashed peas to the pan. Mix well.
Pour in 1 cup of water, add tamarind paste and salt to taste. Bring to a boil.
Let the gravy (masala) simmer for 5-7 minutes until it thickens slightly. Adjust consistency if needed.
To serve, arrange 5-6 puris on a plate and gently crush the top of each puri.
Pour the hot masala gravy generously over the crushed puris.
Garnish with chopped onions, tomatoes, grated carrot, and coriander leaves.
Drizzle the tamarind and green chutneys over the top.
Finish with a generous sprinkle of sev and serve immediately.