Servings - 4

Ingredients:  

• 1 cup dried white peas or dried green peas 

• 2 1/2 cups water 

• 1/4 tsp turmeric powder  

• 1/2 tsp salt  

For Masala Paste: 

• 1/2 cup chopped coriander leave 

• 5 garlic cloves 

• 1-inch ginger  

• 3 green chillies 

• 3 tbsp dry coconut  

• 1/3 cup cooked white peas 

• 4 - 5 tbsp masala puri powder 

• Water for grinding  

For Peas Gravy: 

• 2 tbsp oil 

• 1/2 tsp chilli powder 

• 1 onion 

• 1/2 cup water 

• Salt to taste 

• 1 tsp brown sugar or regular sugar   

For Assembling Masala Puri: 

• Puri or golgappa puris, as required 

• Finely chopped onion, as required 

• Finely chopped tomato, as required 

• Grated carrot, as required 

• Salt to taste 

• Yoghurt or lemon juice, as required 

• Green chutney, as required 

• Sweet tamarind chutney, as required 

• Finely chopped coriander leaves, as required 

• Sev, as required  

Method: 

1. Rinse and then soak dried white peas overnight with enough water.  

2. The next day drain out all the water and add the peas into the pressure cooker. 

3. Add turmeric powder, salt and 2 1/2 cups of water. 

4. Pressure cook the peas for 3 to 4 whistles.  

5. When the pressure falls down on its own, then open the lid. 

6. In a blender, add coriander, garlic cloves, 1-inch ginger, green chillies, dry coconut, cooked white peas, masala puri powder, water, and blend into a smooth paste. 

7. Heat oil in a pan, then add chilli powder and stir for a few seconds. 

8. Now add onion and saute for 2 minutes. 

9. Add in the green masala paste and 1/2 cup water, mix well and saute for 2 minutes.

10. Then add salt and mix. Next, add the cooked white peas and mix well. 

11. Cover and simmer on low heat for 15 to 20 minutes.  

12. Stir in between so that the mixture does not stick to the pan. 

13. Add in the sugar, mix well and keep gravy covered. 

14. Crush some puries on a plate and pour the piping hot peas gravy over the puries.  

15. Top with some finely chopped onion, tomato, carrot, salt, yoghurt, green chutney, sweet tamarind chutney, coriander leaves, and sev.  

16. Serve piping hot Bangalore style masala puri immediately.