Masala Poori

🔥 Prep

• Soak the 100g dried green peas in water for 6-8 hours or overnight; drain and rinse before cooking.
• Finely chop the 1 pc onion and 1 pc tomato.
• Roughly chop the 2 tbsp coriander leaves.
• Measure out 1 tsp garam masala, 1 tsp chaat masala, 1 tsp salt, 4 tbsp sev, and 400 ml water.
• Keep the 8 pcs prepared pooris ready on a plate for crushing just before serving.

🔥 Cook

• 1. Place a pressure cooker over medium-high heat and add the soaked green peas, 400 ml water, and 1 tsp salt.
• 2. Pressure cook for 3-4 whistles (approx. 12-15 minutes) until the peas are soft and mushy; allow pressure to release naturally.
• 3. Heat a heavy-bottomed kadai or pan over medium heat and dry roast the chopped onion for 3-4 minutes until translucent and slightly browned (no oil required for street-style authenticity).
• 4. Add the chopped tomato and cook for 2-3 minutes until it turns mushy and releases moisture.
• 5. Pour the cooked peas along with the cooking liquid into the kadai; mash the peas lightly with the back of a spoon to thicken the gravy.
• 6. Stir in 1 tsp garam masala and simmer the gravy for 5-7 minutes on medium-low heat until it reaches a semi-thick, coating consistency; adjust salt if needed.
• 7. Turn off the heat and keep the warm peas gravy covered.

🔥 Serve

• Crush the 8 pcs prepared pooris coarsely into a wide serving bowl or plate.
• Pour the hot peas gravy generously over the crushed pooris, allowing them to soak for 1 minute.
• Top immediately with 4 tbsp sev, chopped coriander leaves, and a sprinkle of 1 tsp chaat masala.
• Serve hot as a standalone Bangalore street-style chaat snack.