Hot chaats are not too common. Samosa Chaat is a perfect example. But, if you have been to South India, and Bangalore in particular, a "hot" favourite is Masala Puri, dubbed as Masaalpuri by the famous gaadi-walas.
1 cup - Boiled green peas (Do not throw away the water in which the peas are boiled)
1 Potato - Boiled and mashed
1/2 Tomato - cubed
1/2 Onion - cubed
1 tsp - Red chillie powder
1/2 tsp - Turmuric powder
3/4 tsp - Dhania powder
1/2 tsp - Garam Masala powder
1 green chillie - finely chopped
2 tsp - Tamarind paste
1 tbsp ginger garlic paste
10 pieces flat chaat puris - crushed
1/2 cup - Fine Sev
1/4 cup - Yogurt, whipped
Finely chopped Cilantro for garnishing
1 tsp oil
And, of course, some salt to taste!!
- Mix the tamarind paste with the chillie powder, dhania powder, garam masala powder, turmeric, salt and giner garlic paste
- In a saucepan, heat the oil and add the chopped green chillie
- Add the prepared mixture and stir just for under a minute on a low flame
- Toss in the boiled peas along with the water in which you boiled them
- Add the mashed potatoes
- Further mash all these ingredients to a semi-sauce texture.
- On a low flame allow this to simmer and thicken
- Once it reaches a somewhat thick texture turn off the flame. Remember, that it should be a little watery for added flavour. The texture should be almost gravy like
Now on a plate or serving dish, crush up the flat chaat puris. Top with this hot peas and potato sauce. Sprinkle onions and tomatoes. Drizzle the whipped yogurt. Garnish with sev and cilantro and serve hot.