Culinary Experiments : Chatpata Puchka Masala

PUCHKA MASALA

Who doesn't love puchka? Known by various names in different cities - this is one street food I die for. The balance of taste in the spiced aloo masala, the tangyness-spicyness in the pani - it is a package in all. 😍

RECIPE WITH STEP BY STEP PICTURES:

In a blender, add a handful of coriander leaves, mint leaves, an inch of ginger, 2 chilies, a tablespoon lemon juice, 2 tablespoon of diluted tamarind pulp. 

Churn it.

Strain the mixture and keep 2 tablespoon of the residue.

Into the strained mixture, now add water as required.

Time for the masalas for the pani - 1 tsp each of jeera powder, coriander powder, pani puri masala, 1/2 tsp each of amchur powder, chaat masala, black salt, red chili powder, kashmiri lal mirch powder, black pepper powder & salt per taste. 

Give it a good stir, ensuring no lumps are formed. The ratio can be changed as per taste.

You can put the masala pani in the fridge or add ice cubes for immediate consumption.

In a bowl, add 4 boiled potatoes, 3 tablespoon of boiled kala chana, 1 tsp each of coriander powder, jeera powder, salt per taste, red chili powder, 1/2 tsp kala namak and the residue of the coriander-mint mixture.

Mix it well. You can add some dry puchka for the crunchiness.

And stuff the masala into the puchka(I used store bought ones) , dunk it in the masala pani and enjoy!!😍

Add that extra dose of chopped onions to the masala if needed.

INGREDIENTS:

• Few coriander leaves
• Few mint leaves
• Tamarind pulp
• An inch of ginger
• Chilies
• Lemon juice
• Salt
• Water
• Black Salt
• Jeera powder
• Coriander powder
• Amchur powder
• Chaat masala
• Red chili powder
• Kashmiri red chili powder
• Pani puri masala
• Black pepper
• Boiled potato
• Boiled kala chana
• Chopped onions

Recipe courtesy  - cookingshooking

~Bon Appetite !!

P.S All pictures have been photographed by moi. 😊