Well every city has its own chaat variety, Mumbai, Dilli, Kolkata and even Bengalooru has its own style of street chaat although its not established but one can easily differenciate it from the rest, so does Chennai. Although we get chaat varieties from every possible city thats known for it, we do have a localized version of our own which are pretty good in fact! Have you seen this Jelabi, samosa and Masala Puri carts/small shops here and there? I just love the Jalebi and Samosa combos here (esp the shop opposite to sathyam cinemas!), something special! But the Masala Puri is so not the ones u get in a regular Chaat stall anywhere else, the channa (or as they call it sundal in the local slang) is made from white peas and the gravy is kinda half mashed and tastes completely different… if u wondering how to do that, here is the recipe from the gal who has explored every corner chaat shop in the city.. who else but yours truly! 😀
Chennai Street-style Masala Puri Recipe
Mini Puris or Papdis – 10 to 15
Sweet and Green Chutney (as given in the Bhel Puri Recipe) – few tbsps of each
White Peas – 2 cups
Onion – 1 large sized
Tomato – 1 medium sized
GGP – 1/2 tsp
Garam Masala Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Jeera Powder – 1 tsp
Coriander Leaves – optional
Salt to taste
Oil to saute
Soak the White Peas overnight in water.
Saute the chopped onion and ggp in oil.
Pressure cook or microwave the white peas until they are soft enough.
Add tomato and fry well, then mix in the boiled white peas.
Take a portion of the gravy (a good mix of the peas, onion and tomato) and grind in a mixer.
Add this paste back in and mix.
Mix in the powders and salt, let it cook until the raw smell fades.
In a plate, break some puris up and pour the peas gravy on top (while piping hot).
Pour a layer of both the sauces and break some more puris and put it on top.
Garnish with finely chopped onions and coriander leaves.
I sometimes use more of the sweet sauce or just the sweet sauce since its especially yummy that way!