Recipe card
What is Masala Puri?
Masala puri chaat is a famous Bangalore and Karnataka street-style chaat recipe where the green peas curry is poured over the crushed puris and garnished with dates chutney, mint chutney, onion, tomato, sev, and chaat masala. Check out more Indian street food recipes and evening snacks.
Ingredients
Green peas: Use dried green peas for an authentic taste. For Mumbai-style masala puri, white peas can be used. Do not use frozen or fresh green peas. You will not enjoy this chaat. Potato: Boiled and mashed potatoes give the gravy the right consistency. Without that, you may need additional thickeners. Onion and tomato: Like any Indian curry, it forms the base of the masala puri gravy. Coriander and mint leaves: Fresh and street-style flavor comes from these herbs. Check out the recipe card for full list of ingredients.
Step-by-step instructions
Pressure-cook peas and potato
Wash and soak the green peas overnight. Peel the skin of carrots and potatoes and cut them into cubes. Pressure cook soaked and drained green peas, carrots, and potatoes in a pressure cooker with approximately 3 to 4 cups of water for 3 whistles or until they become soft.
Saute onion and spices
Heat oil in a pan. Add cumin seeds, cinnamon, and cloves, and saute for a few seconds. Add the chopped onions, green chili, garlic cloves, and ginger, and saute until it becomes light brown. Add tomatoes and cook until it becomes soft.
Blend the ingredients
Add 3 to 4 tablespoon of pressure-cooked peas with the sauteed onion spice mixture, coriander leaves, and mint leaves, and blend it to a smooth paste. (Adding peas and blending makes the gravy thick. You can add the green peas with loosened skin floating at the top to grind)
Make the masala puri curry
Add this blended paste to a pan with the remaining pressure-cooked peas and potatoes along with the stock, garam masala powder, chile powder, salt to taste, and water, only if required, for desired consistency, and bring it to a nice boil. Simmer for 5 minutes. This gravy thickens as it cools down.
Serving street-style masala puri
On a serving plate or bowl, crush the puris as desired. Add the masala gravy prepared. Add the dates chutney and mint coriander chutney on top of the gravy as per your taste. Nicely garnish it with chopped onion, tomatoes, coriander leaves, and any sev of your choice. Sprinkle some chaat masala. Serve hot and enjoy.
Tips
Vary the spices as per your taste. Mumbai-style dried white peas can be used instead of green peas. This street-style chaat will not taste authentic with fresh or fresh green peas. Adjust the chutney and garnish to your taste. Add grated carrots, pomegranate, red chile powder, and black salt as toppings if desired. This Indian chaat tastes good when served hot. So heat the gravy just before you serve. Skip onion and garlic for Jain-style masala puri. I have used homemade puris. Feel free to use store-bought ones. Instead of puris, you can use nachos, papdis, etc. Any leftover gravy can be stored in the refrigerator for up to 5 days. Reheat and use it to make sev puri, ragda chaat, or simply serve with pav.
More street food recipes from Karnataka
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