Masala puri recipe, Bangalore street food style

Masala puri is a famous street food in Bangalore, Karnataka. Spicy, flavorful street food style snack prepared at home. Full video and step by step pictures recipe.

Want to make your weekend special or a get together with delicious food? You can make this ultimate chaat and enjoy.

The peas gravy (masala) we prepare for this masala puri is similar to the gravy in my Ragda patice recipe. Check out my aloo tikki recipe as well.

About

For long time, I kept postponing making masala puri post. The masala we prepare for this with dried green peas is similar to ragda.

I have not tasted this in restaurant/ outside.  But have drooled enough seeing street food videos and Instagram posts.

Crushed crispy chaat puris are served with a spicy gravy poured over it. The gravy is usually made thin and while serving masala puri, pour it along with peas over it.

Serving suggestions

You can serve masala puri with some sweet chutney, green chutney and even sweetened curd (yogurt), if you want. I served it as such. It is spicy and delicious.

Top it generously with the usual chaat toppings namely onion, tomato, coriander leaves. I love a dash of lemon juice as well. Cucumber also adds a nice crunch as well as balance to the dish.

I have linked other ingredients for recipe in the recipe card below.

Recipe card

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4.67 from 6 votes

Masala puri recipe

Masala puri chaat is a famous street food in Karnataka. Spicy, flavourful street food style snack prepared at home. Full video and step by step pictures recipe.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 45 minutes

Soaking time 10 hours

Total Time 11 hours

Servings 6

1x2x3x

Cup measurements

Ingredients

• 1 cup Dried peas
• 3 Potato small
• 1 onion
• 12 flakes Garlic
• 5 Green chillies
• 1 inch ginger
• 2 tomato
• ½ cup coriander leaves
• Few mint leaves
• 2 teaspoon Red chilli powder
• ½ teaspoon Chaat masala
• 2 teaspoon garam masala
• ¼ teaspoon turmeric
• 1 teaspoon jaggery
• 2 tablespoon Oil
• Salt as needed

To serve

• Puri 6-8 per serving
• Sev for topping
• Onion finely chopped
• Tomato finely chopped
• Coriander leaves finely chopped
• Cucumber slices
• Sweet chutney optional

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Instructions

• Soak 1 cup peas overnight. Peel 2 small sized potatoes.
• Take drained peas, potatoes with enough water to immerse the peas.
• Pressure cook with little salt, a teaspoon of oil for 5 whistles in medium flame after first whistle.
• Take out the potato once done. Mash and keep aside.
• Heat a pan with oil. Sautee sliced onion. Once translucent, add 12 cloves garlic, 5 green chillies.
• After a minute, add ½ cup coriander leaves, few mint leaves. Just stir until it shrinks.
• Cool down and grind with 2 chopped tomatoes, 1 inch piece of ginger.In the pan, add the ground paste with a cup of water.
• In goes all the spice powders, jaggery. Cook for 5 minutes.
• Add this masala to cooked peas. Add more water.
• Mix in the mashed potato with required salt. Simmer for 8- 10 mins. The masala gravy should be on runny side.
• To serve, take roughly crushed puri in a serving plate.
• Top it generously with peas and the masala gravy.
• Sprinkle chopped onion, tomato and coriander.
• Sev should be sprinkled generously over it.
• Garnish with sliced cucumber. Enjoy hot

Video

Notes

• Water content depends on how much water you are using to cook peas and how much it absorbs. So I cannot give exact quantity. Please refer to the video to get an idea about consistency at each stage.
• The masala turns really flavourful if you prepare ahead and give standing time. But make sure to re heat before serving as this is supposed to be had hot.
• Add masala powders generously as mentioned. Otherwise the gravy might turn bland. 

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Stepwise photos

1. Soak 1 cup dried peas overnight firstly for masala puri.

Morning, drain the water. Peel 2 small sized potatoes. Take drained peas, potatoes with enough water to immerse the peas.

Pressure cook with little salt, a teaspoon of oil for 5 whistles in medium flame after first whistle.

2. Once done, take out the potato once done. Mash and keep aside. 

After that, heat a pan with oil. Sautee sliced onion firstly. Once translucent, add 12 cloves garlic, 5 green chillies.

3. After a minute, add ½ cup coriander leaves, few mint leaves. Just stir until it shrinks.

4. Then cool down and grind with 2 chopped tomatoes, 1 inch piece of ginger.

Prepare masala for puri:

5. After that, in the pan, add the ground paste with a cup of water. In goes all the spice powders, jaggery. Cook for 5 minutes.

6. Then add this masala to cooked peas. Additionally, pour more water. Mix in the mashed potato with required salt.

7. After that, simmer for 8- 10 mins. The masala gravy should be on runny side.

Masala puri preparation

8. Finally, to serve, take roughly crushed puri in a serving plate. Top it generously with peas and the masala gravy.

9. Sprinkle chopped onion, tomato and coriander. Sev should be sprinkled generously over it. Garnish with sliced cucumber. Enjoy hot

Serve Masala puri immediately as you put it on the serving plate. Also make sure masala is hot.