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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.
Prep Time15 mins
Cook Time45 mins
Soaking time10 hrs
Total Time11 hrs
Course: Snack
Cuisine: Indian
Servings: 6


  • 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


Prepare masala

  • 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.

Assembling masala puri

  • 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



  • 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.