Bangalore Masala Puri Recipe - Indian Street Food

Masala Puri is a popular street-style chaat from Bangalore that is sweet, spicy, tangy, and crispy- an explosion of flavors on one plate.

Recipe card

Bangalore Masala Puri Chaat - Indian Street Food

Kushi

Masala Puri is a popular street-style chaat from Bangalore that is sweet, spicy, tangy and crispy- explosion of flavors in one plate.

5 from 19 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Dinner, snacks

Cuisine bangalore, Karnataka, Mangalore

Servings 6

Calories 318 kcal

Equipment

• ▢
  Pressure cooker

Ingredients

  

1x2x3x

For pressure cooking

• ▢ 1 cup Dried green peas
• ▢ 2 Potatoes
• ▢ 1 Carrot optional

For the masala

• ▢ 2 tablespoon Vegetable Oil
• ▢ 1 teaspoon Cumin seeds
• ▢ ½ inch Cinnamon stick
• ▢ 2 Cloves
• ▢ 1 Onion finely chopped
• ▢ 1 Green chilie finely chopped
• ▢ 2 to 3 Garlic cloves finely chopped
• ▢ 1 tablespoon Ginger grated
• ▢ 1 Tomato finely chopped
• ▢ ½ cup Coriander leaves
• ▢ ¼ cup Fresh mint leaves
• ▢ ½ teaspoon Garam masala powder
• ▢ 1 teaspoon Red chile powder
• ▢ Salt to taste

For serving (Example 1 serve)

• ▢ Chat masala a pinch
• ▢ 2 tablespoon Onion finely chopped
• ▢ 1 tablespoon Tomatoes finely chopped
• ▢ Coriander leaves chopped
• ▢ 2 tablespoon Sev homemade or store-bought
• ▢ 3 to 4 Puris homemade or store-bought
• ▢ 2 teaspoon Dates chutney
• ▢ 2 teaspoon Mint chutney

Instructions

 

Pressure-cook peas and potato

• Wash and soak the green peas overnight.
  1 cup Dried green peas
• Peel the skin of carrots and potatoes and cut them into cubes.
  2 Potatoes, 1 Carrot
• 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.
  2 tablespoon Vegetable Oil, 1 teaspoon Cumin seeds, ½ inch Cinnamon stick, 2 Cloves
• Add the chopped onions, green chili, garlic cloves, and ginger, and saute until it becomes light brown.
  1 Onion, 1 Green chilie, 2 to 3 Garlic cloves, 1 tablespoon Ginger
• Add tomatoes and cook until it becomes soft.
  1 Tomato

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)
  ½ cup Coriander leaves, ¼ cup Fresh mint leaves

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.
  ½ teaspoon Garam masala powder, 1 teaspoon Red chile powder, Salt
• 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.
  3 to 4 Puris
• Add the masala gravy prepared.
• Add the dates chutney and mint chutney on top of the gravy as per your taste.
  2 teaspoon Dates chutney, 2 teaspoon Mint chutney
• Nicely garnish it with chopped onion, tomatoes, coriander leaves, and any sev of your choice.
  2 tablespoon Onion, 1 tablespoon Tomatoes, Coriander leaves, 2 tablespoon Sev
• Sprinkle some chaat masala.
  Chat masala
• Serve hot and enjoy.

Notes

• 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.

Nutrition

Calories: 318kcalCarbohydrates: 53gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 160mgPotassium: 1661mgFiber: 14gSugar: 8gVitamin A: 3316IUVitamin C: 134mgCalcium: 296mgIron: 11mg

Tried this recipe?Let us know how it was!

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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Note: We originally posted this street-style masala puri recipe in Nov 2015. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.