Bangalore Masala Puri Chaat - Indian Street Food
Masala Puri is a popular street-style chaat from Bangalore that is sweet, spicy, tangy and crispy- explosion of flavors in one plate.
Servings: 6
Calories: 318kcal
Equipment
- Pressure cooker
Ingredients
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: 318kcal | Carbohydrates: 53g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 160mg | Potassium: 1661mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3316IU | Vitamin C: 134mg | Calcium: 296mg | Iron: 11mg