Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.

Masala puri recipe | Bangalore chaat shop style masala puri

Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks

Cuisine: Karnataka

Category: Snacks

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup – 250ml

Dried green peas – 1/2 cup
Potato – 1
Water and salt – as needed

To grind

Cinnamon – 2 inch piece
Cloves – 3
Ginger – 1 inch
Garlic – 10 cloves
Cardamom – 1
Tamarind – Gooseberry size
Big onion – 2
Jaggery – 1 tsp
Pepper corns – 1/4 tsp
Cumin seeds – 1/2 tsp
Byadgi Red chilli – 4 to 6
Mint leaves – a handful
Coriander leaves – fistful
Roasted gram dal / Daliya / Pottukadalai – 1/4 cup
Water and salt – to grind

To make masalapuri

Readymade puri – 15
Big onion – 1 (chopped)
Carrot – 1 (grated)
Coriander leaves – Few
Bhujia /Sev / Omapodi – to garnish on top
Sweet chutney – optional
Chaat masala – a pinch
Roasted jeera powder – a pinch

HOW TO MAKE MASALA PURI CHAAT

Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
Open the cooker. Drain the excess water and mash the potato.
Grind all the ingredients given under “to grind”. Add to the peas water.
Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
Finally garnish with bhujia/ Sev. Serve immediately, enjoy !

METHOD – STEP BY STEP PICTURES

Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles.
Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside.

Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed.

Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside.

Deep fry readymade puri and set aside.
To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.

Note

Adjust the quantity of spice powders as per your taste.
You can skip potato but it gives a thickness to the gravy.
Do not forget to use mint leaves as it gives a nice flavor.
Addition of Sweet chutney is optional. But I used it as my daughter loves that way.

Try this Bangalore style Masala puri chaat and enjoy !