If there is any food that is perfect for all seasons, that's Indian chaat and I am sharing an exciting chaat recipe that you can enjoy tonight…. Masala Puri Chaat.
This is yet another popular street food from my home state.
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Now that street food is out of the question for most of us, help your cravings with this neat little recipe. With a full serving of vegetables, this street food stands out from other foods that can be too greasy sometimes.
Cooked peas in an onion-tomato base with a crunchy topping like crushed puri and sev make this a lip-smacking snack. I have shared this recipe for Bangalore masala puri with a lot of details and step-by-step pictures. Unlike how most people think, making Masala puri is actually very easy.
If you like Indian street food and Indian snack or chaat recipe check out my Misal pav recipe, Matar chaat, and Mangalore buns recipe.
Masala puri recipe looks like it takes a long time to prepare, and I am going to show you it doesn't have to be like that.
The key to making delicious Masala puri lies in the aromatic and flavorful gravy. Once that is ready, assembling this chaat is super easy.
What is Masala Puri Chaat?
Apart from being popular street food, the reason it's called masala Puri is that the gravy is poured on top of crushed Pani puri and topped with Sev.
It is also common to add a few chopped onions to bring more crunch. The puris are crushed and placed in a bowl or plate and the masala for masala puri is placed on top along with sev.
There are other Indian chaat recipes that stuff the puris with a little bit of masala and vegetables. But for the masalas that we are preparing for this masala poori recipe, it works best by having a few crushed puris with a big spoonful of gravy.
The masala puri gravy is the main event that brings flavor to this Bangalore-style masala chaat recipe.
Step by step method
Cook the frozen peas, carrot, and potato in an Instant pot (7 mins HP)
Place the pan over medium heat and add oil. When the oil heats up add onions, ginger, and garlic. Sauté them until onions turn soft.
Add green chilies & tomatoes. Add mint & cilantro leaves. Continue to sauté until the tomatoes are soft. Switch off the heat.
Blend the onion-tomato mixture with cooked carrots, potatoes, and 2 tablespoons of peas. Blend it into a fine paste. Keep the masala puri gravy aside.
Place a pan with oil over medium heat and sauté cumin seeds and bay leaf.
Add the blended paste into the pan and continue to cook.
Now add the remaining cooked peas and the water in which it was cooked.
Add red chili powder, turmeric, Garam Masala, Pav bhaji masala, and chaat masala powder.
Adjust the consistency by adding a little bit of water. Bring it to boil.
Masala puri gravy for the chaat is ready to serve!
Serving time
First, crush the puri's and place them into a bowl.
Top it with 2-3 ladles of masala puri gravy. Top it with finely chopped onions.
And chopped tomatoes. Chopped cilantro.And sev or mixture. Enjoy Masala Puri Chaat!
Tips and variations
- I have used the store-bought deep-fried puri or masala puri for this recipe which works perfectly alright. However, if you'd rather prepare these deep-fried puri's at home with a crisp and hard texture, that would make it even better.
- Use fresh green peas to make the masala. If you are using dried peas then you will have to soak it overnight. Better yet, use frozen peas just like I did.
- If you don't have a pav bhaji masala powder substitute with coriander powder and cumin powder.
- You can use any fried snack in place of the sev mixture.
- Always serve masala puri as soon as you assemble it to avoid having soggy puri.
- Optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
If this recipe interests you, look for similar recipes in my blog such as the
Matar Chaat, Mangalore Buns, Beets Cutlet, Misal Pav
You might also like
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📖 Recipe
Bangalore Masala Puri Chaat
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups frozen peas - 1 cup dried peas
- 1 potato
- 1 carrot
- 1 ½ cup water
- 1 onion
- 1 tomato
- 1 tablespoon coriander leaves
- 1 tablespoon mint leaves
- 2 green chilies
- 1 tsp ginger - chopped
- 1 garlic clove - chopped
- 1 tsp cumin seeds
- 1 bay leaf
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon Pav bhaji powder
- ½ tsp Chaat masala
- Salt to taste
For assembling masala puri
- 1 Onion
- 1 tomato
- 1 Box Pani Puris - use as required
- 1 cup sev mixture
- 1 tablespoon coriander leaves
- 2 teaspoon Lemon juice - optional
Instructions
- Add frozen peas, chopped carrots, and potatoes inside the inner pot and add 1 ½ cup water.
- Close the lid of the instant pot and turn the steam release handle to the sealing position. Tap "manual mode" or "pressure cook" and set time for 7 minutes.
- When the timer expires, open the lid using "natural release". (You could open after 10 mins, but only after turning the steam release handle to the 'venting' side.)
- Meanwhile, place a pan over medium heat and add a few teaspoons of oil.
- As the oil heats up, add chopped onions, ginger, and garlic and saute them under medium flame. Continue to saute until onions turn soft.
- Next, add in slit green chili, chopped tomatoes, coriander leaves, and mint (pudina) leaves. Saute until the tomatoes are soft. Let it cool down and place them aside.
- When the green peas, carrot, and potatoes are cooked, blend them (use only 2 tablespoon of cooked peas and save remaining peas for later use) along with the cooked onions and tomatoes to a fine paste.
- Next, place a pan over medium heat and add a few teaspoons of oil.
- As the oil heats up, add cumin seeds and bay leaf. When cumin seeds start to sizzle, add the blended paste into the pan, and continue to cook until it starts to boil.
- Now add in the remainder of the cooked green peas that you saved.
- Add in all the spice powders (garam masala, turmeric, chaat masala, red chili powder, and pav bhaji masala) and salt.
- You can adjust the consistency by adding required water.
- Mix well and bring it to boil.
- Masala Puri is ready to be served with Pani Puris!
How to serve Masala Puri
- Take 3 - 4 puris on a plate and crush them. Top it with 2- 3 ladle full of masala puri gravy.
- Top it with finely chopped onion, chopped tomatoes, finely chopped coriander leaves and sev (Thin sev or plain sev).
- Masala Puri is ready for the table!
- Please note, optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
Video
Notes
- Stovetop method - If you are using dried peas, soak them overnight. Cook soaked green peas, peeled potato, and carrot in a pressure cooker. Add just enough water and cook until green peas turn soft. 2 - 3 whistles in a pressure cooker under medium flame would be enough if the green peas are soaked properly.
- Instant Pot method to cook dried peas: Add soaked peas, carrot, and potato inside the inner pot and add 1 ½ cup water. Close the lid of the instant pot and turn the steam release handle to the sealing position. Tap "manual mode" and set time for 7 - 9 minutes.
When the time is up, open the lid using "natural release". (You could open after 10 mins, but only after turning the steam release handle to venting side.)
- I have used the store-bought deep-fried puri or masala puri for this recipe which works perfectly alright. However, if you'd rather prepare these deep-fried puris at home with a crisp and hard texture, that would make it even better.
- Use fresh green peas to make the masala. If you are using dried peas then you will have to soak them overnight. Better yet, use frozen peas just like I did.
- If you don't have a pav bhaji masala powder substitute it with coriander powder and cumin powder.
- You can use any fried snack in place of the sev mixture.
- Always serve masala puri as soon as you assemble it to avoid having soggy puri.
- Optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Videosmylive Masala Puri says
So Nice Recipe i love this Masala Puri Thanks For uploading!!!!
Eden says
Absolutely amazing! Will definitely make again.
Uma Raghupathi says
Thank you 🙏🏻
Laura says
I miss Indian food so much! Puri is something we have never tried making at home but after this recipe I need to try it!
Loreto Nardelli says
I am a big fan of Indian food. I love the way you build flavor in stages and the play of texture brilliant! This recipe is amazing! I can smell the wonderful aromas!
Uma Raghupathi says
Thank you Loreto. Hope you will try this soon.
Leslie says
I'm loving the way this looks! I just love to see what's popular in other parts of the world. This recipe has so many fresh ingredients which makes it so exciting to try!
Uma Raghupathi says
Thank you Leslie. Hope you will try this soon
Kay says
This looks like a fantastic snack or sharing food for a family get together, I love all the veg and spice added together it looks lush!!
Will have to try this out soon for when all the family are over, thanks for sharing 🙂
Amy Liu Dong says
I have never tried to taste an Indian and this one looks really good and I am sure it has a lot of flavors once I taste it.
Ramona says
This looks very interesting and delicious. I have never made this before and now I'm inspired to try it out! I love all the spices you included, it adds so much flavour to the dish. You also included a variety of veggies, which I love. I can't wait to try this. Thank you for sharing!
HEATHER PERINE says
Loving all the fragrant spices and flavor going on in this! And that's it's veggie based and can be made in my instant pot 🙂 Can't wait to try!
dishnthekitchen says
I've never heard of this street food but it looks very tasty and filling. I love how you've added all the layers of flavours!
veenaazmanov says
Thanks for your detailed recipe. This is so very tempting. Love that it has a combination of so many veggies making it healthier. Best for an evening snack option.
Uma Raghupathi says
Thank you Veena. Hope you will try this soon:)