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.
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. It could look 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 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 placed on top along with sev. There are other chaat recipes that stuff the puris with a little bit of masala and vegetables. But for the gravy that we are preparing for this recipe, it works best by having a few crushed puris with a big spoonful of gravy. The gravy is the main event that brings flavor to this chaat recipe.
Tips and Variations
- I have used the store-bought deep-fried 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.
If this recipe interests you, look for similar recipes in my blog such as the
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Here are the recipe details….
Masala Puri Chaat - Bangalore Masala Puri
- 2 cups frozen peas - 1 cup dried peas
- 1 potato
- 1 carrot
- 1 ½ cup water
- 1 onion
- 1 tomato
- 1 tbsp coriander leaves
- 1 tbsp mint leaves
- 2 green chilies
- 1 tsp ginger - chopped
- 1 garlic clove - chopped
- 1 tsp cumin seeds
- 1 bay leaf
- ½ tsp garam masala
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp 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 tbsp coriander leaves
- 2 tsp Lemon juice - optional
- 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 tbsp 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.
- 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.)
Step by step method
Masala Puri is ready for the table!
Please note, optionally you can sprinkle red chili powder, chaat masala powder, green chutney, sweet chutney.
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