Masala Puri Recipe (Bangalore Street Style Masala Puri)

Masala Puri is a delicious, spicy and tangy street style chat. Masala Puri tastes delicious when served hot. This Bangalore style street chat is very popular and perfect for cool evenings and rainy days. This Masala Puri tastes delicious when served hot. Recipe included with step-by-step pictures and videos.

There’s always room to spare in chat, even when I’m full. I have tasted masala puri at many places but the one I like is street style. So I kept trying and this recipe has been my favorite for a few years now because my family loves this masala puri. Must try it and enjoy street style masala puri at home!

About Masala Puri

Masala Puri is a popular street food or chaat served hot with crushed puri and masala gravy along with a generous sprinkling of chaat chutney, raw onion and coriander leaves. It is a popular street food of Bengaluru and has now gained popularity due to its demand everywhere.

Masala Puri is a famous food in Karnataka, especially in Bangalore and Mysore. The taste of this masala puri is exactly like street food. There are so many versions of masala puri and I too have different versions and finally after many iterations this recipe came out because my friends and family approved it and asked me to post it.

Dry green peas or yellow peas can be used. Personally I think yellow peas taste good so I always use it. This recipe is authentic street style as I got this recipe from a friend who got it from a small shop vendor who serves delicious masala puri. I made a few changes to the recipe and it turned out delicious.

You can find 2 styles of masala puri in stores one with green gravy base and the other with orange gravy base. Each has its own taste and my recipe is a perfect combination of both. Mainly I created this recipe for ease and convenience because one pot of it still tastes delicious.

masala puri video

Masala Puri Ingredients

• Puri – There are readymade puris available in shops, you can buy them or make puris at home. You can deep fry dry puris available in the market.
• dried peas -Dried yellow peas are soaked, cooked until soft and then added.
• Potato – Potatoes are used to make the gravy more creamy.
• mint, coriander leaves – It gives a green gravy base which is very tasty. Green coriander is also added for garnish.
• spices – Cumin is added for tempering and fennel is added while grinding.
• ginger, garlic, Green chilly – Adds taste, spice and flavour.
• Onion Onion is added to fry till it turns golden. Raw onion is added for garnish.
• Tomato To make gravy base, tomato is also mixed with mint and coriander leaves.
• spice powder – Red chilli powder, coriander powder, garam masala powder and chaat masala powder are used.
• Carrot – Grated carrots are added for garnish.
• save – added for crunch
• sweet chutney – Sweet chutney is added for spicy taste.
• Lemon – Lemon juice is added to give it the right balance.

similar recipe

How to make Masala Puri step by step

1. First of all, wash 2 cups of yellow dried peas and soak them in water overnight or for at least 6 hours.

2. Drain the water, wash again and put in the cooker along with 4 medium sized potatoes and salt as per taste.

3.Add about 3 cups of water.

4. Pressure cook till 4-5 whistles.

5. Let the pressure release on its own, then open it and crush it.

8. Mash coarsely so that whole peas are visible here and there. Keep it aside.

9.In a mixer jar, add 1 cup mint leaves, 1 cup coriander leaves, 2 tomatoes, 10 small garlic cloves, 3 green chillies, a 1 inch ginger and 1 teaspoon fennel. Add some water.

10.Grind it finely and keep it aside.

11. Heat 2 tablespoons oil, add 1 teaspoon cumin seeds, let it splutter. Fry lightly, then add 2 medium sized onions.

12.Fry until golden.

13. Add prepared paste, wash and add water.

14. Fry it immediately and when it starts boiling, cover it and cook until its raw smell goes away.

15. When the color changes, add salt as per taste, 1/2 teaspoon turmeric powder, 1 1/2 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon garam masala and 1 teaspoon chaat masala powder.

16. Fry quickly.

17. Mix cooked peas with washed water.

18.Mix well and add water if necessary to adjust the consistency. Let it boil for 10 minutes on low medium flame. Check the salt and adjust accordingly.

Add 19.2 teaspoon lemon juice.

20.Mix it well and turn it off.

21.To assemble and serve: Crush some puris.

22. Mix the spices well. Sprinkle sweet chutney.

23. Sprinkle grated carrots and raw onion.

24.Finally add green coriander.

Serve immediately.

Expert Tips

• dried peas – I have used dried yellow peas, you can also use dried green peas. Do not use fresh peas. Use only dried peas for this gravy.
• Puri – You can use home made puri or even store bought puri.
• balance -Adjust the masala powder as per the quantity of masala. Adjust as per your preference. The given recipe is a little spicy but kid friendly.
• sweet chutney Whenever I make masala puri, I make sweet chutney a day in advance. We all love sweet chutney in masala puri so get extra helping.
• Stability – At the same time the consistency should be pourable and not too watery. When it becomes a little thin, stop it because after some time it will become thick.
• layering – You can crush the puris and add the masala or just make a little hole and add the masala.
• Topping – There is no exact measurement. The toppings can be adjusted as per your taste. I do not use raw tomatoes for topping, you can add if you want.
• serve hot – Make sure to serve when the gravy is still hot to enjoy the taste.

serving and storage

Pair it with toppings and serve immediately. You can prepare masala, sweet chutney and puris. At the time of serving, assemble the chaat and serve hot immediately. The masala remains good for 2 days in the refrigerator.

general questions and answers

1. Can I use fresh peas instead of dried?

Only dried peas are not preferred for this recipe. Make sure to soak it overnight and use it by pressure cooking it until it becomes soft.

2. Why does my masala puri become soggy?

This happens when the puris are not fresh or crispy or assembling in advance and serving later will result in the puris becoming soggy and not crispy.

3.Can I prepare it in advance?

Prepare the masala and puri. Assembling needs to be done just before serving time.

4.Can I make this without onion and garlic?

Yes, it can be made Jain style by omitting onion and garlic and adjusting the spices accordingly.

5.Can I store leftover Masala Puri?

No, once assembled it does not store well. It gets wet. Instead store the components separately.

If you have any further questions about this Masala Puri Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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