Bangalore 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. I agree to be sent email.

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.

Serving time

First, crush the puri’s and place them into a bowl. Now add the remaining cooked peas and the water in which it was cooked. Adjust the consistency by adding a little bit of water. Bring it to boil. Masala puri gravy for the chaat is ready to serve! 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

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