Masala Puri Chaat is the most fascinating street side snack with almost iconic status in the southern region of India. This dish, which is spicy, originated in Karnataka and has gained popularity nationwide. It is a vegan and gluten free recipe.
Masala Puri is typically a spicy dish with a touch of sweetness and tanginess, flavoured with various spices and chutneys. Crushed puris are topped with peas gravy and served with green chutney and sweet tamarind chutney. Finally topped with finely chopped onions, tomatoes, thin sev, and coriander. The end result of this chaat makes the time-consuming process of making the peas gravy completely worth it.
Masala puri chaat is truly special because of its rich layers of flavors and textures, blending spiciness, tanginess, and sweetness with a mix of crispiness and softness. This beloved Indian street food dish is fantastic and can be customized to suit personal tastes.
Similar to bhel puri, dahi papdi chaat this snack is undoubtedly one of the best to devour, leaving an unforgettable aftertaste. Find the instructions for making green chutney and sweet tamarind chutney in this blog.
For the dry spice blend
Coriander seeds: 1 tsp
Cumin: 1 tsp
Cassia/dalchini: 1 inch
Peppercorn: ¼ tsp
Red chillies: 2
Mace: ½ blade
For peas gravy/sauce
Dried Green Peas / Marrowfat Peas: 1 cup
Onion: 1 medium size, roughly chopped
Green chillies: 2
Ginger garlic paste: 1tsp
Tomato: 1 medium size, roughly chopped
Potato: 2 medium size, peeled boiled and mashed.
Coriander powder: 1tsp
Garam masala: 1tsp
Chilli powder: 1tsp
Salt: as required
Water: 3 cups + 2 cups
To assemble 1 portion
Puri /golgappa puri: 6-8
Chaat Masala: small pinch
Chilli powder: small pinch
Green Chutney:1 tbsp
Sweet Tamarind Chutney: 1 tbsp
Onion: handful (finely chopped)
Tomato: handful (finely chopped)
Coriander: handful (finely chopped)
How to make masala puri chaat?
Wash and soak dried green peas overnight.
Drain the water and cook dried peas with 3 cups water in the pressure cooker for 3 whistles or until soft and keep it aside.
Use a blender to grind coriander seeds, cumin, cassia, cloves, marati moggu, black pepper, red chillies, and mace into a powder. Keep it aside.
Heat oil in a pan.
Add onions and cook until they are soft and the raw smell disappears. Add green chillies, ginger garlic paste, tomatoes, and cook until soft. Then, turn off the heat.
Let the vegetables cool down completely, then grind them into a smooth paste.
Heat the same pan and add the ground onion tomato masala paste, water, spice mix, coriander powder, garam masala, and chilli powder. Mix until thoroughly combined.
Add salt, mashed potatoes, and cooked peas. Stir the mixture well and cook over medium-high heat for 10-15 minutes, then switch off the heat.
Take 5-6 puris, crush them, and put them in a bowl.
Pour 2-3 ladles of peas gravy into the mixture.
Add a tablespoon of green chutney and a tablespoon of sweet tamarind chutney.
Sprinkle some red chili powder and chaat masala.
Top it off with a handful of chopped onions, tomatoes, finely chopped coriander leaves, and sev.
Serve the hot and spicy masala puri immediately.
Variations and Substitutions
To make the masala puri gravy medium hot, simply scale down the dry spice mix.
This dish is versatile and can be adjusted to enhance any flavours. If you're not a fan of the tangy and sweet flavour, skip adding tamarind chutney.
For added crunch and flavour, consider topping this chaat with pomegranate pearls and toasted peanuts or masala peanuts.
Fresh green peas can be used as a substitute for dried ones, but the chaat won't be as delicious.
Tips and Tricks
To prevent the sev from getting soggy and the gravy from getting cold, assemble the masala puri chaat just before serving.
Adjust the spices as per your preferred spice levels.
To make this snack quicker, make and chill green chutney and sweet tamarind chutney in advance or freeze them.
I've used store-bought golgappa puri and sev, but you can use homemade puri or swap it for papdi.
For the best taste, this dish should be served hot. If you prefer to serve peas gravy later, make sure to reheat it.
Feel free to add or reduce the number of puris, chutneys, and toppings according to your preference.
If you like intense flavors, consider dry roasting spices before grinding.
To save time, cook potatoes and peas together in the pressure cooker. I made use of the leftover boiled potatoes in this masala puri recipe.
You may need to cook peas for more or fewer whistles than specified in this recipe.
The cooking time can change based on the burner type.
Storing leftover masala puri chaat can be a bit tricky because the puris tend to become soggy when mixed with the other ingredients and sauces. This chaat is best when freshly assembled, and its texture can change when stored. If you know you won't be able to consume it within a few hours, it's often better to make smaller portions to avoid any waste.
However, if you haven't assembled the chaat, it's easier to store everything separately in the fridge and then assemble it when you're ready to consume.
Fridge: Place the gravy and chutney in different containers and store them in the refrigerator.
Reheat: Once you're prepared to put together the chaat. Reheat the gravy in a microwave-safe bowl either in the microwave or on the stove over medium heat.
Yes, you can make peas masala ahead of time to save you time and effort when you're ready to serve it. Making peas masala ahead of time is a convenient way to have a delicious and flavourful dish ready for your snacks. It can also allow the flavours to meld and develop, potentially making it even more delicious when reheated.
Yes, you can store leftover peas masala in the freezer for longer-term preservation. Freezing is a great way to extend the shelf life of peas gravy.
Before freezing, make sure the peas masala has cooled down to room temperature. Divide the peas masala into portions. This method allows you to thaw and reheat just the portion you'll eat, preventing repeated freezing and thawing of the whole batch.
To store the peas masala, use either a freezer-safe, airtight container or freezer bags. If you choose to use a freezer bag, ensure that you remove as much air as possible from the bag before sealing it. Place them in the freezer and use within 2 months.
When you're ready to use the frozen peas masala, let it thaw in the refrigerator overnight. Then, heat it on the stove or in the microwave until it's hot and ready to be served. Add some water if it becomes too thick when freezing.
More Indian Street Side Food Recipes
📖 Recipe Card
Bangalore Street Style Masala Puri Chaat Recipe
1 Cup =250ml, 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For dry spice blend
For peas gravy/sauce
- 1 Tablespoon Oil
- 1 cup Dried Green Peas / Marrowfat Peas
- 1 medium size Onion roughly chopped
- 2 Green chillies adjust to your spice preference
- 1 Teaspoon Ginger garlic paste
- 1 medium size Tomato roughly chopped
- 2 medium size Potato boiled, peeled and mashed
- 1 Teaspoon Coriander powder
- 1 Teaspoon Garam masala
- 1 Teaspoon Chilli powder
- Salt as required
- 3 cups Water
- 2 cups Water
To assemble the chaat:
- 6-8 Puri /golgappa puri
- small pinch Chaat Masala
- small pinch Chilli powder
- 1 Tablespoon Green Chutney adjust to taste
- 1 Tablespoon Sweet Tamarind Chutney adjust to taste
- handful Onion finely chopped
- handful Tomato finely chopped
- handful Coriander finely chopped
- handful Sev
- Wash and soak dried green peas overnight.1 cup Dried Green Peas / Marrowfat Peas
- Drain the water and cook dried peas with 3 cups water in the pressure cooker for 3 whistles or until soft and keep it aside.3 cups Water
- Use a blender to grind coriander seeds, cumin, cassia, cloves, marati moggu, black pepper, red chillies, and mace into a powder. Keep it aside.1 Teaspoon Coriander seeds, 1 Teaspoon Cumin, ¼ Teaspoon Peppercorn, 1 inch Cassia/dalchini, 2 Cloves, 1 Marati moggu / Kapok buds, 2 Red Chillies, ½ blade Mace
- Heat oil in a pan.1 Tablespoon Oil
- Add onions and cook until they are soft and the raw smell disappears. Add green chillies, ginger garlic paste, tomatoes, and cook until soft. Then, turn off the heat.1 medium size Onion, 2 Green chillies, 1 Teaspoon Ginger garlic paste, 1 medium size Tomato, Salt
- Let the vegetables cool down completely, then grind them into a smooth paste.
- Heat the pan and add the ground onion tomato masala paste, water, spice mix, coriander powder, garam masala, and chilli powder. Mix until thoroughly combined.1 Teaspoon Coriander powder, 1 Teaspoon Garam masala, 1 Teaspoon Chilli powder, 2 cups Water
- Add salt, mashed potatoes, and cooked peas. Stir the mixture well and cook over medium-high heat for 10-15 minutes, then switch off the heat.2 medium size Potato
- Take 5-6 puris, crush them, and put them in a bowl.6-8 Puri /golgappa puri
- Pour 2-3 ladles of peas gravy into the mixture.
- Add a tablespoon of green chutney and a tablespoon of sweet tamarind chutney.1 Tablespoon Green Chutney, 1 Tablespoon Sweet Tamarind Chutney
- Sprinkle some red chili powder and chaat masala.small pinch Chilli powder, small pinch Chaat Masala
- Top it off with a handful of chopped onions, tomatoes, finely chopped coriander leaves, and sev.handful Onion, handful Tomato, handful Coriander, handful Sev
- Serve the hot and spicy masala puri immediately.
KEEP IN TOUCH
Do let me know if you try this Bangalore masala puri recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
More South Indian Recipes
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more