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.
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 flavours 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 customised 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.
Notes on Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the dry spice blend:
Coriander seeds, cumin, cassia/dalchini, cloves, marati moggu / Kapok buds, peppercorn and red chillies.
For peas gravy/sauce
Dried Green Peas / Marrowfat Peas, onion, green chillies, ginger garlic paste. tomato, potato, coriander powder, garam masala, chilli powder, salt and water.
To assemble 1 portion
Puri /golgappa puris, chaat masala, chilli powder, green chutney, sweet tamarind chutney, onion, tomato, coriander leaves and sev.
How to make masala puri chaat?
(This is an overview with process photos, the full recipe is at the bottom in a recipe card)
Step 1: Wash and soak dried green peas overnight.
Step 2: Drain the water and cook dried peas with water in the pressure cooker for 3 whistles or until soft and keep it aside.
Step 3: Use a blender to grind dry spices into a powder and keep it aside.
Step 4: Heat oil in a pan.
Step 5: 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 the heat off.
Step 6: Let the vegetables cool down completely, then grind them into a smooth paste.
Step 7: 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.
Step 8: Add salt, mashed potatoes, and cooked peas. Stir the mixture well and cook.
To assemble:
Step 9: Crush puris and put them in a bowl.
Step 10: Pour peas gravy over puris.
Step 11: Add green chutney and sweet tamarind chutney.
Step 12: Sprinkle some red chili powder and chaat masala.
Step 13: Top it with onion, tomato, 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.
Storage
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.
FAQ
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 long-term storage. Freezing is a great way to extend the shelf life of pea 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 it 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
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More South Indian Recipes
Bangalore Street Style Masala Puri Chaat Recipe
Equipment
- 1 Pressure Cooker
- 1 Spice Grinder
- 1 Skillet/Pan
Ingredients
1 Cup =250ml, 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For dry spice blend
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- ¼ teaspoon peppercorn
- 1 inch cassia/dalchini
- 2 cloves
- 1 marati moggu / kapok buds
- 2 red chillies adjust to your spice preference
- ½ blade mace
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 potatoes boiled, peeled and mashed
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- salt as required
- 5 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
Instructions
- Wash and soak 1 cup dried green peas / marrowfat 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.5 cups water
- Use a blender to grind 1 teaspoon coriander seeds, 1 teaspoon cumin, 1 inch cassia/dalchini, 2 cloves, 1 marati moggu / kapok buds, ¼ teaspoon peppercorn, 2 red chillies, and ½ blade 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 1 tablespoon oil in a pan.1 tablespoon oil
- Add 1 medium size onion and cook until they are soft and the raw smell disappears. Add 2 green chillies, 1 teaspoon ginger garlic paste, 1 medium size tomato, 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, 2 cups Water, spice mix, 1 teaspoon coriander powder, 1 teaspoon garam masala, and 1 teaspoon chilli powder. Mix until thoroughly combined.1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon chilli powder
- Add salt, mashed 2 medium size 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 potatoes
To assemble:
- Take 6-8 puri /golgappa puri , 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 1 tablespoon green chutney and 1 tablespoon sweet tamarind chutney.1 tablespoon green chutney, 1 tablespoon sweet tamarind chutney
- Sprinkle some small pinch chilli powder and small pinch chaat masala.small pinch chilli powder, small pinch chaat masala
- Top it off with a handful of chopped handful onion, handful tomato, finely chopped handful coriander, and handful sev.handful onion, handful tomato, handful coriander, handful sev
- Serve the hot and spicy masala puri immediately.
Notes
Nutrition
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
Who will say no to this tempting, yummy and delicious masala chaat. I miss all these chaat foods here in UK. Thanks for sharing in detail dear.
So true Pavani even I miss chaats a lot and so I started to make them at home whenever I crave to have them.
Never say no to chaat, it’s SIN 😉 jokes apart, chaat is my weakness and my daughter’s, I forget the world when I eat chaat. yours sounds delicious.
Haha infact chaats are like prasad never say no isn’t it!!!!
Chaats are my weakness. This platter looks so flavoursome., do send some.
Chaats are always a weakness to us Indians…. wish I could serve you!!!
Who can say NO to such tempting , mouthwatering chaat..!!! Definately at least not Me. Love it. Looks suoer amazing
Very well said Ruchi, I haven’t met anyone till now who doesn’t like chaats.
Yummy! I am starving here it is past my lunchtime now my rukhi sukhi roti sabji does not sound as goos.
Oh dear!!! wish I could serve you this chaat….. just the name chaat is enough is tempt us at any time is it!!
Last week I made this masala puri, it was a huge git at my house. I adore this Karnataka snack during winter and rainy season
Chaat is always a winner at Indian’s home. I agree with you this snack is perfect to enjoy during winter and rainy days.
The chat looks so tempting… can’t resist. A treat for tastebuds. An absolutely fav of mine. I do prepare this at home. Lovely share!
Glad to know you like this chaat and make it at home.
Drooling over the pics! I guess that is what chaat does to most of us 😀
Absolutely true I totally agree with you.
Masala puri is an all time favourite chaat for anyone from Bangalore-Mysore regions. Your recipe is quite different from mine with the addition of spice blend. Would love to try it sometime.
Glad to know different version of this dish. I will check out your recipe soon….
I’m always in for any kind of street food….I’m drooling over this mouthwatering chaat…Loving it!!
Glad you like it.
Feel like inviting myself to your place to have this irresistibly delicious masala puri, havent had chaat foods. Seriously your masala puri is torturing me. My mouth is literally watering here..
Oh dear!! how did you miss to try chaats. Wish I could serve you some hot hot chaats…
What a treat to taste buds. This is such a yummilicious post and I must say it’s favourite of almost everyone.
So true Lata, indeed it’s a favourite dish of almost every chaat lovers.
What a mouthwatering chart recipe! Perfect for get togethers at this time of the year!
Oh yes it is a perfect party snacks and surely a winner dish!!!
So yummm .. suddenly missing Mumbai and the chaat stalls there!! loved your recipe and clicks!!
Even I miss chaat stalls and so I have started to make them at home whenever I crave.
After coming to Bangalore I tasted this lovely street food and it became our favourite…looks so good
Indeed it is favourite street food of anyone who try it.