Masala Puri Chaat is the most fascinating street side snack with almost iconic status in the southern region of India. This is a spicy dish that has originated in Karnataka and has become popular in most regions of the country. It’s freezing cold and gloomy outside which only mean keeping cozy indoors and indulging in some comfort food. This insanely delicious masala puri chaat will warm you right up and uplift your mood.
Masala Puri is generally spicy with a hint of sweet and tart and has an assortment of spices and chutneys. This dish is served with peas gravy as topping over crushed puris along with green chutney and sweet tamarind chutney. Finished off with finely chopped onions, tomatoes, thin sev, and coriander. The end result of this chaat makes the elaborate process of peas gravy is all worth the time and effort. This is probably one of the best snacks to devour leaving with an after taste that is hard to forget just like other street side chaats bhel puri, sweet potato chaat, dahi papdi chaat, masala corn. Check out green chutney and sweet tamarind chutney recipe in this blog.
Is masala puri chaat adaptable?
This recipe is totally adaptable according to your preferred taste. You could scale down dry spice mix to make the gravy medium hot. This dish can be adapted to enhance any flavours. If you don’t prefer the tangy and sweet flavour, do not add tamarind chutney. You could top up this chaat with pomegranate pearls and toasted peanuts for extra crunch and flavour.
How to make delicious Masala Puri Chaat
1 cup =250ml, 1tbsp = 15ml
For the dry spice blend
Coriander seeds: 1 tsp
Cumin: 1 tsp
Cassia/dalchini: 1 inch
Marati moggu / Kapok buds: 1
Peppercorn: 1/4 tsp
Red chillies: 2
Mace: 1/2 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)
Wash and soak dried green peas overnight.
Drain the water and cook peas with 3 cups water in the pressure cooker for 3 whistles or until soft and keep it aside.
Grind all the ingredients mentioned under “for dry spice blend” in the blender to powder and keep it aside.
Heat 1 tbsp oil in a pan.
Add onions and cook until soft, now add green chillies, ginger garlic paste, tomatoes and cook until soft, turn off the heat.
Allow the veggies to cool down completely, grind to a smooth paste.
Heat the same pan, add the ground onion tomato paste, water, ground spice mix, coriander powder, garam masala, chilli powder. Mix until well combined.
Now add mashed potatoes, boiled peas, salt. Stir well and cook on medium-high heat for 10-15 minutes and turn off the heat.
Crush 5-6 puris and place them in a bowl.
Add 2-3 ladles of peas gravy.
Add a tbsp green chutney and a tbsp sweet tamarind chutney.
Now add a pinch of chilli powder and chaat masala.
Top it with handful chopped onions, tomatoes, coriander and sev.
Enjoy the hot and spicy masala puri chaat.
Assemble masala puri chaat just before you serve to avoid sev getting soggy and gravy getting cold.
Adjust the spices as per your preferred spice levels.
To make this snack little quick, make-ahead green chutney, sweet tamarind chutney and refrigerate or freeze them.
I have used store-bought golgappa puri and sev, you may use home-made puri or swap it with papdi. You can use homemade sev as well.
This dish tastes best when served hot. Do not forget to reheat peas gravy if you prefer to make it ahead to serve later.
Add more or fewer puris, chutneys and rest of the toppings as per your preferred taste.
Spices may be dry roasted before grinding if you prefer the intense flavour.
Potatoes can be cooked along with peas in the pressure cooker to save time. I have used the leftover boiled potatoes in this recipe.
You may have to cook peas for 1 or 2 whistles more/less than mentioned in this recipe.
Cooking time may vary depending on the type of burner you use.
You may swap dried green peas with fresh green peas but chaat will not be as tasty as with dried peas.
Masala Puri Chaat | Recipe of masala puri
1 cup =240ml, 1tbsp = 15ml
vegan, nut free,
For dry spice blend
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 1/4 tsp Peppercorn
- 1 inch Cassia/dalchini
- 2 Cloves
- 1 Marati moggu / Kapok buds
- 2 Red Chillies
- 1/2 blade Mace
For peas gravy/sauce
- 1 cup Dried Green Peas / Marrowfat Peas
- 1 medium size Onion roughly chopped
- 2 Green chillies
- 1 tsp Ginger garlic paste
- 1 medium size Tomato roughly chopped
- 2 medium size Potato peeled boiled and mashed
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1 tsp Chilli powder
- Salt as required
- 3 + 2 cups Water
To assemble the chaat:
- 6-8 Puri /golgappa puri
- small pinch Chaat Masala
- small pinch Chilli powder
- 1 tbsp Green Chutney
- 1 tbsp Sweet Tamarind Chutney
- handful Onion finely chopped
- handful Tomato finely chopped
- handful Coriander finely chopped
- handful Sev
- Wash and soak dried green peas overnight.
- Drain the water and cook peas with 3 cups water in pressure cooker for 3 whistles or until soft and keep it aside.
- Grind all the ingredients mentioned under "for dry spice blend" in blender to powder and keep it aside.
- Heat 1 tbsp oil in a pan.
- Add onions and cook until soft, now add green chillies, ginger garlic paste, tomatoes and cook until soft, turn off the heat.
- Allow the veggies to cool down completely, grind to a smooth paste.
- Heat the same pan, add the ground onion tomato paste, water, ground spice mix, coriander powder, garam masala, chilli powder.
- Also add mashed potato , salt. Stir well and cook on medium high heat for 10-15 minutes and turn off the heat.
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