Masala Puri Chaat is most fascinating street side snack with almost iconic status in 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.
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 puri, you may use home-made puri or swap it with papdi.
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 less puris, chutneys and rest of the toppings as per your preferred taste.
Spices may be dry roasted before grinding if you prefer intense flavour.
Potatoes can be cooked along with peas in pressure cooker to save time. I have used the left over boiled potatoes in this recipe.
You may have to cook peas for 1 or 2 whistles more/less than mentioned in this recipe depending on the type of water used.
Cooking time depends on hardness of water used.