Bangalore Street Style Masala Puri Chaat Recipe
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.
Servings: 6 people
Calories: 226kcal
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
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.
Fresh green peas can be used as a substitute for dried ones, but the chaat won't be as delicious.
Nutrition
Calories: 226kcal | Carbohydrates: 40g | Protein: 11g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 249mg | Potassium: 743mg | Fiber: 12g | Sugar: 7g | Vitamin A: 375IU | Vitamin C: 21mg | Calcium: 52mg | Iron: 3mg
