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Masala Puri Chaat | Recipe of masala puri

Geetha Priyanka
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.
4.91 from 10 votes
Prep Time 15 mins
Cook Time 20 mins
Soak time 8 hrs
Total Time 35 mins
Course Appetizer, Snack
Cuisine Indian
Servings 5 people


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.

      To assemble:

      • 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 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.
      Keyword bangalore street food, bangalore style masala puri, chaat indian food, chaat recipe, indian chaat recipes, masala puri chaat, masala puri recipe, recipe of masala puri chaat, south indian street food
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