Masala puri recipe with step by step pics. Masala puri chaat is a chatpata, spicy, tangy and tasty street food snack from Bangalore.
To make masala puri, you need to have the Golgappa or puri which are used in making Pani puri or Golgappa. a spicy gravy is made from dried white peas. The recipe bears semblance to Ragda chaat, but the taste is totally different. These dried white peas are also used to make Ragda patties which is a popular Mumbai street food recipe.
For the recipe, I referred to Aayis recipes masala puri and adapted it largely to suit our taste buds. This was very delicious. There is no sweet tamarind chutney added in the recipe, but you can add it if you want. I did add to the later servings which I made.
This is a filling chaat, so you can easily make a small to medium sized portion depending on the individual’s appetite.
Serve masala puri chaat as soon as you make it or else the puris become soggy. If you want the crunch of the pooris, then sprinkle crushed puris on top.
How to make masala puri chaat
Pressure cooking white peas:
1. Rinse and then soak 1 cup of dried white peas (safed matar) in enough water overnight or for 8 to 9 hours. These peas have a light creamish color or are creamish yellow. You can even use dried green peas or fresh green peas instead of white peas. If using fresh green peas, then just pressure cook them for 2 to 3 whistles or boil/steam them in a pan till softened.
2. Drain all the water and add the soaked white peas in a pressure cooker. Also add ¼ teaspoon salt and ⅛ teaspoon turmeric powder (about 2 pinches turmeric powder).
3. Then add 2 cups water.
4. Pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium flame. When the pressure falls down on its own, then open the lid and check if the white peas are cooked. In case they are not cooked, then add ½ cup more water and pressure cook for some more minutes.
5. the peas should be cooked well and softened.
Making masala paste for masala puri chaat
6. Once the dried white peas are cooked then proceed to the next step. Take the following spices.
7. Now in a grinder jar, add these spices. Also add 1 tablespoon roasted chana dal. Marathi moggu spice is optional and can be skipped.
8. Next add 3 to 4 medium garlic cloves (chopped) ½ inch ginger (chopped), ½ cup chopped coriander leaves, 1 to 2 green chilies (chopped) and ¼ cup tightly packed fresh coconut.
9. Next add ¼ cup of the cooked peas and ⅓ cup water.
10. Grind to a smooth paste. Keep aside.
Making peas gravy for masala puri
11. Heat 1 tablespoon oil in a pan. Add ⅓ cup chopped onions
12. Mix and saute for 1 to 2 minutes.
13. Then add ¼ teaspoon red chili powder and mix well.
14. Now add the green masala paste.
15. Mix well and saute for a minute.
16. Then add the cooked white peas.
17. Add 1 cup water.
18. Season with 2 teaspoons sugar. Also add salt as per taste.
19. Mix very well and simmer on a low to low-medium flame. Stir at intervals.
20. Simmer for 12 to 15 minutes or till you some oil specks on the top. The masala should get cooked and the rawness should go away. Once done switch off the flame. Cover and keep aside.
21. Meanwhile when the peas gravy is cooking, you can finely chop 1 medium onion, 1 medium tomato, 1 small lime or lemon and coriander leaves. Keep aside.
Assembling and making masala puri chaat
22. On a plate, crush 4 to 5 Puri which we use for Pani puri.
23. Pour the peas gravy. If you like some sweetness, then you can add Sweet tamarind chutney at this step.
24. Top with some finely chopped onions and tomatoes. You can also add grated carrot as this step.
25. Sprinkle chaat masala, black salt or regular salt. Also drizzle some lemon juice all over.
26. Sprinkle some sev on top. if you want the crunch of the pooris, then sprinkle crushed puris on top instead of placing puris in the plate.
27. Lastly add some chopped coriander leaves on top.
28. Serve bangalore style masala puri immediately. this way you can make various servings of masala puri and then serve.
If you are looking for more Chaat recipes then do check:
Masala Puri (Bangalore Street Style)
Ingredients
for cooking peas
- 250 grams dried white peas or dried green peas or 1 cup dried white peas
- 2 cups water
- ¼ teaspoon salt
- ⅛ teaspoon turmeric powder or 2 pinches turmeric powder
for masala paste
- 1 inch cinnamon
- 2 cloves
- 2 marathi moggu - optional
- 1 to 2 mace strands
- 2 pinches nutmeg powder
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 1 tablespoon roasted chana dal
- 3 to 4 medium garlic cloves - chopped
- ½ inch ginger - chopped
- ½ cup chopped coriander leaves
- 1 to 2 green chilies,
- ¼ cup fresh coconut - tightly packed
- ¼ cup of cooked peas
- ⅓ cup water for grinding
for making peas gravy
- 1 tablespoon oil
- ⅓ cup chopped onions
- ¼ teaspoon red chili powder
- 1 cup water
- 2 teaspoons sugar
- salt as required
for assembling masala puri
- pani puri or golgappa puris - crushed, as required
- ⅓ cup finely chopped onions
- ⅓ cup finely chopped tomatoes
- ¼ cup finely chopped coriander leaves
- chaat masala - as required
- lemon juice - as required
- sweet tamarind chutney - optional, as required
- regular salt or black salt, as required
Instructions
pressure cooking white peas
- Rinse and then soak 1 cup of dried white peas (safed matar) in enough water overnight or for 8 to 9 hours.
- Drain all the water and add them in a pressure cooker. Also add ¼ teaspoon salt and ⅛ teaspoon turmeric powder (about 2 pinches turmeric powder).
- Then add 2 cups water.
- Pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium flame. When the pressure falls down on its own, then open the lid and check if the white peas are cooked. In case they are not cooked, then add ½ cup more water and pressure cook for some more minutes. The peas should be cooked well.
- Once the peas are cooked then proceed to the next step.
making masala paste
- Now in a grinder jar, add the whole spices mentioned under the list 'for masala paste' in the ingredients section above.
- Also add 1 tablespoon roasted chana dal, 3 to 4 medium garlic cloves (chopped), ½ inch ginger (chopped), ½ cup chopped coriander leaves, 1 to 2 green chilies (chopped) and ¼ cup tightly packed fresh coconut.
- Add ¼ cup of the cooked peas.
- Add ⅓ cup water and grind to a smooth paste. Keep aside.
making peas gravy
- Heat 1 tablespoon oil in a pan. add ⅓ cup chopped onions.
- Mix and saute for 1 to 2 minutes.
- Then add ¼ teaspoon red chili powder and mix well.
- Now add the green masala paste. mix well and saute for a minute.
- Then add the cooked white peas. Add 1 cup water.
- Season with 2 teaspoons sugar. Also add salt as per taste.
- Mix very well and simmer on a low to low-medium flame. Stir at intervals.
- Simmer for 12 to 15 minutes or till you some oil specks on the top. The masala should get cooked and the rawness should go away. Once done switch off the flame. Cover and keep aside.
- Meanwhile when the peas gravy is cooking, you can finely chop 1 medium onion, 1 medium tomato, 1 small lime or lemon and coriander leaves. Keep aside.
making masala puri chaat
- On a plate, crush 4 to 5 puris which we use for pani puris.
- Pour the peas gravy. If you like some sweetness, then you can add sweet tamarind chutney at this step.
- Top with some finely chopped onions and tomatoes. You can also add grated carrot as this step.
- Sprinkle chaat masala, black salt or regular salt. Also drizzle some lemon juice all over.
- Sprinkle some sev on top. If you want the crunch of the pooris, then sprinkle crushed puris on top instead of placing puris in the plate.
- Lastly add some chopped coriander leaves on top.
- Serve bangalore style masala puri immediately. This way you can make various servings of masala puri and then serve.
Being a die hard fan of masala puri I’ve had many failed attempts trying to make this at home. But I just found the PERFECT recipe here on your site, and can’t thank you enough! It turned out so well and tasted amazing! Thanks again.
thanks a lot sharanya for this awesome feedback. so glad to read. welcome and happy cooking.
Thank you so much for this recipe..can I use the frozen green peas to make this masala Puri?
yes, you can use frozen green peas. with green peas the taste will be different as frozen green peas taste different compared to dried yellow peas. welcome.
Thankyou so much for such a beautiful recepie,It came out so well,that my family stopped having masala puri from outside,we prepare at home
hi riya, thats nice to know and thanks for sharing this. homemade chaat items are always better and tasty. welcome.
made this the other day, it turned out quite good.
Why doe the comment don’t seem to work
thanks for the feedback. comment form does work. it just that we manually approve the comments so it takes time for them to appear on the post.
The recipe calls for 1/4 cup cooked peas and description calls for 1 cup to make gravy. Please clarify.
thanks for letting me know. while grinding the masala, 1/4th cup cooked peas are added. i will update in the post too.
I made this tonight and I must say, this is the best recipe on your site anc I’ve made a lot of them 🙂 Spot on flavors and textures. I did not need the lemon and did add a pinch of chili powder on top to spice it up for myself. Everyone including my 4 year old loved it.
Thankfully, I’ve made a double batch and have plenty of Puris left so we’ll be eating this again on a cold weeknight.
Thank you very much for meticulously researching and posting such authentic recipes.
thank you krith. so glad to know that you loved the masala puri recipe. in fact its our favorite too.
Awesomeeeeee !!!! Thanks for the recipe 🙂
Welcome Sahana
Hello I always try only ur recipe for new dishes everything results superb. Thanks a lot. If the app is removed by 21st October whether we could visit ur site?
thanks sinduja. you can always visit our website – https://www.vegrecipesofindia.com/
the app is a replica of the website in an app software. so all the recipes that are in the app are also on the website. moreover our website is always online and there is no charge or fee for checking any recipe. hope this helps.
Yummmyyy my favorite thank u so much.. I was waiting for this recipe by u.. Now I beleive I got a Best recipe:*
welcome pooni. thanks for your trust on vegrecipesofindia
Lovely recipe.. And the step by step explanation with photographs are more than that a video can offer. Kudos to u to take so much time explaining n clicking every minute detail with tips n precautions so that we readers look forward to try ur recipe every time. I have tried many many recipes and everything comes just perfect only because of ur detailed explanation of your experience. And the best part is that you offer an app which is my first move whenever i want to cook something. Even the recipes i know i do make sure to check once in ur page so that they turn really perfect. Sorry for a long comment but couldn’t help writing this.. will definitely try this recipe and get back to you .. N I’m sure it will be yummy just like ur all other recipes ???? Keep spreading the joy of cooking n clicking
Welcome Sri vidya. Thanks for this lovely feedback. We try to give maximum photos considering that a novice cook should also be able to cook. Unfortunately we will be removing the app by 21st Oct as we are not able to maintain it and bugs are coming often.
Very tasty ????
Please post pani puri(bangarpet or kolar style)
thanks sowmya. have noted already.
Thank you
welcome.
Please post bangaret pani Puri and masala puri yummy ????
will try to add. have noted down.
Lovely recipe.. This reminds me of the yummy masala puri of Bangalore on rainy days. Thanks a ton for posting this. Ur app is always the first thing i open if i want to cook anything.Will definitely try it n get back to u. Im sure that it will be perfect just like ur other recipes.
Welcome Sri vidya. Thanks for your trust. Yes do let me know how you found this masala puri recipe.