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:
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Masala Puri (Bangalore Street Style)
By Dassana Amit
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.
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Traditionally toor dal is also used in the gravy. That makes it healthier. The chat shop near our house makes it still more healthier by adding palak and other green leafy veggies to get the green color in the masala. It is like a full filling meal.
Thanks for sharing this info and healthier tips. It will help the readers as well.