Masala Puri Recipe (Street Style Masala Poori)

Last Updated On: Apr 9, 2026 by Sharmilee J

Masala Puri is a tasty, spicy and tangy street style chat. Masala Puri when served piping hot tastes so delicious. This Bangalore style street chat is very popular and is perfect for chill evenings and rainy days. This Masala Puri when served piping hot tastes so delicious. Recipe included with step by step pictures and video.

Chats always have an extra space even when my tummy is full. I have tasted masala puri in many places but the one I love is the street style. So I kept trying and this recipe is my keeper since few years as my family is in love with this masala puri. Do try it and enjoy the street style masala puri at home!

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About Masala Puri
Masala Puri Video
Masala Puri Ingredients
How to make Masala Puri Step by Step
Expert Tips
Serving and Storage
FAQS
📖 Recipe Card

About Masala Puri

Masala Puri is a popular street food or chat served hot with crushed pooris and masala gravy smeared over it with a generous sprinkle of chat chutneys, raw onion and coriander leaves. It is a popular street food in Bangalore and now has gained popularity due to its demand everywhere.

Masala Puri is a famous food in Karnataka especially in Bangalore and Mysore. This masala puri tastes just like the street ones. There are so many versions of masala puri and I have different versions and finally after many iterations came up with this recipe as my friends and family approved it asking me to post it.

Dried green peas or yellow peas can be used. Personally I feel yellow peas tastes good so I always use this. This recipe is authentic street style as I got the recipe from a friend who got it from a small shop vendor who serves tasty masala puri. I tweaked the recipe a bit and this recipe tastes so delicious.

You can find 2 styles of masala puri in shops one with green gravy base and other with orange gravy base. Each has its own taste and my recipe is a perfect combination of both. Mainly I created this recipe for ease and convenience as its one pot yet tastes so delicious.

Masala Puri Video

Masala Puri Ingredients

Puri - Readymade puris are available in stores, you can buy them or make puris at home. You can deep fry the dried puris available in the market.
Dried Peas - Dried yellow peas is soaked and cooked until soft and added.
Potato - Potato is used to give more creaminess to the gravy.
Mint, Coriander leaves - It gives a green gravy base which is so flavourful. Coriander leaves is added for garnish also.
Spices - Cumin seeds is added for tempering and fennel seeds is added while grinding.
Ginger, Garlic, Green Chillies - adds taste, spice and flavour.
Onion - Onion is added to saute until golden. Raw onion is added for garnish.
Tomato - Tomato is added along with mint, coriander leaves to make the gravy base.
Spice powders - Red chilli powder, Coriander powder, Garam masala powder and Chat masala powder is used.
Carrot - Grated carrots are added for garnish.
Sev - added for crunch
Sweet Chutneys - Sweet chutney is added for a tangy twist.
Lemon - Lemon juice is added to give a perfect balance.

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How to make Masala Puri Step by Step

1.First rinse 2 cups yellow dried peas then soak in water overnight or for at least minimum 6 hours.

2.Drain water rinse again and add to cooker along with 4 medium sized potatoes and salt to taste.

3.Add around 3 cups water.

4.Pressure cook for 4-5 whistles.

5.Let pressure release by itself then open and mash it.

8.Mash roughly so that whole peas is seen here and there. Set it aside.

9.To a mixer jar add 1 cup mint leaves, 1 cup coriander leaves loosely packed along with 2 tomatoes, 10 small garlic cloves, 3 green chillies, one 1 inch ginger and 1 teaspoon fennel seeds. Add little water.

10.Grind it fine and set aside.

11.Heat 2 tablespoon oil, add 1 teaspoon cumin seeds, let it splutter. Give a quick saute then add 2 medium sized onion.

12.Saute until golden.

13.Add the prepared paste, rinse and add water.

14.Give a quick saute and when it starts to boil, cook covered until raw smell leaves.

15.When the colour changes add salt to taste, ½ teaspoon turmeric powder, 1 ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala and 1 teaspoon chat masala powder.

16.Give a quick saute.

17.Add cooked peas along with rinsed water.

18.Mix well and add water if needed to adjust consistency. Let it boil for 10 minutes in low medium flame. Check for salt and adjust accordingly.

19.Add 2 teaspoon lemon juice.

20.Mix it well and switch off.

21.To assemble and serve : Crush few puris.

22.Add the masala generously. Drizzle sweet chutney.

23.Sprinkle grated carrot and raw onion.

24.Finally add coriander leaves.

Serve immediately.

Expert Tips

Dried Peas - I used dried yellow peas, you can use dried green peas too. Do not use fresh peas. Use only dried peas for this gravy.
Puri - You can use homemade puris or can use store bought ones too.
Balance - Adjust spice powders according to the masala quantity. Adjust as per your preference. The given recipe is a bit spicy but kids friendly.
Sweet Chutney - Whenever I make masala puri, I make sweet chutney previous day itself. We all love sweet chutney in masala puris so go for extra helping.
Consistency - The consistency should be pourable at the same time not too watery. Switch off when it is little runny as it will thicken after some time.
Layering - You can crush puris and add masala or just poke to make a tiny hole and then pour the masala generously.
Toppings - There is no exact measurement. The toppings can be adjusted as per your taste. I don't use raw tomatoes for topping, if you like you can add it.
Serve hot - Make sure to serve while the gravy is still hot to enjoy the taste.

Serving and Storage

Serve it with topping and serve immediately. You can make masala, sweet chutney and puris ready. On the time of serving assemble the chat and serve hot immediately. The masala keeps well for 2 days in fridge.

FAQS

1. Can I use fresh peas instead of dried?

No dried peas is only preferred for this recipe. Make sure to soak overnight and pressure cook until mushy and use it.

2.Why does my masala puri turn soggy?

This happens if puris are not fresh or crisp or assembling earlier and serving later will make the puris soggy and not crisp.

3.Can I prepare it in advance?

You can prepare the masala and puri ready. Assembling has to be done just before serving time.

4.Can I make it without onion and garlic?

Yes, it can be made Jain-style by skipping onion and garlic and adjusting spices accordingly.

5.Can I store leftover masala puri?

No, it doesn't store well once assembled. It becomes soggy. Store components separately instead.

If you have any more questions about this Masala Puri Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Masala Puri Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Masala Puri Recipe (Bangalore Street Style)

Masala Puri is a tasty, spicy and tangy street style chat. Masala Puri when served piping hot tastes so delicious. This Bangalore style street chat is very popular and is perfect for chill evenings and rainy days. This. Masala Puri when served piping hot tastes so delicious. Recipe included with step by step pictures and video.

Servings2 plates

AuthorSharmilee J

Ingredients

For Masala

2 cups dried yellow peas
4 medium sized potatoes
Water as needed
1 cup mint leaves
1 cup coriander leaves loosely packed
2 tomatoes
10 small garlic cloves
3 green chillies
one 1 inch ginger
1 teaspoon fennel seeds
2 tablespoon oil
1 teaspoon cumin seeds
2 medium sized onion
salt to taste
½ teaspoon turmeric powder
1 ½ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala
1 teaspoon chat masala powder
2 teaspoon lemon juice

For assembling

Puris as needed
Sweet chutney
Grated carrot
Raw onion
Sev
Coriander leaves

Instructions

First rinse 2 cups yellow dried peas then soak in water overnight or for at least minimum 6 hours.
Drain water rinse again and add to cooker along with 4 medium sized potatoes and salt to taste.
Add around 3 cups water.
Pressure cook for 4-5 whistles.
Let pressure release by itself then open and mash it.
Mash roughly so that whole peas is seen here and there. Set it aside.
To a mixer jar add 1 cup mint leaves, 1 cup coriander leaves loosely packed along with 2 tomatoes, 10 small garlic cloves, 3 green chillies, one 1 inch ginger and 1 teaspoon fennel seeds. Add little water.
Grind it fine and set aside.
Heat 2 tablespoon oil, add 1 teaspoon cumin seeds, let it splutter. Give a quick saute then add 2 medium sized onion.
Saute until golden.
Add the prepared paste, rinse and add water.
Give a quick saute and when it starts to boil, cook covered until raw smell leaves.
When the colour changes add salt to taste, ½ teaspoon turmeric powder, 1 ½ teaspoon red chilli powder, 1 teaspoon coriander powder, ½ teaspoon garam masala and 1 teaspoon chat masala powder.
Give a quick saute.
Add cooked peas along with rinsed water.
Mix well and add water if needed to adjust consistency. Let it boil for 10 minutes in low medium flame.
Add 2 teaspoon lemon juice.
Mix it well and switch off.
To assemble and serve : Crush few puris.
Add the masala generously. Drizzle sweet chutney.
Sprinkle grated carrot and raw onion.
Finally add coriander leaves.
Serve immediately.

Notes

Dried Peas - I used dried yellow peas, you can use dried green peas too. Do not use fresh peas. Use only dried peas for this gravy.
Puri - You can use homemade puris or can use store bought ones too. Balance - Adjust spice powders according to the masala quantity. Adjust as per your preference. The given recipe is a bit spicy but kids friendly.
Sweet Chutney - Whenever I make masala puri, I make sweet chutney previous day itself. We all love sweet chutney in masala puris so go for extra helping.
Consistency - The consistency should be pourable at the same time not too watery. Switch off when it is little runny as it will thicken after some time.
Layering - You can crush puris and add masala or just poke to make a tiny hole and then pour the masala generously.
Toppings - There is no exact measurement. The toppings can be adjusted as per your taste. I don't use raw tomatoes for topping, if you like you can add it.
Serve hot - Make sure to serve while the gravy is still hot to enjoy the taste.

Nutrition Facts

Masala Puri Recipe (Bangalore Street Style)

Amount Per Serving (125 g)

Calories 875 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 10g

Sodium 335mg15%

Potassium 2447mg70%

Carbohydrates 135g45%

Fiber 58g242%

Sugar 22g24%

Protein 51g102%

Vitamin A 2733IU55%

Vitamin C 38mg46%

Calcium 210mg21%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 4 votes (4 ratings without comment)

Masala Puri Recipe (Street Style Masala Poori)

About Masala Puri

Masala Puri Video