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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

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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