Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala poori in many street side chaat shops. It has a special flavour and taste. We all love it.
Bangalore is known for its chaat recipes next to masala Dosa. Recently when my daughter was asking me to make masala puri at home, I tried to recreate the street style chaat shops version after watching many YouTube videos. I made an easy Karnataka style peas masala and used store bought readymade pani poori. The combination of crushed poori topped with hot and spicy Green peas masala, tangy and sweet chutney garnished with grated carrots, onion, coriander leaves with a hint of lemon tastes perfect for Bangalore weather in the evenings and in rainy days. Actually there are two versions of Bangalore masala puri recipe.
Today I have shared masala puri which is close to the ones I tasted in chaat shops. Soon I will try to share Bangarpet ones. Friends, do try this recipe and let me know your feedback.
Check out my other Karnataka recipes
Masala puri recipe | Bangalore street style masala poori
Ingredients
Main Ingredients
- ½ cup Dried green peas
- 1 Potato
- Water and salt as needed
To grind
- 2 inch Cinnamon
- 3 Cloves
- 1 inch Ginger
- 10 Garlic cloves
- 1 Cardamom
- Tamarind Gooseberry size
- 2 Big onion
- 1 tsp Jaggery
- ¼ tsp Pepper corns
- ½ tsp Cumin seeds
- 4 – 6 Byadgi Red chilli
- Mint leaves handful
- Coriander leaves fistful
- ¼ cup Roasted gram dal / Daliya / Pottukadalai
- Water and salt to grind
To make masalapuri
- 15 Readymade puri
- 1 Big onion (chopped)
- 1 Carrot (grated)
- Coriander leaves few
- Bhujia /Sev / Omapodi to garnish on top
- Sweet chutney optional
- pinch Chaat masala
- pinch Roasted jeera powder
Instructions
- Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles.
- Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside.
- Grind all the ingredients given under " to grind" to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed.
- Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside.
- Deep fry readymade puri and set aside.
- To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.
Video
Notes
- Adjust the quantity of spice powders as per your taste.
- You can skip potato but it gives a thickness to the gravy.
- Do not forget to use mint leaves as it gives a nice flavor.
- Addition of Sweet chutney is optional. But I used it as my daughter loves that way.
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Try this Bangalore style Masala puri chaat and enjoy !
