Masala Puri Recipe (Bangalore Style Chaat)
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5
86 reviews
Excellent
Masala Puri Recipe (Bangalore Style Chaat)
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Masala Puri is a Bangalore-style chaat featuring white peas cooked and ground into a spiced paste combined with a flavorful peas gravy. The dish assembles crushed pani puri shells filled with this mixture and topped with fresh onions, tomatoes, coriander leaves, chaat masala, and optional tamarind chutney and lemon juice to create a tangy, spicy savory snack with a crunchy and soft texture contrast.
Description
This Masala Puri recipe begins with soaking and pressure cooking white peas until tender, which are then ground with an aromatic blend of whole spices, roasted chana dal, garlic, ginger, green chilies, coriander leaves, and fresh coconut to form a smooth masala paste. Separately, a peas gravy is prepared by sautéing onions in oil, adding red chili powder, sugar, salt, and water to create a mildly sweet and spicy base.
Assembly involves crushing pani puri shells and layering them with the spicy masala paste and peas gravy, finishing with finely chopped onions, tomatoes, and coriander leaves for freshness. Chaat masala, lemon juice, and optional tamarind chutney can be added to balance flavors with tang and sweetness. This dish combines crispy puris and soft, flavorful fillings making it a common street food style chaat enjoyed as a snack or appetizer.
Variations include substituting white peas with dried green or fresh green peas; soaked peas can also be cooked in an Instant Pot for convenience. Adding grated vegetables like carrots or cucumber provides extra texture, while raw unripe mango can contribute tanginess in season. It’s best to assemble just before serving to keep ingredients from becoming soggy, and the recipe can be scaled to suit different batch sizes.
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Ingredients
For cooking white peas
- 250 grams white peas or dried green peas or 1 cup, dried
- 2 cups water
- ¼ teaspoon salt
- ⅛ teaspoon turmeric powder or 2 to 3 pinches (ground turmeric)
For masala paste
- 1 inch cinnamon
- 2 cloves
- 2 marathi moggu (kapok buds)- optional
- 1 to 2 mace strands
- 2 pinches nutmeg or grated nutmeg, powder
- 1 tablespoon coriander seeds
- ½ teaspoon cumin seeds
- 1 tablespoon chana dal roasted husked bengal gram, roasted
- 3 to 4 garlic chopped, medium cloves
- ½ inch ginger - chopped
- ½ cup Coriander leaves cilantro, chopped
- 1 to 2 green chilies
- ¼ cup coconut tightly packed, fresh
- ¼ cup white peas cooked
- ⅓ cup water for grinding
For making peas gravy
- 1 tablespoon neutral cooking oil generic cooking oil
- ⅓ cup onion chopped
- ¼ teaspoon red chili powder or cayenne pepper or hot paprika
- 1 cup water
- 2 teaspoons sugar or as required
- salt as required
For assembling masala puri
- 16 to 20 pani puri or golgappa puris - crushed, as required
- ⅓ cup onion finely chopped
- ⅓ cup tomato finely chopped
- ¼ cup Coriander leaves finely chopped
- chaat masala - as required
- lemon juice - as required
- tamarind chutney - optional, as required
- salt or black salt, as required, regular
Instructions
Pressure cooking white peas
- Rinse and then soak dried white peas in enough water overnight or for 8 to 9 hours.
- Drain all the water and add them in a stovetop pressure cooker. Also add salt and turmeric powder.
- Then add water.
- Pressure cook for 15 to 20 minutes or for 10 to 12 whistle on medium heat. When the pressure falls down on its own, then only 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 white 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 roasted chana dal, garlic cloves (chopped), ginger (chopped), chopped coriander leaves, green chilies (chopped) and fresh coconut.
- Add cooked peas.
- Add water and grind to a smooth and fine paste. There should not be any small chunks of any ingredient in the paste. Keep aside.
Making white peas gravy
- Heat oil in a pan and add chopped onions.
- Mix and saute for 1 to 2 minutes.
- Then add 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 and add water.
- Season with sugar as per your preference. Also add salt as per taste.
- Mix very well and simmer on a low to low-medium heat. Stir at intervals so that the mixture does not stick to the pan.
- 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 heat. Cover and keep aside.
- Meanwhile when the peas gravy is cooking, you can finely chop onion, tomato, 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 them hot or warm.
Notes
- Dried green or fresh green peas can replace white peas, soaking overnight before cooking.
- White peas can be pressure cooked in an Instant Pot on high for 30 minutes with 3 cups of water.
- Add grated vegetables like carrots, beetroots, or chopped cucumber as optional toppings.
- Raw unripe mango adds tanginess during its season.
- Tamarind chutney can be added for sweetness and flavor balance.
- Assemble the chaat just before serving to prevent sogginess.
- The recipe quantity can be adjusted easily for small or large batches.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
67g
(22%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
1957mg
(82%)
Potassium
903mg
(19%)
Fiber
23g
(92%)
Sugar
12g
(24%)
Vitamin A
462IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin C
9mg
(10%)
Vitamin E
2mg
Vitamin K
22µg
Calcium
89mg
(9%)
Vitamin B9 (Folate)
237µg
Iron
5mg
(28%)
Magnesium
107mg
(27%)
Phosphorus
318mg
Zinc
3mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1957mg | 82% |
| Potassium | 903mg | 19% |
| Fiber | 23g | 92% |
| Sugar | 12g | 24% |
| Vitamin A | 462IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 9mg | 10% |
| Vitamin E | 2mg | |
| Vitamin K | 22µg | |
| Calcium | 89mg | 9% |
| Vitamin B9 (Folate) | 237µg | |
| Iron | 5mg | 28% |
| Magnesium | 107mg | 27% |
| Phosphorus | 318mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
86 reviews
Excellent
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