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Masala Puri Recipe (Bangalore Style Chaat)
5 from 86 votes

Masala Puri Recipe (Bangalore Style Chaat)

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.

Prep Time
9 hrs
Cook Time
20 mins
Total Time
9 hrs 20 mins
Servings: 4
Calories: 403 kcal
Course: Snacks
Cuisine: Indian

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
    Cup of Yum
  1. Rinse and then soak dried white peas in enough water overnight or for 8 to 9 hours. 
  2. Drain all the water and add them in a stovetop pressure cooker. Also add salt and turmeric powder.
  3. Then add water.
  4. 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.
  5. Once the white peas are cooked then proceed to the next step.
Making masala paste
  1. Now in a grinder jar, add the whole spices mentioned under the list 'For masala paste' in the ingredients section above. 
  2. Also add roasted chana dal, garlic cloves (chopped), ginger (chopped), chopped coriander leaves, green chilies (chopped) and fresh coconut.
  3. Add cooked peas.
  4. 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
  1. Heat oil in a pan and add chopped onions.
  2. Mix and saute for 1 to 2 minutes.
  3. Then add red chili powder and mix well.
  4. Now add the green masala paste. Mix well and saute for a minute.
  5. Then add the cooked white peas and add water.
  6. Season with sugar as per your preference. Also add salt as per taste.
  7. 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.
  8. 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.
  9. 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
  1. On a plate, crush 4 to 5 puris which we use for pani puris.
  2. Pour the peas gravy. If you like some sweetness, then you can add sweet tamarind chutney at this step.
  3. Top with some finely chopped onions and tomatoes. You can also add grated carrot as this step.
  4. Sprinkle chaat masala, black salt or regular salt. Also drizzle some lemon juice all over.
  5. 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.
  6. Lastly add some chopped coriander leaves on top.
  7. 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

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: 4 Serving

Amount Per Serving

Calories 403

% 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.