Masala Puri Chaat is a quintessential Bangalore street food that food enthusiasts love for its comforting warmth, tangy-spicy flavors, and delightful crunch. This lip-smacking snack celebrates textures and tastes, making it a perfect evening treat or a hearty meal.
I have never been to Banglore. But, I have been blogging long enough to learn about regional recipes, and this one really caught my attention. My good friend Sneha, makes this delicious Masala Puri Chaat. She always shares it with me whenever she makes it as I love it so much.
I find this recipe a delicious take on the Ragda Pani Puri I grew up eating. We also add the pani puri pani to the recipe. While, this Banglore street-style masala poori chaat recipe, just uses the ragda with more toppings. I know, that another way of serving masala puri chaat is over crushed crispy chaat puris, but I like it serving this in whole puri better!
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What is Masala Poori Chaat?
Masala Puri Chaat is a popular Indian street food originating from Bangalore. It is a savory snack made with crushed puris (crispy flat puris), hot and spicy masala gravy prepared from white peas, and a variety of toppings like onions, tomatoes, sev, and chutneys. The dish is known for its unique combination of flavors and textures – the warmth of the masala, the crispiness of the puris, the freshness of raw vegetables, and the tangy-sweet notes of chutneys. Often enjoyed as a comfort food, it’s a delightful treat that captures the essence of Bangalore’s vibrant street food culture. It is absolutely delicious and reminds me of enjoying a different version of Ragda pani puri.
You can try my Samosa Chaat recipe here.
Why Masala Puri Chaat is a Bangalore Favorite
Masala Puri Chaat holds a special place in the hearts of Bangaloreans. It’s a dish that’s both nostalgic and versatile, perfect for rainy days or casual gatherings. The earthy warmth of the masala gravy paired with the crispiness of puris and the freshness of raw veggies creates a harmony of flavors that’s hard to resist.
So, gather your ingredients and treat yourself to this iconic street-style delight at home. It’s sure to transport you straight to the bustling streets of Bangalore with every bite!
Why You'll Love This Recipe?
- Authentic Taste at Home: This recipe brings the authentic flavors of Bangalore’s street food right into your kitchen.
- Easy to Customize: You can tweak the spice levels, add extra toppings, or include ingredients like boiled potatoes or sprouts to suit your preferences.
- Burst of Flavors: The combination of tangy tamarind chutney, spicy green chutney, and warm, flavorful masala gravy creates an explosion of taste in every bite.
- Perfect for Any Occasion: Whether it’s a casual snack, a party appetizer, or a family treat, Masala Puri Chaat fits every mood and occasion.
- Comforting and Satisfying: The hearty gravy paired with crispy puris and fresh toppings makes it a wholesome and satisfying dish.
- Vegan - This recipe is naturally vegan!
Ingredients To Make This Masala Puri Chaat
Dry White Peas - I am using dried white peas for this recipe, but you can also use dried green peas for this recipe.
Potatoes - You will also need a boiled potato to the recipe for the masala gravy.
Oil - Use any neutral flavored oil to make the masala for this recipe.
Cumin Seeds - We will be adding cumin seeds to the tempering of this recipe.
Onions and Tomatoes - The curry base is made using onions and tomatoes in this recipe.
Aromatics - We will be using garlic, ginger, and green chilies for aromatics.
Herbs - Add cilantro stalks and mint to add a beautifully refreshing herby flavor.
Spices - Add turmeric, red chili powder, coriander powder, cumin powder, black salt, amchur (dry mango powder), and salt.
Water- Use water to adjust the consistency of the masala gravy.
Pooris - I buy store bought chaat pooris.
Toppings - Add grated carrots, finely chopped red onions, tomatoes, and cilantro for toppings. Also add sev on the top before serving.
Step-by-Step Recipe
Step 1: Prepare the Masala Gravy
Heat oil in a pan and add cumin seeds. Let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger, garlic, and green chilies. Sauté for a minute until aromatic.
Now add cilantro stalks and mint. Saute until they soften.
Stir in the chopped tomatoes and cook until they turn soft and mushy.
Add turmeric powder, coriander powder, cumin powder, red chili powder, black salt, amchur powder, and salt. Mix well.
Add about ¼ cup of cooked white peas to the pan. This will help thicken the curry.
Blend this mixture into a smooth paste using a mixer grinder (add a little water if needed).
Return the paste to the pan and add the cooked potatoes, and white peas along with the water used for cooking them.
Simmer the gravy for 8-10 minutes, mashing some peas to thicken the consistency.
Finish with garam masala, chaat masala, and fresh coriander leaves. Adjust seasoning as needed.
Step 2: Assemble the Masala Puri Chaat
Take a serving plate and add 6-8 puris to form a base. Pop the puris gently on the top with the help of a spoon or your thumb.
Pour a generous ladle of hot masala gravy over the puris.
Top with chopped onions, tomatoes, and grated carrots.
Drizzle tamarind chutney and green chutney as per your taste.
Sprinkle nylon sev generously for a crunchy texture.
Garnish with fresh coriander leaves and a squeeze of lemon juice.
Expert Tips To Make This Recipe
- Consistency of Gravy: The masala gravy should be thick yet pourable. Adjust water accordingly while simmering.
- Freshness: Use grated carrots, and freshly chopped onions, tomatoes, and coriander for a vibrant flavor.
- Customization: Add sprouted moong for extra nutrition and texture.
- Chutneys: Balance the sweetness of tamarind chutney with the spiciness of green chutney to suit your palate.
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Masala Puri Chaat Recipe
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
To Make The Masala Gravy
- 1 cup Dried White Peas soaked overnight and pressure-cooked
- 2 Potatoes Boiled
- 2 tablespoons Oil
- 1 teaspoon cumin seeds
- 1 Large Onions chopped
- 4-5 garlic cloves
- 1 inch piece of ginger
- 2 green chilies
- ½ Cup Mint Leaves
- ¾ Cup Cilatro Stalks
- 2 Small Tomatoes chopped
- ½ Teaspoon Coriander Powder
- ½ Teaspoon Cumin Powder
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Garam Masala
- ½ Teaspoon Black Salt
- 1 Teaspoon Amchur Dry Mango Powder
- 1 Teaspoon Salt to taste
- 2-3 cups water adjust consistency as needed
- A handful of fresh coriander leaves chopped (for garnish)
For The Chaat Assembling
- Puri crispy flat puris used for pani puri or sev puri
- ½ Cup Onions finely chopped
- ½ Cup Tomatoes finely chopped
- ¼ Cup Carrots Grated
- ½ Cup Nylon Sev
- 2 Tablespoons Cilantro Leaves chopped
- Tamarind chutney sweet and tangy
- Green chutney spicy
- Lemon wedges optional
Instructions
Cook The White Peas and Potatoes In The Instant Pot
- Drain the water from the soaked dried white peas, and add it to the metal pot of the instant pot.
- Wash the potatoes thoroughly and add it to the pot. Add 1 teaspoon salt.
- Add 3 cups of water.
- Close the lid. Make sure the vent is in sealing position.
- Pressure cook for 12 minutes.
- Let the pressure release naturally for 5 minutes, and then do a wuick pressure release.
To Make The Masala Gravy
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for a minute until aromatic.
- Now add cilantro stalks and mint. Saute until they soften.
- Stir in the chopped tomatoes and cook until they turn soft and mushy.
- Add turmeric powder, coriander powder, cumin powder, red chili powder, black salt, amchur powder, and salt. Mix well.
- Add about ¼ cup of cooked white peas to the pan. This will help thicken the curry.
- Blend this mixture into a smooth paste using a mixer grinder (add a little water if needed).
- Return the paste to the pan and add the cooked potatoes, and white peas along with the water used for cooking them.
- Simmer the gravy for 8-10 minutes, mashing some peas to thicken the consistency.
- Finish with garam masala, chaat masala, and fresh coriander leaves. Adjust seasoning as needed.
Assemble The Chaat
- Take a serving plate and add 6-8 puris to form a base. Pop the puris gently on the top with the help of a spoon or your thumb.
- Pour a generous ladle of hot masala gravy over the puris.
- Top with chopped onions, tomatoes, and grated carrots.
- Drizzle tamarind chutney and green chutney as per your taste.
- Sprinkle nylon sev generously for a crunchy texture.
- Garnish with fresh coriander leaves and a squeeze of lemon juice.
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