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Masala Puri

Masala Puri Chaat Recipe

Masala Puri Chaat is a Bangalore street-style chaat recipe that has comforting warmth, tangy-spicy flavors, and delightful crunch.
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Course: Appetizer
Cuisine: Indian
Keyword: Chaat Recipes, Indian Chaat
Prep Time: 15 minutes
Cook Time: 15 minutes
Soaking Time: 8 hours
Total Time: 30 minutes
Servings: 6 Servings
Author: Aayushi Patel

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.