masala puri recipe | bangalore street style masala poori chaat recipe with detailed photo and video recipe. an extremely popular bangalore or south indian street food chat recipe made with fried puri’s and white peas curry. basically a mix of all the chaat ingredients mixed in a savory and spicy ragda curry. it is said it originated in bangalore and mysore region, but has totally taken over all the major cities of india and region.
as you may know, most of the chat recipes have originated from either delhi or mumbai streets and have engulfed the entire nation. having said that each metro city has something or other to offer in the street food section or particularly in chaat recipes. one such easy and simple chaat recipe is masala poori recipe which has different origins. however the variation from the south india particularly from the bangalore and mysore region has taken the recipe to another level. unlike other regions masala poori, here in bangalore it is made saucier with lots of ragda gravy. the deep-fried snacks like puri and fine mixture is topped on top of this sauce with a hint of green chutney and tamarind chutney. hence in each bite it would explode with taste combination and hence its popularity.
furthermore, i would like to add few more tips, suggestions and variations to the masala puri recipe. firstly, i have used the store-bought deep-fried puri for this recipe which works perfectly alright. however, if you get a chance prepare these deep-fried puri’s at home with a crisp and hard texture. secondly, the best part of the ragda sauce you prepare for this recipe can be reused again for this recipe and also for radga chaat, ragda tikki and for various other chaat recipes. hence plan the recipe accordingly for reusability. lastly, the ragda has to be extremely hot and also thin consistency. however, once it is rested, it would thicken due to ragda. hence you may have to adjust the consistency and serve it hot.
finally i request you to check my other detailed chaat recipes collection with this post of masala puri recipe. it mainly includes my other detailed recipes like, pani puri, sukha bhel, ragda puri, sev puri, papdi, black chana chaat, peanut chaat, samosa chaat, onion samosa, papdi chaat. further to these i would also like to mention my other detailed recipes collection like,
masala puri video recipe:
recipe card for bangalore street style masala poori chaat recipe:
masala puri recipe | bangalore street style masala poori chaat recipe
Ingredients
for pressure cooking:
- 1 cup white peas
- water, for soaking
- 1 potato, peel & chop
- ½ tsp turmeric
- ½ tsp clove
- 3 cup water, for pressure cooking
for masala paste:
- 2 tbsp oil
- 1 tsp fennel / saunf
- 1 onion, sliced
- 1 tsp ginger garlic paste
- 1 tomato, chopped
- ½ cup mint / pudina
- ¾ cup coriander
for curry:
- 2 tbsp oil
- ¾ tsp cumin / jeera
- 1 bay leaf
- 1 inch cinnamon
- ½ tsp chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1 cup water
- 1 tsp salt
for serving (1 serve):
- 4 puri
- 1 tsp tamarind chutney
- 1 tsp green chutney
- 2 tbsp spicy sev
- 2 tbsp tomato, finely chopped
- 2 tbsp onion, finely chopped
- 1 tsp coriander, finely chopped
- pinch chaat masala
Instructions
masala puri gravy preparation:
- firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.
- take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove.
- add 3 cup water and pressure cook for 6 whistles.
- mash the potato slightly, adjusting the consistency as required. keep aside.
- now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.
- also add 1 onion, 1 tsp ginger garlic paste and saute slightly.
- further, add 1 tomato and saute until the tomatoes turn soft and mushy.
- cool completely and transfer to a blender.
- add ½ cup mint and ¾ cup coriander.
- blend to smooth paste adding water if required. keep aside.
- in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.
- now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.
- saute on low flame until spices turn aromatic.
- further, add in boiled white peas and mix well.
- add 1 cup water and 1 tsp salt.
- mix well adjusting consistency as required.
- cover and simmer for 10 minutes, or until the flavours are well absorbed.
- masala puri curry is ready to enjoy.
masala puri assembling:
- firstly, in a plate crush 4 puri used to prepare pani puri.
- pour in a ladleful of prepared masala puri gravy.
- now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.
- also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
- finally, enjoy masala puri recipe sprinkling chaat masala if required.
how to make masala puri with step by step photo:
masala puri gravy preparation:
- firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.
- take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove.
- add 3 cup water and pressure cook for 5 to 6 whistles.
- mash the potato slightly, adjusting the consistency as required. keep aside.
- now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.
- also add 1 onion, 1 tsp ginger garlic paste and saute slightly.
- further, add 1 tomato and saute until the tomatoes turn soft and mushy.
- cool completely and transfer to a blender.
- add ½ cup mint and ¾ cup coriander.
- blend to smooth paste adding water if required. keep aside.
- in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.
- now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.
- saute on low flame until spices turn aromatic.
- add in prepared masala paste and saute for 5 minutes.
- further, add in boiled white peas and mix well.
- add 1 cup water and 1 tsp salt.
- mix well adjusting consistency as required.
- cover and simmer for 10 minutes, or until the flavours are well absorbed.
- masala puri curry is ready to enjoy.
masala puri assembling:
- firstly, in a plate crush 4 puri used to prepare pani puri.
- pour in a ladleful of prepared masala puri gravy.
- now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.
- also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
- finally, enjoy masala puri recipe sprinkling chaat masala if required.
notes:
- firstly, adjust the consistency of gravy based on thickness you are looking for.
- also, increase the amount of green chilli based on spiciness.
- additionally, in place of white peas you can also use green peas.
- finally, masala puri recipe tastes great when prepared spicy.