Masala Puri Recipe | Bangalore Street Style Masala Poori Chaat

Masala Puri Recipe | Bangalore Street Style Masala Poori Chaat Recipe with detailed photo and video recipe. This is an extremely popular Bangalore or South Indian street food chat recipe made with fried puri and white peas curry. It is basically a mix of all the chaat ingredients mixed in a savoury and spicy Ragda curry. It is said to have originated in Bangalore and the Mysore region but has taken over all the major cities of India and the region.

Masala Puri Recipe | Bangalore Street Style Masala Poori Chaat Recipe with step-by-step photo and video recipe. Chaat recipes are ultra-popular across cosmopolitan cities in India, especially with younger generations. They have different procedures to make unique ingredients originating from their native place. One such simple, tasty, and popular chaat recipe from South India is masala puri, known for its saucy texture.

As you may know, most chat recipes originated from Delhi or Mumbai streets and have engulfed the entire nation. Each metro city has something to offer in the street food section, particularly in chaat recipes. One such straightforward chaat recipe is the masala poori, which has different origins. However, the variation from south India, particularly from the Bangalore and Mysore regions, has taken the recipe to another level. Unlike other regions, masala poori, here in Bangalore, is made saucier with lots of ragda gravy. The deep-fried snacks like puri and fine mixture are topped on top of this sauce with a hint of green and tamarind chutney. hence, in each bite, it would explode with taste combination and popularity.

Furthermore, I would like to add 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. However, if you can, prepare these deep-fried puris at home with a crisp and complex texture. Secondly, the best part of the ragda sauce you prepare for this recipe can be reused again for this recipe and also for raga chaat, ragda tikki and various other chaat recipes. Hence, plan the recipe accordingly for reusability. Lastly, the ragda has to be extremely hot and also have a 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 Recipe 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. Furthermore, I would also like to mention my other detailed recipe collection like,

• Sandwich Recipes
• Paratha Recipes
• Snacks Recipes

About Masala Puri Chaat

Chaat recipes are popular street food from every nook and corner of each state of India. Each region and cosmopolitan city has its unique offerings for Indian chaat recipes. One such hugely popular chaat recipe is Masala Puri Chaat or Masala Poori from the southern state of Karnataka, particularly from Bangalore City. Unlike other chaat recipes, it combines sweet, spicy, and sour tastes with specially prepared Ragda curry.

Chaat recipes are known for their versatility and adaptation to local needs and taste buds. Masala Puri chaat also has many significant variations across different states of India. The most popular way is to add all the dry and wet ingredients and condiments with a papdi and ragda curry base. However, it can also be made as dry or semi-dry chaat with deep-fried puri. In addition, the ragda can be replaced with other curry bases like green peas or chickpea masala curry.

Video Recipe

Recipe Card for Masala Puri

How to Make Masala Puri with Step-by-step photos:

masala puri gravy preparation:

1. firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.
   
2. take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove.
   
3. add 3 cup water and pressure cook for 5 to 6 whistles.
   
4. mash the potato slightly, adjusting the consistency as required. keep aside.
   
5. now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.
   
6. also add 1 onion, 1 tsp ginger garlic paste and saute slightly.
   
7. further, add 1 tomato and saute until the tomatoes turn soft and mushy.
   
8. cool completely and transfer to a blender.
   
9. add ½ cup mint and ¾ cup coriander.
   
10. blend to smooth paste adding water if required. keep aside.
    
11. in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.
    
12. now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.
    
13. saute on low flame until spices turn aromatic.
    
14. add in prepared masala paste and saute for 5 minutes.
    
15. further, add in boiled white peas and mix well.
    
16. add 1 cup water and 1 tsp salt.
    
17. mix well adjusting consistency as required.
    
18. cover and simmer for 10 minutes, or until the flavours are well absorbed.
    
19. masala puri curry is ready to enjoy.
    

masala puri assembling:

1. firstly, in a plate crush 4 puri used to prepare pani puri.
   
2. pour in a ladleful of prepared masala puri gravy.
   
3. now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.
   
4. also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
   
5. finally, enjoy masala puri recipe sprinkling chaat masala if required.
   

Notes

• firstly, adjust the consistency of the gravy based on the 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.