My mom used to make this at home. I have made lots of trial & error with this masala puri. I am sharing the one that my family loves the most. I have made this for many potluck parties too. All my friends have liked this masala puri :)
Preparation Time: 20 mins
Cooking Time: Upto 60 mins.
Serves: Makes about 10-12 plates
For the spicy gravy/masala:
Dry green peas: 1.5 cups
Potatoes: 1 large
Carrot: 1 no
Bay leaf: 1 no
Cinnamon: 1 inch stick
Cloves: 4 nos
Marati moggu: 1 no
Coriander leaves: 1/2 cup
Mint leaves: 4-6 nos
Green chillies: 4-6 nos
Red chillies: 2-3 nos
Chaat masala: 1 tsp
Dhania powder: 1 tsp
Tamarind pulp: 1 tbsp, thick tamarind extract
Onion: 1 medium sized, coarsely chopped
Oil: 1 tsp
Ginger-garlic paste: 1/2 tsp
Cumin seeds: 1/2 tsp
Salt: As needed
For the garnish:
papdi or small puffed puris.
Finely chopped red onions
Finely chopped tomatoes
taramind sweet chutney
finely chopped coriander leaves
red chili powder
For the masala/spicy gravy:
Soak the dry green peas in enough water for 4-6 hours.
Drain the water from the peas.
Peel the potatoes & carrots. Cut the potatoes & carrots in half.
Add the potatoes, soaked peas, and carrots to a pressure cooker. Cook them for 4 whistles or for 20-25 minutes on medium-high. Let it cool.
Meantime, heat a saute pan. Add oil to it & when oil is hot, throw in the cumin seeds. When seeds turn golden brown, add in the coarsely chopped onions & saute. Cook the onions for about 3-5 mins. Onions should turn translucent. Add the ginger-garlic paste & saute till the raw smell disappears.
Remove the onions from heat.
Add the cinnamon, clove, marati moggu, green chilli, red chilli, bay leaf to a blender/food processor & make a fine powder.
To this powder, add the sauteed onions & cumin seeds mixture, mint leaves, coriander leaves, cooked potatoes & carrots, a fistful of cooked peas. Make a smooth paste out of it. At this point, the spice paste will be very strong.
Drain the water from the cooked peas. Do not discard the water. Use this water for the masala.
Add the water from the cooked peas to a sauce pan. Let it boil. Add another 1/2 to 1 cup more water, if needed. When water starts boiling, add the ground spice paste.
Add the salt, tamarind pulp, dhania powder, chaat masala & mix well. Cook it on a low heat for about 20-25 mins. The spices should blend well.
Add the cooked peas to the boiling spice mixture. Cook again for another 10-15 mins. The consistency of the gravy should be like a pancake batter (dosa batter consistency)
In a large plate, slightly crush around 6-8 papdis or puris.
Add about 1/4th cup of the spicy gravy/masala.
Sprinkle the red chilli powder, salt, a tsp of green chutney, sweet tamarind chutney. (I have not added the green chutney or the sweet tamarind chutney, as our family doesn't prefer them for this chaat).
Sprinkle a tbsp each of finely chopped onions & grated carrots.
Sprinkle about a tbsp of finely chopped tomatoes.
Add a dash of lemon juice.
Add the sev generously on top & serve the masala puri immediately.
Do not use frozen peas for this masala puri. It spoils the taste. Use the dried peas only!!
The masala or the spicy gravy needs to be hot while serving. Hence keep cooking the masala on a low heat until you serve or do not forget to heat it before serving.
If the masala doesn't thicken, mix a tbsp of corn starch in 1/4th cup of cold water. Make a paste & add this paste to the boiling gravy.
If the spice level is less, make a paste of 2-3 green chillies & add it to the boiling gravy.
You could use store bought green chutney & sweet chutney.
I used store bought papdis.
Just masala puri to the core and u hv tempted me enough in d morning...:) now I need that hot plate of masala puriReplyDelete
tempting and yummyReplyDelete
I just can't stop drooling over this.... slurrp!!ReplyDelete
Looks so yummy, Sush! Mouth watering... Hehe :)ReplyDelete
Love it soooo much looks delicious :) Gonna grab it from the screen ;)ReplyDelete
Delicious and mouthwatering masala puri. Colorful dish.ReplyDelete
Very fantastic recipe. green chutney increase value and taste. I have considered this as Best Indian Food Recipes and prefer to cook on monthly basis.ReplyDelete
Thank you very much for the recipe. My wife and I were craving for Bangalore style Masala puri and hadn't got a chance to eat one in 3 years. Your blog helped us cook and fulfill our wish.ReplyDelete
Thanks you so much for the recipe.
I was carving for Masala Puri, and this is the best recipe i came across.
Just loved it!!!
I prepared masala puri today and it come very tasty and exact what u get in Bangalore chat joints. My 3 yrs old also enjoyed it. Thank you so much. Keep up the good workReplyDelete
I tried masala puri today and it come very tasty. Thank you.ReplyDelete
Awesome recepie, got bangalore down to Connecticut,. Truned out fantastic..ReplyDelete
Ate ur recipe at a friend's place....loved it. Planning of feeding my other friends with the same....thanks for sharing!ReplyDelete
Can we use white peas instead of green onesReplyDelete
Anuradha T: I do not suggest using white peas. White peas or safed vatana is used in making another chat (Maharastrian Chaat) called ragda pattice. Hence, you get the feel of ragda & not the typical Bangalore style masala puri.ReplyDelete
Tried this. Was awesome:) Thanks for the recipe.ReplyDelete
Super mouth watering recipe... will try tomorrow evening!... got all the ingradients. Thanks for the recipe :-)ReplyDelete
I tried it today.. Awesome.. Up to the mark. Adding one more point, you can add dry chilli (Byadgi) for the red color to look more yummier.
Thanks for the recipe..
Hi, i was bowled the moment i read the intro about Masala puri @ chamundi puram. i could just not stop visualizing my self there as that is my favorite adda too....which i am missing badly.ReplyDelete
Now being in Hyderabad missing all my street food in Mysore was searching for recipe and happy to find this. Treating myself and my friends in Hyderabad with this mouthwatering chat tomorrow. Thanks a lot....
Hi, I am pregnant and have been craving for Bangalore masala puri for so long .... My sister suggested this recipe and i made it the same day.my cravings have been satisfied. Amazing taste.ReplyDelete
Thank you very much for the masala puri recepie. I have tried it twice and both the times, it came out awesome. I am a bad cook and I decided to impress my wife, and your instructions were clear and specific. Thank you.ReplyDelete
Thank you for sharing this recipe. I just tried it and i must say it was awesome. I thoroughly enjoyed making as well as eating masala puri.ReplyDelete
Tried plenty of times now....tasty as ever and authentic gaadi chaat taste. Always make this with paani puri and family loves it!Have bookmarked the recipe and shared the link with family and friends. Many thanks!!ReplyDelete
Thank you all for such beautiful feedback. I'm humbled.ReplyDelete
Hi Sushma,Thankyou for this yummy masala puri recipe which i have been missing since the time i moved out of bangalore.I have tried twice in the last 1 week and it came out very well..just like the blore style..Perfect!!..Thanks again for bringing back those wonderful memories.ReplyDelete
Huh very tempting .. shd do it tomorrow to satisfy my budsReplyDelete
Super good taste...same bangalore taste. .thanks for the awesome recipe. .tried and forwarded to many of my friends. ..very happy with the result..ReplyDelete
Cant thankyou enough for this yummy masala puri which turn out to be just perfect ,,just like the bangalore style..Have tried it twice already and share with all my folks who are missing this!!Thankyou once again!!ReplyDelete