This Masala Puri is a Bangalore Style Chaat, a street food loved by all. This style of Masala Puri is watery, abundance of flavors, heat from the green chilies and so addictive.
One rainy evening, under a tiny umbrella, my cousin and I cozying up to each other walk carefully making sure not to step on a puddle of dirty water to a place we visit often. A walk through that lane often led to neighbors standing by the gate greeting us, you’d also stumble upon many stories and secrets. Bangalore screams of diverse residents, clusters of original inhabitants and a multi cultural feel and it has a colorful aura to it.
Both Viji and I could Hansel and Gretel through the suburb on a food trail. The smells that street food gives out is intoxicating in ways I can’t explain. We both make our way to the main street where there is a plethora of choices, each one screaming and calling at us. We both had big appetites for anything tasty and street food. We hop on to the first stall that serves up Masala Puri.
The sizzling humongous iron tawa has the peas masala steaming away pushed to the sides. The cook behind the tawa keeps mixing and tossing, the chill in the weather, the steam from the masala, that smell of chaat was truly magical. We order one plate, share and then decide to get another plate to satiate our hunger for chaat. We’ve always done that and still do. With stomachs full to the point that it aches, we get back home to aunt who has no appreciation for chaat or our wet hair 😀 . Memories of childhood always evokes feeling when there’s chaat in the mix. Because it just wasn’t about the chaat, it was so much more.
Bangalore Masala Puri, is very special to this region. I haven’t found a single place that mimics the taste of Bangalore, so the solution is to make it and enjoy.
Make this for your next party, it’s delicious and easy. Masala Puri Chaat at home! This mouth-watering recipe is incredibly simple to make, and your friends and family will absolutely rave about the incredible results!
While Bangalore Masala Puri is a great appetizer, it can be a full meal! This recipe works perfectly for dinner, be it for a party of one or for the entire family. One of the best things about Masala Puri Chaat, aside from their dig-right-in appeal, is it reminds you of home. You can serve it with aloo tikki or samosa too, so GOOD!
Bangalore Masala Puri is simple to make
When entertaining friends and family, especially during Diwali , if you are like me you want to keep it simple yet packs a punch, this is your answer. When I’m entertaining, I love those type of recipes.
I get easily distracted and side tracked, so complicated recipes are a no-go if I’m trying to make something while interacting. This Bangalore style masala puri is such a great option to throw together quickly and easily while hanging out with your guests. They can even help out to make their own plates.
What Are The Main Ingredients In this Masala Puri Chaat?
- Crispy Puri
- Peas Masala
- Toppings
How to make the Masala for Bangalore style Masala Puri
First start with soaking the peas. You can use white or green dried peas. What you have to keep in mind is not to cook it to an absolute mush, it has to be cooked to perfection.
To make the masala, there are few ingredients, each ingredient is a MUST.
There’s no substitution for green chilies, it’s needed.
Use the right amount of cilantro and mint together
The masala should be slightly watery.
Assembly of the Masala Puri Chaat
Use the flat puris that you find at stores or the puri what you use for pani puri.
In a shallow plate, add the puris first and crush it a bit, not too fine, but in thirds.
Add 2 ladleful’s of the masala. Top it with onion, tomato, cilantro and sev, very important.
The chutneys are key too. The tamarind chutney is a must. You can skip the green chutney, but sweet chutney is a must.
Top with a pinch of chaat masala powder, powdered toasted cumin powder.
Serve HOT. Enjoy!
If you make this Bangalore style Masala Puri/Masala Puri,, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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- Green or white dried peas - 2 cups soaked overnightg
- 2 tbsp oil
- 1 onion - chopped
- 2 garlic
- small piece ginger
- 5 green chilies
- ½ cup cilantro
- 4 springs mint
- 1 clove
- for masala paste:
- 1 tbsp oil
- Bay leaf
- 1 tsp chili powder
- ½ tsp toasted cumin powder
- pinch black salt
- Water
- Puri
- Tamarind chutney
- Green chutney
- Sev
- Onion, finely chopped
- Tomato , finely chopped
- Cilantro or coriander leaves, chopped
- touch of chaat masala
- Wash and soak the dried peas overnight with 4 cups of water or atleast for 6 hours.
- You can cook the peas over a stove top, instant pot or my preferred method a pressure cooker. Cook it with little turmeric powder and a clove. Add about 4 cups of water and let it cook for about 4 whistles and turn off the stove and let it settle. Set aside.
- In a pan add oil, add the onion, ginger and garlic, saute it for about 2 minutes. You don't want it to caramelize or brown, just translucent. Switch off the heat and let cool. Once cool, blend it with cilantro, mint and take that clove you cooked the peas with and add it to this mixture. Blend to a smooth paste.
- In a pan, add oil, bay leave and saute. Add the chili powder, cumin powder and the masala paste, cook just for a minute. Add the cooked Peas along with the water, add salt. Mix. The consistency should be slightly runny. . Simmer it for about 10 minutes. Adjust the water according to your liking. Masala Puri is slightly watery.
- In a shallow bowl, add the puris, the peas masala, toppings, sev and serve hot
