Masala Puri


Masala puri is a popular chaat, originated in the Indian state of Karnataka which has now become famous in the entire Indian continent. 
This is Bangalore street style Masala puri, which is very addictive and tasty. It tastes delicious when you freshly make at home.

INGREDIENTS (To prepare masala):

  • 1 cup dried peas (soaked overnight)
  • 2 medium sized potatoes (boiled and mashed)
  • 1/4 tsp turmeric powder
  • Pudina/mint leaves, handful
  • Coriander leaves, handful
  • 1 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp red chilli powder
  • 3/4 tsp jeera
  • 1 tsp black salt
  • 1 1/2 tsp salt
  • 1 inch ginger
  • 3 to 4 cloves garlic
  • 1 inch cinnamon
  • 3 to 4 cloves
  • 8 to 10 green chillies
  • 1 small onion, roughly chopped
  • 1 tbsp jaggery
  • Water, 4 to 5 cups

INGREDIENTS (To prepare masala puri):

  • Puris (home made, ready to fry, store brought)
  • 1 cup onion, finely chopped
  • 1 cup carrot, grated
  • 1 cup coriander leaves, finely chopped
  • 1 cup, green chutney
  • 1 cup, sweet chutney
  • Salt to taste
  • 1 cup, fine sev 

METHOD (To prepare masala) 

  1. Soak dried peas overnight. Drain water. 
  2. Pressure cook soaked peas, potatoes with 3 to 4 cups water, turmeric powder and salt for 3 to 4 whistles.
  3. Mash the potatoes. Keep aside.
  4. In a mixer jar  add the other masala ingredients and grind to a smooth paste adding little water. Keep aside.
  5. In a large pan, add the boiled peas, mashed potatoes and mix well.
  6. Add the ground masala paste and mix well. Add desired amount of water. Boil on a medium low flame for about 20 to 25 minutes. Adjust consistency by adding water.
  7. Keep it aside for 4 to 5 hours for better taste. After 4 hours if the gravy become thick you can add water or even paani prepared for paani puri and boil on a low flame.

METHOD (To prepare masala puri)

  1. In a plate, crush around 6 to 8 puris.
  2. Add 2 to 3 ladles of prepared masala. 
  3. Add 1 tsp of green chutney and sweet chutney each.
  4. Add handful finely chopped onions and grated carrot. Sprinkle some salt.
  5. Garnish with sev and chopped coriander leaves. 
  6. Enjoy it hot.

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