Masala Puri

Masala puri is the most popular street food of Karnataka. I love this chaat –  without a doubt it’s my favourite. Crushed crunchy puris soaked up in the spicy, tangy masala gravy, topped with onion, tomato and carrots… no other street food can beat this! This was one of the highlights of my regular visits to ajji mane (grandma’s place) in Mysore. There was this particular street vendor where we went regularly throughout my stay and I always ate masala puri. Yumm…

Now that the street vendor is not easily accessible, I recreate it at home and its a family favourite. When I make it, it replaces my dinner and the next day lunch too 😉

The initial gravy might hit you as too spicy, but hang on… assemble it fully and then see the magic it creates on your tastebuds.




For the masala:

Dried green peas (blue peas) – 2 cups
Potato – 1 medium, peeled and halved
Oil – 1 tbsp
Onion – 1 medium, chopped
Bay leaf – 1
Cumin seeds – 1 tsp
Cloves – 4-5
Cinnamon – 1 small piece
Dry red chilli – 2-3
Coriander powder – 2 tsp
Ginger – ½ inch, grated
Garlic – 1-2 cloves, grated
Coriander leaves – ½ bunch
Mint leaves – a handful
Green chilli – 4-5 or as pet taste
Chaat masala – 2 tsp
Tamarind pulp – 2-3 tbsp
Salt to taste

To serve:

Papdi or puri
Onion, finely chopped
Carrot, grated
Tomato, finely chopped
Coriander leaves, chopped
Green chilli, chopped (optional)
Lemon juice


To make the masala:

  1. Soak the dried green peas in sufficient water for 5-6 hours. Drain and rinse with fresh water
  2. Add enough water, salt and potato. Boil and simmer until the peas and potato are cooked. Make sure the peas still holds its shape and is not mushy (around 20-25 minutes)
  3. Heat oil in a fry pan or kadhai. Add cumin seeds and let it splutter
  4. Add bay leaf, cinnamon, cloves, dry red chilli and saute for a few seconds
  5. Add onion and fry until it is translucent. Add ginger, garlic and fry until the raw smell goes
  6. Turn off the flame and let it cool
  7. Transfer the mixture into a mixer/food processor and add green chill, coriander leaves, mint leaves, boiled potato and ¼ cup cooked peas
  8. Grind into a fine paste using some water
  9. Drain the excess water from boiled peas into a saucepan. Bring the water to boil
  10. Once it starts boiling, add the ground paste, tamarind pulp and chaat masala
  11. Add 1-2 cups of water to adjust the consistency. Let is simmer for 15-20 minutes (the consistency of the gravy should be slightly thin, like dosa/pancake batter)
  12. Add the cooked peas and boil for further 10-15 minutes
  13. The masala is ready to be served

To assemble and serve:

  1. Take 6-7 papdi/puri onto a plate and lightly crush them
  2. Add the prepared masala on the puris
  3. Squeeze some lemon juice on top
  4. Top it with onion, carrot, tomato, coriander leaves, green chilli
  5. Top it with sev and serve immediately


  • Use only dried green peas to make the masala. Fresh/frozen green peas will not work for this dish
  • Assemble the masala puri just before serving
  • Always make sure the masala is hot while serving
  • You may use date tamarind chutney and green chutney while serving if you like



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