Masala puri chaat step-by-step recipe with photos.
What is masala puri chaat
Masala puri is the most popular street food that originates from Karnataka. It is widely popular in Mysore-Bangalore region. Masala puri chaat is made with a spicy masala blue peas base, puri used in pani puri, and topped with raw vegetables.
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.
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.
Dried blue peas: This dish is made with dried blue peas. Do not make it with fresh or frozen peas as this dish will not taste the same. Fresh/frozen peas will turn mushy, thereby not giving the right texture to this dish.
Carrot and potato: Carrot and potato are used to add thickness and volume to the masala base. You may add either one of them or both. Keep in mind that adding potato will make the masala base thick, so you will need to adjust the consistency accordingly.
Onion: Onion adds a great flavour to the dish. Use red/pink onions and not brown or white onions to make this dish.
Spices: I use both whole spices and powdered spices here. The whole spices used are cumin seeds, cinnamon, clove, and bay leaf. The powdered spices used are coriander powder and chaat masala.
Other ingredients: Ginger, garlic, green chilli, coriander leaves, mint leaves, and tamarind pulp also goes into making this dish.
To assemble: Puri (or papdi), onion, tomato, carrot, coriander leaves, green chilli, lemon juice, and sev. You may skip green chilli and lemon juice depending on your preference.
This versatile masala base can be used to make other Karnataka-style chaats too. Here are some ways you can use the masala base apart from masala puri chaat.
Pani puri: Karnataka-style pani puri has this masala base filled into the puri instead of potatoes. Make a hole in the puri, pour some masala base and top with onions. Fill them with either sweet or spicy pani just before serving.
Bhel puri: Karnataka-style bhel puri is called churumuri and is pretty different from the North Indian bhel puri. It is rather wet as it has a good amount of wet ingredients. Some chaat carts use a small amount of this masala base to make bhel puri. It tastes very different from regular bhel puri and absolutely delicious.
Tips and tricks
Use only dried blue peas to make the masala. Fresh/frozen green peas will not work for this dish.
The initial masala base may taste overpowering; however, it will be well balanced once you assemble the entire dish.
Always make sure the masala is hot while serving.
Assemble the masala puri just before serving.
I use store-bought puri/papdi to serve masala puri chaat.
You may use date tamarind chutney and green chutney while serving if you like
Step by step instructions
1. Boil peas, carrot, and potato in water
2. Fry onion, whole spices, ginger and garlic
3. Grind the onion mixture with green chill, coriander leaves, mint leaves, boiled potato, boiled carrot, and ¼ cup cooked peas. Bring it to boil and add tamarind pulp, chaat masala
4. Add boiled peas and simmer
5. Take 6-7 papdi/puri onto a plate and lightly crush them
6. Add the prepared masala to the puris. Squeeze some lemon juice on top
7. Top it with onion, carrot, tomato, coriander leaves, green chilli
8. Top it with sev and serve immediately
Ready to be served
Masala puri chaat
FOR THE MASALA:
- 2 cup blue peas (dried green peas)
- 1 medium potato peeled and halved
- 1 medium carrot peeled
- 1 tablespoon oil
- 1 medium onion chopped
- 1 bay leaf
- 1 teaspoon cumin seeds
- 4-5 cloves
- 1 small piece cinnamon
- 2-3 dry red chilli
- 2 teaspoon coriander powder
- ½ inch ginger grated
- 1-2 cloves garlic grated
- ½ bunch coriander leaves
- A handful mint leaves
- 4-5 green chilli or as pet taste
- 2 teaspoon chaat masala
- 2-3 tablespoon tamarind pulp
- Salt to taste
- Papdi or puri
- Onion finely chopped
- Carrot grated
- Tomato finely chopped
- Coriander leaves chopped
- Green chilli chopped (optional)
- Lemon juice
TO MAKE THE MASALA:
- Soak the dried green peas in sufficient water for 5-6 hours. Drain and rinse with fresh water
- Add enough water, salt, potato, and carrot. 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)
- Heat oil in a fry pan or kadhai. Add cumin seeds and let it splutter
- Add bay leaf, cinnamon, cloves, dry red chilli and saute for a few seconds
- Add onion and fry until it is translucent. Add ginger, garlic and fry until the raw smell goes
- Turn off the flame and let it cool
- Transfer the mixture into a mixer/food processor and add green chill, coriander leaves, mint leaves, boiled potato, boiled carrot and ¼ cup cooked peas
- Grind into a fine paste using some water
- Drain the excess water from boiled peas into a saucepan. Bring the water to boil
- Once it starts boiling, add the ground paste, tamarind pulp and chaat masala
- 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)
- Add the cooked peas and boil for further 10-15 minutes
- The masala is ready to be served
TO ASSEMBLE AND SERVE:
- Take 6-7 papdi/puri onto a plate and lightly crush them
- Add the prepared masala on the puris
- Squeeze some lemon juice on top
- Top it with onion, carrot, tomato, coriander leaves, green chilli
- 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