Masala puri recipe: A very popular bangalore or south Indian street food chaat recipe made with fried puris and white peas curry. Basically a blend of all the chaat ingredients blended into a tangy and spicy ragda curry. It is said to have originated in the Bangalore and Mysore region, but has completely taken over all the major cities of India and the region.
Chaat recipes are very popular dishes in the metropolitan cities of India especially with the younger generations. They go through various processes to make them from unique materials originating from their place of origin. one such simple, delicious and popular chaat recipe from south india is masala puri recipe, which is known for its sassy texture.
Masala puri recipe
As you know, most of the cuisines originated from the streets of either Delhi or Mumbai and have spread across the country. Having said that every metro city has something or the other to offer in the street food section or in particular chaat recipe. One such easy and simple chaat recipe is masala puri recipe which has different origins.
However variations from South India especially from Bangalore and Mysore region have taken the recipe to another level. Unlike the masala puri of other regions, here in Bangalore it is made saucier with lots of ragda gravy. Deep fried snacks like puris and fine mixes are poured over this sauce with a hint of green chutney and tamarind chutney. So every bite will explode with this flavor combination and its popularity.
Furthermore, I would like to add some more tips, suggestions and variations to the masala puri recipe.
Firstly, I have used store-bought deep-fried puri for this recipe which is totally fine. However, if you get a chance, try these homemade deep-fried puris with a crunchy and tough texture.
Secondly, the best part of ragda sauce prepared by you for this recipe can be used for this recipe and then also for ragda chaat, ragda tikki and various other chaat recipes. So plan recipes according to reusability.
Lastly, the ragda should be very hot and have a thin consistency as well. However, once relaxed, it will thicken due to ragda. So you have to adjust the consistency and serve it hot.
- Preparation Time:15 MINUTES
- Cook Time:30 MINUTES
- Soaking Time:8 HOURS
- TOTAL TIME:8 HOURS 45 MINUTES
- How many people: 6 servings
- Cuisine: Indian Street Food
- Keywords: Masala Puri Recipe
Ingredient need to make masala puri recipe
For pressure cooking:
- 1 cup white peas
- Water, for soaking
- 1 potato, peeled and chopped
- ½ tsp turmeric
- ½ tsp clove
- 3 cups water, for pressure cooking
For the Spice Paste:
- 2 tbsp oil,
- 1 tsp saunf
- 1 onion, chopped
- 1 tsp ginger garlic paste
- 1 tomato, chopped
- ½ cup mint
- ¾ cup coriander
- 2 tbsp oil
- ¾ tsp cumin
- 1 bay leaf
- 1 inch cinnamon
- ½ tsp chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp garam masala
- 1 cup water
- 1 tsp salt
For serving (1 serve):
- 4 puri
- 1 tsp tamarind chutney
- 1 tsp green chutney
- 2 tbsp spicy sev
- 2 tbsp tomato, finely chopped
- 2 tbsp onion, finely chopped
- 1 tsp coriander, finely chopped
- Pinch chaat masala
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Method of making Masala puri recipe
- Firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.
- Take the soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp cloves.
- Add 3 cups of water and pressure cook for 5 to 6 whistles.
- Mash the potatoes little by little, adjusting the consistency as needed. Keep aside.
- Now to prepare the masala paste, heat 2 tbsp oil and fry 1 tsp fennel.
- Also add 1 onion, 1 tsp ginger garlic paste and fry a little.
- Furthermore, add 1 tomato and saute till the tomatoes become soft and pulpy.
- Let cool completely and transfer to a blender.
- Add ½ cup mint and ¾ cup coriander.
- Blend to a smooth paste by adding water if required. Keep aside.
- In a large kadai, fry 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. Fry till the masala becomes aromatic.
- Now add ½ tsp chili powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.
- Fry the spices on low flame till fragrant.
- Add the prepared masala paste and fry for 5 minutes.
- Furthermore, add boiled white peas to it and mix well.
- Add 1 cup water and 1 tsp salt.
- Mix well adjusting the consistency as per requirement.
- Cover and simmer for 10 minutes, or until the flavor is well absorbed.
- Masala Puri Curry is ready to be enjoyed.
Masala Puri Assembling:
- First of all, crush 4 puris which are used to prepare pani puri in a plate.
- Pour a ladleful of the prepared masala puri gravy into it.
- Now add 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev on top.
- Furthermore, 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.
- Finally, if required sprinkle chaat masala enjoy masala puri recipe.
Firstly I’d like to tell you that I love cooking personally and do experiments with regular recipes. So that I can provide a good tasty and delicious recipe. That you can easily make at home and enjoy your day. Here on this website, you can find Healthy recipes, Chicken recipes, Non-veg recipes, Veg Recipes, Delicious snacks, and much more…..