Go Back
–+ servings
Masala puri chaat in a serving pasta bowl.

Masala Puri

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Soak Time: 8 hours
Total Time: 8 hours 45 minutes
Serving Size: 4 people
Author Puja Verma
Print Recipe Pin Recipe

DESCRIPTION

One of India's most flavorful street foods from Bangalore. Spicy and savory green pea curry served over crispy thin puris. Layered with fresh toppings and mouthwatering chutneys.
It's a sweet, spicy and tangy appetizer. Best served with some hot chai.

EQUIPMENT

INGREDIENTS
  

Masala Paste:

  • 1 cup onions roughly chopped
  • 1 cup tomatoes roughly chopped
  • 3 whole serrano peppers discard stem
  • 1 tablespoon garlic
  • 1 tablespoon ginger
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon anise seeds
  • ½ cup mint fresh
  • 1 bunch cilantro fresh

Masala Curry:

  • 1 cup green peas (cooked) Submerge green peas in a bowl of water and let them soak for at least 8 hours or overnight.
  • 4 whole potatoes
  • 1 tablespoon avocado oil
  • 1 whole cinnamon stick
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon chili powder
  • ½ teaspoon black salt (Kala Namak)
  • 1 tablespoon cumin powder
  • ½ teaspoon garam masala
  • 1 tablespoon jaggery optional
  • 1 teaspoon salt or per taste
  • 5½ cups water add more for thinner consistency

Assembly Ingredients (quantity various per person)

METHOD
 

Prep

  • Peel and wash potatoes and place them in the Instant Pot along with the soaked green peas and 3 cups of water.
  • Set the Instant Pot on Pressure Cook and cook for 10 minutes on high.
  • Once the Instant Pot is ready to unlock and open, remove and discard some of the pea skin that floats over the surface of the mixture. Use a potato masher and mash the potatoes. Set aside.

To make masala paste:

  • In a medium size pan, heat oil at low to medium. Add cumin seeds and anise seeds and sauté till seeds are fragrant and sizzling (about 10 to 15 seconds).
  • Then add onions and sauté till translucent. Then toss in serrano peppers, garlic, and ginger. Sauté for another 30 seconds.
  • Add tomatoes and cook till softened. Then remove from heat and let it cool for 10 to 15 minutes.
  • Transfer sautéed mixture to a blender along with mind and cilantro.
  • Blend till it forms into a paste.

To make the curry:

  • In a medium sized pan, heat oil on low to medium heat. Then add a cinnamon stick.
  • When cinnamon is fragrant, then add the masala paste along with 1 cup of water.
  • Stir in turmeric, chili powder, black salt (Kala Namak), cumin powder, garam masala and jaggery (optional).
  • Add cooked potato and pea mixture, salt and another 1½ cup of water. Properly mix together till it forms into a curry. Set aside till ready to assemble.
    Note: Add more water, if you prefer a thinner consistency.

To assemble Masala Puri:

  • Start with crushed puris on the serving plate.
  • Pour hot masala curry over the crushed puris. Make sure to pour enough to submerge all the puris with the curry.
  • Sprinkle the following layers: onions, tomatoes, serrano peppers and chaat masala. Drizzle with green and tamarind chutney. Garnish with fresh cilantro, sev puri and squeeze of fresh lemon juice.
  • Prepare the rest of the serving plates in the same fashion.

NOTES

Note: Always assemble the chaat right before serving to avoid ingredients from becoming soggy. 

NUTRITION

Calories: 274kcal | Carbohydrates: 39g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 618mg | Potassium: 744mg | Fiber: 15g | Sugar: 7g | Vitamin A: 830IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 4mg
Course: Appetizer
Cuisine: Indian
Keyword: masala puri, masala puri recipe
Tried this recipe?Let us know how it was!