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Masala Puri Recipe Authentic Bangalore Style

Praneetha A Goutham
Masala Puri is a famous Indian street style chaat recipe from Karnataka. It uses a special masala (gravy) poured over crushed puri topped with some vegetables and spices.
5 from 1 vote
Prep Time 6 hrs
Cook Time 35 mins
Total Time 6 hrs 35 mins
Course Snack
Cuisine Indian
Servings 4 people


  • Pressure Cooker
  • Deep Bottom Cooking Pan
  • Blender / Mixer


To Pressure Cook

  • 250 gm dried green peas - can use a little more than 250 gm
  • 1 medium carrot - or 1 big potato
  • 2 cups water - or as required

To Make Masala Paste

  • 1 tsp oil - of choice
  • 1 medium red onion - fairly chopped
  • 3 large garlic cloves - or 6 small, fairly chopped
  • 1 medium tomato - fairly chopped
  • 4 nos. green chillies - fairly chopped, adjust numbers as per taste
  • 1 inch fresh ginger - fairly chopped
  • 1 inch cinnamon
  • 4 nos. cloves
  • 1 tsp cumin seeds
  • 10 nos. black peppercorns - adjust as per taste
  • 8 sprigs fresh coriander
  • 8 nos. mint leaves
  • 1/2 tsp red chilly powder - adjust as per taste
  • 1 tsp amchur powder
  • cooked, cooled and mashed carrot - or potato
  • a ladleful cooked and cooled peas
  • 1/2 cup water

To Make Final Masala

  • 1 tsp oil
  • 1 tsp chaat masala
  • 1 tsp garam masala
  • 1 tsp jaggery powder
  • 1.5 tsp salt - adjust as per taste
  • 1 cup water - adjust as required
  • prepared ground masala
  • remaining cooked peas

To Serve

  • 32 nos. puri - 8 puris per serving
  • 2 large carrot - grated
  • 2 medium onions - finely chopped
  • 2 medium tomatoes (sweet variety) - finely chopped
  • 1 cup fine sev/mixture/boondi - more or less as required
  • 1 small lemon
  • 10 stalks fresh coriander - finely chopped, more or less as required
  • 0.5 tsp salt
  • 1 tsp chaat masala
  • 1 tsp red chilly powder


Cooking the Dried Peas

  • Soak 250 grams plus little extra dried green peas in enough water for 6 hours at least. They would have swollen up and doubled in quantity.
  • After 6 hours, drain the water used for soaking the peas. Transfer peas and fairly chopped carrot or potato to a pressure cooker with 2 cups of water (or as required).
  • Cover the lid of the pressure cooker and place the weight. Cook this in medium heat for 4 to 5 whistles so that the peas are well cooked and soft, but not mushy.

Making the Masala Paste (Grinding)

  • Firstly, to a pan, add oil. Once it heats up, put in the chopped garlic and saute for a few seconds until the raw smell disappears.
  • Then, add 1 fairly chopped onion and saute until it turns soft and slightly brown.
  • Next, add tomato and saute until it turns soft but not mushy.
  • Transfer the sauteedingredients to a mixer jar once they cool down. Add all other ingredientsmentioned under 'To Make Masala Paste' with water and blend to a smooth paste.

Making the Final Masala

  • Heat a deep bottom pan, add a tsp oil. Then transfer the masala paste prepared earlier. Be careful as it can splutter, so keep the heat to low.
  • Add some water to the mixer jar and transfer the paste completely.
  • Transfer the remainingcooked peas and mix everything thoroughly.  Add the ingredients givenunder 'To Make Final Masala', except water.
  • Simmer this mixture in low-medium heat for at least 20 minutes. The longer you simmer in low heat, the better it tastes.
  • Keep stirring the mixture so that it does not get burnt and add water in steps as the masala starts to get thick as you simmer.
  • Add more water if the masala is very thick. Switch off the heat once done. Theconsistency of the masala should be slightly watery.

Serving Masala Puri

  • As the masala is getting simmered in the previous step, finely chop 2 onions, 2 tomatoes, coriander leaves and also grate 2 carrots.
  • Make a mixture of salt, chaat masala, red chilly powder to use it later while serving. This step is optional though.
  • Crush about 8 puris in a bowl or serving plate. To this add 4-5 ladles of prepared hot masala.
  • Next add some grated carrot, chopped onion, tomato, coriander leaves.
  • Add some mint coriander chutney for that extra flavour and spice if you like.
  • Sprinkle a pinch of the prepared mixture of spices (salt, chaat masala, red chilly powder), if using.
  • Top with fine sev or mixture or boondi and add some lemon juice.
  • Hot and delicious authentic street-style masala puri is ready to serve. Enjoy hot, add more masala if required.


  1. You can skip onion and garlic if you do not eat them.
  2. You may replace carrot with potato to pressure cook.
  3. If you are using small sized garlic cloves, use 5-6 in number or as per your taste.
  4. Adjust the quantities of green chillies and peppercorns as per your taste.
  5. Adding a tsp of jaggery balances the flavour. You may skip if you wish to.
  6. I have used the store bought dry puris and microwave for 40 seconds. But use the deep fried authentic chaat puris (pani puri puris) for the best taste. 
Keyword Chaat Recipes
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