Masala Puri

Chaat is by-far my absolute favorite food to eat. Ever since my move to the US, it’s among the top things I miss about home. Back in Bangalore, it was a weekly routine for me to walk down to the roadside chaatwallah and gorge on Bhel Puri, Masala Puri and of course, Paani Puri. While chaat is available here, it comes nowhere close to how it tastes in India. Masala Puri, in particular, is not even available. I first made this with my sister who got the recipe from her friend. I now make it quite often with my own favorite toppings! I hope you enjoy it as much as I do 🙂

Masala Puri

Ingredients:

For the masala
Dried green peas – 2 cups

Cinnamon – 1 inch piece
Cloves – 4
Red Chilli powder – 1 tbsp
Turmeric – 1/2 tsp
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Chaat masala – 1 tsp
Salt to taste
Oil

For the green chutney
Fresh coriander – 1 cup
Green chillies – 4

For the tamarind chutney
Tamarind – lemon-sized
Sugar – 1 tsp

For the garnish
Onions – 1 medium-sized
Tomato – 1
Grated Carrot – 1/2 cup

Fresh Coriander – 1/2 cup
Plain Bhujia/Chickpea crisps – 1 cup
Puri – 15

Method:

Masala

  • Soak the dry green peas overnight in water. Pressure cook with enough water for 5 to 6 whistles
  • Heat oil in a wok or deep vessel. Add cinnamon and cloves. Once they pop, add the masala powders
  • Add the cooked peas and mix well
  • Add salt to taste and bring the peas to a boil. The consistency should be thick but pourable

Green chutney

  • Grind coriander (both leaves and stalk) with green chillies, adding a little water. Keep aside

Tamarind Chutney

  • Soak the tamarind in half cup of water for about an hour. Alternatively, you can microwave the tamarind with the water for about 2 minutes. This helps save on soaking time
  • Grind the tamarind-water mixture with sugar. Add more water if required

Assembling the dish

  • In a bowl/plate, take two generous helpings of the peas. Add finely chopped onions, carrot and tomatoes
  • Add a teaspoon each of green chutney and tamarind chutney
  • Sprinkle coriander leaves
  • Stir in the plain bhujia
  • Crush the crisp puri and mix well
  • Serve hot!

    Note:
    – You can make individual portions or make one big pot of masala puri and then serve
    – You can skip adding sugar to the tamarind chutney
    – You can play around with the garnish ingredients and use whatever is available at home. Grate cucumber, potato chips and mixture are some other delicious alternatives

2 thoughts on “Masala Puri

  1. Krupa

    This was amazing! Living in Australia I crave a good chaat and find most places just use chick peas. This was a fabulous and easy recipe. Thanks for sharing.

    • Garlic Goddesses

      Thanks, Krupa. Glad you liked it 🙂

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