Masala puri chaat recipe, street food style masala puri

Masala puri chaat is a famous street food in Karnataka. Spicy, flavourful street food style snack prepared at home. Full video and step by step pictures recipe.

For long time, I kept postponing making masala puri post. The masala we prepare for masala puri chaat with green peas is similar to ragda. I have not tasted this in restaurant/ outside. But have drooled enough seeing street food videos and Instagram posts.

You can serve with some sweet chutney if you want. I served as such. It was spicy and delicious.
masala-puri

I have linked other ingredients for recipe, click on the ingredient for recipe link.

Cup measurements

Masala puri chaat

Masala puri chaat is a famous street food in Karnataka. Spicy, flavourful street food style snack prepared at home. Full video and step by step pictures recipe.

1 cup Dried peas
3 Potato (small)
1 onion
12 flakes Garlic
5 Green chillies
1 inch ginger
2 tomato
1/2 cup coriander leaves
Few mint leaves
2 tsp Red chilli powder
1/2 tsp Chaat masala
2 tsp garam masala
1/4 tsp turmeric
1 tsp jaggery
2 tbsp Oil
Salt as needed

To serve

Puri (6-8 per serving)
Sev (for topping)
Onion (finely chopped)
Tomato (finely chopped)
Coriander leaves (finely chopped)
Cucumber slices
Sweet chutney (optional)

Soak 1 cup peas overnight. Peel 2 small sized potatoes.
Take drained peas, potatoes with enough water to immerse the peas.
Pressure cook with little salt, a tsp of oil for 5 whistles in medium flame after first whistle.
Take out the potato once done. Mash and keep aside.
Heat a pan with oil. Sautee sliced onion. Once translucent, add 12 cloves garlic, 5 green chillies.
After a minute, add 1/2 cup coriander leaves, few mint leaves. Just stir until it shrinks.
Cool down and grind with 2 chopped tomatoes, 1 inch piece of ginger.In the pan, add the ground paste with a cup of water.
In goes all the spice powders, jaggery. Cook for 5 minutes.
Add this masala to cooked peas. Add more water.
Mix in the mashed potato with required salt. Simmer for 8- 10 mins. The masala gravy should be on runny side.
To serve, take roughly crushed puri in a serving plate.
Top it generously with peas and the masala gravy.
Sprinkle chopped onion, tomato and coriander.
Sev should be sprinkled generously over it.
Garnish with sliced cucumber. Enjoy hot

Water content depends on how much water you are using to cook peas and how much it absorbs. So I cannot give exact quantity. Please refer to the video to get an idea about consistency at each stage.
The masala turns really flavourful if you prepare ahead and give standing time. But make sure to re heat before serving as this is supposed to be had hot.
Add masala powders generously as mentioned. Otherwise the gravy might turn bland.

Masala puri chaat method:

Soak 1 cup peas overnight. Peel 2 small sized potatoes. Take drained peas, potatoes with enough water to immerse the peas. Pressure cook with little salt, a tsp of oil for 5 whistles in medium flame after first whistle.
Take out the potato once done. Mash and keep aside. Heat a pan with oil. Sautee sliced onion. Once translucent, add 12 cloves garlic, 5 green chillies.
After a minute, add 1/2 cup coriander leaves, few mint leaves. Just stir until it shrinks.
Cool down and grind with 2 chopped tomatoes, 1 inch piece of ginger.
In the pan, add the ground paste with a cup of water. In goes all the spice powders, jaggery. Cook for 5 minutes.
Add this masala to cooked peas. Add more water. Mix in the mashed potato with required salt.
Simmer for 8- 10 mins. The masala gravy should be on runny side.
To serve, take roughly crushed puri in a serving plate. Top it generously with peas and the masala gravy.
Sprinkle chopped onion, tomato and coriander. Sev should be sprinkled generously over it.
Garnish with sliced cucumber. Enjoy hot