Craving to eat a plate of piping hot masala puri on a cold rainy evening? Now if you are worried about having street food outside the house then why not try and bring the street food into the comfort of your living room.
Masala puri or masalpuri or masalapuri is a very famous chaat dish from South India. It is especially famous in Karnataka and Bangalore style Masala puri is simply the best! I learnt this chaat recipe from an aunt’s relative when I visited them in Mysore. With planning one can invest minimum effort in making chaats that taste exactly like the ones you get outside, road side vendors *(wink)*. This chaat is a crowd favourite and the recipe can be adjusted to feed a crowd.
It is relatively easier when compared to other chaats like pani puri (golgappa, puchka), dahi papdi chaat. It is very similar to the effort needed to make bhel/murmura chaat. Prepare papdis a day or two before and plan to make the ragada(recipe below) ahead of time. Make the sweet chutney from this recipe (planning to post a separate one soon). So when you have to eat, it is just assembling all together.
Anyway what’s the fun when one does not put in some effort into making something as delicious as this chaat.
You do not have worry about hygiene or spice anymore. Make this chaat and please your guests or just have some with your family on a rainy evening. Watching vehicles go by and there you are gorging on this wonderful hot mouth-watering delicious plate of fun!
- ¾ Cup green peas
- ⅓ cup small (soaked for 12-15 hours chick peas/kabul chana
- ½ cup tightly packed mint/pudina
- ¼ cup tightly packed coriander
- ½ Tsp freshly ground peppercorn/black pepper/kali mirch
- 1-2 green chilli
- 1" roughly chopped ginger
- 3-4 cloves of roughly chopped garlic
- Coarse sea salt/table salt to taste
- ½ Tsp jeera
- 1 Tsp garam masala
- ½ Tbsp amchur powder/dry mango powder
- 2 Tbsp lemon/lime juice
- Papdis as required (6-7 per plate)
- 1-2 finely chopped onions
- Red chilli powder to sprinkle
- Chaat Masala to sprinkle
- ¼ Cup or as required sweet chutney
- Lemon/Lime wedges
- Thin sev/Nylon sev as required to top on the plates
- Chopped coriander to garnish
- Yogurt/curd as required
- In a pan/pot, add chick peas and peas
- Add water just to cover them. Boil them till tender
- For the masala, wash pudina and coriander leaves and take them in a mixer jar
- To this add chopped garlic, ginger, green chilli
- Add garam masala and amchur powder
- Sprinkle salt and black pepper powder
- Next add ¼ Cup boiled and cooled peas + chick peas. This will help thicken the masala and gives body to the ground masala
- Now add some jeera in
- Pour a little water and grind into a thick and fine paste
- Meanwhile, mash up some of the peas and chick peas in the pan. This will help in making the masala thick and even
- Pour in the masala paste. Pour in about ¾ Cup of water
- Squeeze in lemon/lime juice
- Start boiling the masala. Let it boil and as it thickens add some more water to adjust consistency. The ragada is now ready. Just keep it piping hot
- Get all the ingredients ready. Assemble chopped onions, coriander, papdis, lemon/lime wedges. Keep some sev, sweet chutney, chaat masala, red chilli powder in handy containers with some spoons stuck in them
- Now to assemble the masala puri, lightly crumble up some papdis (6-7 per plate)
- Spoon on a few drops of sweet chutney on the papdis
- ~Drumroll~, for the moment we all have waited for. Pour on some piping hot ragada/masala onto the papdis
- Sprinkle some chaat masala and red chilli powder
- Few more drops of sweet chutney to balance the flavours on the top
- Add some chopped onions on top
- For the fun part, top up with lots of sev till you can hardly see the masala
- Garnish with chopped coriander. Add a few drops of yogurt. Place a lemon/lime wedge on top or on the side
- Masala puri is now ready to be served. What are you waiting for? Serve these plates up and savour the hot spicy delicious masala puri! Enjoy!
Use frozen or fresh peas as available
Cook peas and chick peas in pressure cooker if you want till soft (5-6 whistles)
Adjust spiciness/sweetness as needed. Chilli powder can be completely skipped
Yogurt helps extinguish the heat of the masala. Yum!
Use store bought puri/papdi and sev if you want
Masala Puri Stepwise:
In a pan/pot, add chick peas and peas
Add water just to cover them. Boil them till tender
For the masala, wash pudina and coriander leaves and take them in a mixer jar
To this add chopped garlic, ginger, green chilli
Add garam masala and amchur powder
Sprinkle salt and black pepper powder
Next add 1/4 Cup boiled and cooled peas + chick peas. This will help thicken the masala and gives body to the ground masala
Now add some jeera in
Pour a little water and grind into a thick and fine paste
Meanwhile, mash up some of the peas and chick peas in the pan. This will help in making the masala thick and even
Pour in the masala paste. Pour in about 3/4 Cup of water
Squeeze in lemon/lime juice
Start boiling the masala. Let it boil and as it thickens add some more water to adjust consistency. The ragada is now ready. Just keep it piping hot
Get all the ingredients ready. Assemble chopped onions, coriander, papdis, lemon/lime wedges. Keep some sev, sweet chutney, chaat masala, red chilli powder in handy containers with some spoons stuck in them
Now to assemble the masala puri, lightly crumble up some papdis (6-7 per plate)
Spoon on a few drops of sweet chutney on the papdis
~Drumroll~, for the moment we all have waited for. Pour on some piping hot ragada/masala onto the papdis
Sprinkle some chaat masala and red chilli powder
Few more drops of sweet chutney to balance the flavours on the top
Add some chopped onions on top
For the fun part, top up with lots of sev till you can hardly see the masala
Garnish with chopped coriander. Add a few drops of yogurt. Place a lemon/lime wedge on top or on the side
Masala puri is now ready to be served. What are you waiting for? Serve these plates up and savour the hot spicy delicious masala puri! Enjoy!
