Bangalore Masala Puri Chaat | Chaat Recipes | Bangalore Chaat | How to Make Masala Puri

Talking about one’s hometown, and what it means to a food blogger is all at once personal, intimate and nostalgic. That was the state – Karnataka – where I hail from and was really cracked up on what to present for this BM. Davangere Benne dose, Shavige Idli, Bisibele Bhath, Vangibhath, Obbattu Ugadi Meal, Set Dosa, Akki Rotti, RagiMudde, Yennegai-Jolada Rotti : all had been covered in the previous Karnataka special BM last year and earlier too.

Although we cook Karnataka food almost everyday (our cuisine is  mostly South indian with Tamilnadu and Karnataka cuisine), choosing a dish close to my heart for this BM proved to be a humongous task ! Till of course, this Chaat (or street food) came as an epiphany. Pani Puri,Bhel Puri, Pav Bhaji, Dahi Puri, Samosa might be available in every part of India and abroad, but for those from Karnataka and especially, Bangalore Masala Puri has a special place. I love this Chaat to bits as much as the other Bangalore speciality - Tomato Slice Chaat

Unlike other chaats, the process is tedious. But it can be made with everyday materials. Just a little planning and you have a winner on hand. I had bookmarked Vidya’s recipe as well as the video  and followed it to the T. We loved it a lot , and am sure you would make it at home too.

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BM : 39 ~ Indian State : Karnataka

Recipe : Bangalore Masala Puri

Dish type :  Snack / Chaat (Street Food)

Spice Level : Medium to spicy

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Prep Time : 30 mins + Cooking time : 30 mins ; Serves : 4

Recipe source : here

As I have followed the recipe verbatim, am simply repeating the ingredients and method. Only addition was to use boiled toor dal and boiled green peas for the gravy. Rest all remains same

Ingredients For Masala Gravy:

• 1 Cup Cooked Pigeon Peas or Fresh cooked green peas can be substituted (I used both)
• 1 Tbsp Ginger Garlic Paste
• 1 Tbsp Desicated Coconut
• 2 Strands Javitri(mace)
• 1 Inch Stick Cinnamon
• 2 Pinch Nut Meg
• 2 Cardamom
• 2-3 Cloves
• Small Piece Marati Moggu
• 1/4 Tsp Pepper Power
• 1/2 Tsp Turmeric and Chat Masala
• A pinch Cumin and Carom Powder
• 1 Tbsp Chili Powder

Method:

1. Dry roast the whole spices and coconut to light pink color.
2. Add the dry roasted spices and cooked dal to a mixer jar and grind to a smooth paste.
3. Add 1 to 1 1/2 cups water to liquidize the dal mixture.
4.  Strain the dal using a sieve. 
5. Transfer the dal to a heavy bottom pot and bring to a boil add salt and the dry masala chili powder, pepper powder, chat masala, turmeric, carom powder and cumin powder stir well and reduce a bit 
6. Once the gravy is done prepare the masala puri right away.

Ingredients to prepare masala puri:

• Store bought Puri (Original recipe had pani Puri, I used Papdi)
• 1 Boiled Potato (Crumbled)
• 1 Cup Boiled Green Peas 
• Tamarind Chutney
• Mint Chutney
• 2 Large Onions (Finely Chopped)
• 2 Tomatoes (seeded and chopped into small cubes)
• Store bought Mixture or sev
• Masala Gravy

Method:

• In a plate crumble 8 to 10 puri & add the peas.
• Ladle the gravy over the peas.
• Add the boiled potatoes over the gravy.
• Add tomatoes and add mint and tamarind chutney over the tomatoes.
• Add chopped onions and garnish with sev

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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