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Bangalore Masala Puri Chaat | ಬೆಂಗಳೂರು ವಿಶೇಷ ಮಸಾಲ ಪುರಿ ಚಾಟ್ | Chaat Recipes | Bangalore Chaat | How to Make Masala Puri

Name: Bangalore Masala Puri Chaat | ಬೆಂಗಳೂರು ವಿಶೇಷ ಮಸಾಲ ಪುರಿ ಚಾಟ್ | Chaat Recipes | Bangalore Chaat | How to Make Masala Puri
Prep time: 20 min
Cook time: 20 min
Ingredients: 1 Cup dry green peas; 3 medium potatoes; 1 bay leaf; 3 cloves; 1/2 inch ginger; 1 tsp salt; 1 Inch Cinnamon; 2 Pinch Nutmeg; 2 Cardamom; 2-3 Cloves; Marati Moggu (kapok seeds); 2 Onions (medium); 1 Tomato (large, or 2 medium); 4 Green chillies (adjust spice); 2 handfuls Mint leaves; 2 handfuls Coriander leaves; 1/2 Tsp Turmeric; 1 tsp Chaat Masala; 1 TBSP Garam Masala; 2 TBSP Coriander powder - 1 TBSP; 1 tsp Cumin; 1/4 tsp Carrom seeds Powder; 1 Tbsp Chilli Powder; Store bought or homemade pani Puri / golgappa (you can also use home baked whole wheat papdi - check out the video here); 1 Boiled Potato (Crumbled - optional); Tamarind+Dates Chutney (Meetha Chutney); Mint Coriander Chutney (optional); 2 Large Onions (Finely Chopped); 2 Tomatoes (seeded and chopped into small cubes); Store bought Mixture or sev

April 13, 2014

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Masala Puri or Masaal Puri is an iconic Street food or Chaat dish made in and around Bangalore. It is a delicious chaat made with soaked and cooked legumes served with a variety of condiments.

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.

Davangere Benne dose, Shavige Idli, Bisibele Bhath, Vangibhath, Obbattu Ugadi Meal, Set Dosa, Akki Rotti, RagiMudde, Yennegai-Jolada Rotti … all my favourites ! What’s your fav from that state?

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 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.

We 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.

Soaking time – 1 , prep time- 30 mins ; Cooking time : 20 mins ;

Serves : 4 – 6 generously

INGREDIENTS

(A) To Pressure Cook:

1 Cup dry green peas
3 medium potatoes
1 bay leaf
3 cloves
1/2 inch ginger
Salt to taste

(B) To saute for Masala Paste / Gravy:

1 Inch Stick Cinnamon
2 Pinch Nut Meg
2 Cardamom
2-3 Cloves
Small Piece Marati Moggu
Onions – 2 medium
Tomatoes – 1 large
Green chillies – 3 to 4 (adjust spice)
Mint leaves – 2 handfuls
Coriander leaves – 2 handfuls

1/2 Tsp Turmeric and Chat Masala
Garam Masala – 1 TBSP
Coriander powder – 1 TBSP
1 tsp Cumin
1/4 tsp Carrom seeds Powder
1 Tbsp Chili Powder

PIN FOR LATER

(D) Toppings:

Store bought or homemade pani Puri / golgappa ( you can also use home baked whole wheat papdi – check out the video here)
1 Boiled Potato (Crumbled) – optional
Tamarind+Dates Chutney (Meetha Chutney)
Mint Coriander Chutney (optional)
2 Large Onions (Finely
Chopped)
2 Tomatoes (seeded and
chopped into small cubes)
Store bought Mixture or sev
Masala Gravy (method in the video below)

How to make Bangalore Style Masala Puri Chaat

Wash and Soak the Dried peas overnight or for 6-8 hours
The next day, drain all the water, wash it again in several changes of water, and pressure cook with whole / halved potatoes.
Chop all the veggies needed as shown in the ingredient list
Make the chutneys ahead of serving time
To know how to make Masala Puri in detail including cooking, assembling and serving the chaat, click the video below.

Check out the youtube video here – if you are visiting our channel for the first time, don’t forget to subscribe and click the bell icon for updates