Banglore Street Style Masala Puri Chaat Recipe

If you have ever wandered the bustling streets of Bangalore and craved a snack that bursts with tang, crunch, and the perfect spice blend, then this Banglore Street Style Masala Puri Chaat Recipe is your golden ticket. Combining crispy puris with a richly spiced mashed pea and potato gravy, fresh chopped veggies, tangy chutneys, and a sprinkle of sev, this dish brings every flavor and texture you love in one vibrant plate. It’s street food magic that’s surprisingly easy to make at home, and I’m so excited to take you through every delicious step of this iconic Bangalore treat.

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role, from the creamy mashed peas that create the heart of the masala gravy, to the crunchy puris that provide the perfect vessel for all these wonderful flavors. They’re simple pantry staples, yet combined thoughtfully, they make this chaat sing with color, spice, and brightness.

• Dried white peas (1 cup): Soaked overnight and pressure-cooked for a soft, creamy base in the masala gravy.
• Potatoes (2, boiled): Adds smoothness and body to the gravy while balancing spices perfectly.
• Oil (2 tablespoons): For tempering spices and sautéing the masala base.
• Cumin seeds (1 teaspoon): Adds a warm earthy note and aroma at the start of cooking.
• Onion (1 large, chopped): Gives sweetness and texture to the gravy.
• Garlic cloves (4-5): Infuses a fragrant depth to the masala gravy.
• Ginger (1 inch piece): Adds a subtle zing to the spice blend.
• Green chilies (2): For the perfect kick of heat, adjust to your taste.
• Mint leaves (½ cup): Brings a refreshing coolness inside the gravy.
• Cilantro stalks (¾ cup): Intensifies the herbaceous flavor in the base.
• Tomatoes (2 small, chopped): Adds a lightly tangy sweetness and vibrant color.
• Coriander powder (½ teaspoon): A warm, citrusy undertone in the masala.
• Cumin powder (½ teaspoon): Reinforces the nutty cumin flavor throughout.
• Turmeric powder (½ teaspoon): Offers a beautiful golden hue and mild earthy notes.
• Red chili powder (1 teaspoon): Boosts the red-hot punch in this street-style delicacy.
• Garam masala (1 teaspoon): Perfect finish with a blend of fragrant spices.
• Black salt (½ teaspoon): Adds a distinctive tangy twist crucial in chaat recipes.
• Amchur dry mango powder (1 teaspoon): Gives that subtle sourness that tantalizes taste buds.
• Salt (1 teaspoon or to taste): Enhances all the layered flavors.
• Water (2-3 cups): To adjust the perfect gravy consistency.
• Fresh coriander leaves (a handful, chopped): For fresh garnishes that brighten the dish.
• Puri (crispy flat puris): The iconic crunchy base borrowed from pani puri or sev puri.
• Onions (½ cup, finely chopped): Adds crunch and sharpness to the final chaat.
• Tomatoes (½ cup, finely chopped): Freshness that balances the masala flavors.
• Carrots (¼ cup, grated): Adds a hint of sweetness and vibrant color.
• Nylon sev (½ cup): Adds that irresistible crunchy topping.
• Cilantro leaves (2 tablespoons, chopped): Fresh herbal bursts to finish off each bite.
• Tamarind chutney: Sweet and tangy layer essential for that authentic street food flavor.
• Green chutney: A spicy, refreshing sidekick that enlivens the chaat.
• Lemon wedges (optional): For an optional zesty squeeze just before eating.

How to Make Banglore Street Style Masala Puri Chaat Recipe

Step 1: Prepare the Masala Gravy

Start by soaking dried white peas overnight to soften them, then pressure cook until tender and creamy. In a pan, heat oil, and add cumin seeds until fragrant. Sauté chopped onions until translucent, then grind together garlic, ginger, green chilies, mint leaves, and cilantro stalks into a fine paste. Add this paste to the pan with onions, and cook until the raw smell disappears. Stir in tomatoes, turmeric, coriander, cumin, red chili powder, garam masala, black salt, and amchur powder, cooking until the oil separates from the masala. Mash the boiled potatoes and add them along with the cooked peas, blending everything smoothly with water to your desired consistency. Simmer this flavorful gravy gently for 5-7 minutes to marry all those beautiful spices.

Step 2: Assemble the Chaat

Arrange the crispy puris on a large platter or individual plates. Spoon a generous amount of the warm masala gravy over each puri—don’t hold back on the sauciness here! Top with finely chopped onions, tomatoes, and grated carrot for freshness and crunch. Drizzle tamarind chutney and green chutney generously to layer sweet, tangy, and spicy notes across your chaat. Sprinkle a handful of nylon sev for that iconic street-style crunch, and finish with freshly chopped cilantro leaves to brighten the dish further.

Step 3: Final Touches

If you like, squeeze a little lemon juice just before serving to add a zesty punch that lifts all the combined flavors. Serve immediately so the puris stay crisp and the textures remain distinct—this is the magic of authentic Bangalore street food in your own kitchen!

How to Serve Banglore Street Style Masala Puri Chaat Recipe

Garnishes

Fresh coriander leaves scattered on top not only add vibrant color but inject bursts of herbal brightness with every bite. Nylon sev is the must-have crunchy topper that contrasts beautifully with soft veggies and gravy. A sprinkle of chaat masala or a dash of black salt enhances the tang and rounds out the flavor balance perfectly.

Side Dishes

This chaat shines best on its own, but pairing it with a chilled glass of sweet lassi or masala chai harmonizes beautifully, complementing the spice and tang in the puri. If you’re really going all out, a small bowl of cucumber raita on the side can offer cooling relief from the spice and add variety to the meal.

Creative Ways to Present

For a party, create individual layered glasses of the chaat, alternating puri pieces, masala gravy, veggies, chutneys, and sev for a stunning visual and textural delight. Alternatively, serve in small leaf plates or bowls to echo the authentic Bangalore street experience right at your home table, making the chaat feel festive and special.

Make Ahead and Storage

Storing Leftovers

The masala gravy keeps well in an airtight container in the refrigerator for up to 2 days. Store the puris separately in a dry place to maintain their crunch, as they will get soggy if combined and stored together.

Freezing

While the masala gravy can be frozen for up to a month, it’s best to avoid freezing assembled chaat as the puris and sev lose their crispness. Freeze the gravy in smaller portions for convenient future use.

Reheating

Warm the masala gravy gently on the stovetop with a splash of water if it has thickened. Avoid overheating as it may alter the fresh flavors. Assemble the chaat fresh to enjoy the perfect texture contrasts that this Banglore Street Style Masala Puri Chaat Recipe is known for.

FAQs

Can I use canned peas instead of dried white peas?

You can substitute canned peas for convenience, though dried white peas provide a creamier texture and more authentic taste. If using canned peas, rinse well and slightly mash them before adding to the gravy.

What can I use instead of puris if I can’t find them?

If puris are unavailable, small crisp papdis or even mini toasted pita rounds can work as a base, but the puri’s unique crunch and thinness are key to the traditional flavor and texture.

Is this recipe very spicy?

This chaat has a balance of spice and tang, but you can easily adjust the green chilies and red chili powder amounts to suit your heat preference without losing the essence of the dish.

Can I make this dish vegan?

Absolutely! This recipe is naturally vegan as it relies on plant-based ingredients like peas, potatoes, herbs, and spices without any dairy or animal products.

How soon should I serve after assembling?

Serve immediately after assembling to keep the puris crisp and sev crunchy—waiting too long causes sogginess and diminishes the delightful contrast in textures that makes this Banglore Street Style Masala Puri Chaat Recipe so irresistible.

Final Thoughts

There is nothing quite like the joy of recreating a favorite street food at home, and this Banglore Street Style Masala Puri Chaat Recipe is a celebration of all that the city’s snack culture offers. With its harmony of textures, layers of bold flavors, and fresh ingredients, it’s a dish that invites smiles, sharing, and instant cravings for more. I can’t wait for you to try it and experience a little slice of Bangalore’s magic anytime you want!

Print