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Banglore Street Style Masala Puri Chaat Recipe

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4 from 76 reviews

Masala Puri Chaat is a flavorful and tangy street-style snack from Bangalore, featuring crispy puris topped with a spicy white pea and potato gravy, fresh vegetables, chutneys, and sev, making it a perfect savory treat bursting with textures and layers of taste.

Ingredients

Masala Gravy

  • 1 cup Dried White Peas, soaked overnight and pressure-cooked
  • 2 Potatoes, boiled
  • 2 tablespoons Oil
  • 1 teaspoon Cumin Seeds
  • 1 Large Onion, chopped
  • 4-5 Garlic Cloves
  • 1 inch piece of Ginger
  • 2 Green Chilies
  • ½ cup Mint Leaves
  • ¾ cup Cilantro Stalks
  • 2 Small Tomatoes, chopped
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Garam Masala
  • ½ teaspoon Black Salt
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon Salt (to taste)
  • 2-3 cups Water (adjust consistency as needed)
  • A handful of fresh Coriander Leaves, chopped (for garnish)

Chaat Assembly

  • Puri, crispy flat puris typically used for pani puri or sev puri
  • ½ cup Onions, finely chopped
  • ½ cup Tomatoes, finely chopped
  • ¼ cup Carrots, grated
  • ½ cup Nylon Sev
  • 2 Tablespoons Cilantro Leaves, chopped
  • Tamarind Chutney (sweet and tangy)
  • Green Chutney (spicy)
  • Lemon Wedges (optional)

Instructions

  1. Prepare the White Peas: Soak the dried white peas overnight. Drain and pressure-cook them until soft and tender, which usually takes about 15-20 minutes under pressure. This forms the base for the masala gravy.
  2. Make the Masala Paste: In a blender, combine garlic cloves, ginger, green chilies, mint leaves, and cilantro stalks to form a smooth paste by adding a little water if needed. This paste adds fresh herbal flavor to the dish.
  3. Sauté the Base: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onions and sauté until golden brown to build a rich flavor base.
  4. Add Tomatoes and Spices: Mix in the chopped tomatoes and cook until mushy. Then add coriander powder, cumin powder, turmeric, red chili powder, garam masala, and black salt. Cook the masala until oil starts to separate, enhancing the spiced aroma.
  5. Add Masala Paste and Potatoes: Stir in the blended masala paste and diced boiled potatoes. Cook for 2-3 minutes to combine flavors.
  6. Combine Peas and Water: Add the cooked white peas to the pan. Pour in 2-3 cups of water to adjust the consistency to a slightly thick gravy. Bring to a boil and simmer for 10-15 minutes. Season with salt and amchur powder for sourness. Adjust spices to taste.
  7. Garnish the Masala Gravy: Once ready, turn off the heat and garnish with chopped fresh coriander leaves for freshness.
  8. Assemble the Chaat: Arrange the crispy puris on a serving plate. Spoon the warm masala gravy over the puris. Top with finely chopped onions, tomatoes, grated carrots, nylon sev, and chopped cilantro leaves.
  9. Add Chutneys and Lemon: Drizzle tamarind chutney and green chutney over the assembled chaat according to taste preferences. Squeeze lemon wedges on top if desired for extra tang.
  10. Serve Immediately: Serve the Masala Puri Chaat immediately to enjoy the perfect crunch of puris with the spicy, tangy, and fresh toppings.

Notes

  • Soaking and pressure-cooking the white peas well is essential for creamy gravy texture.
  • You can adjust the consistency of the masala gravy by adding more or less water.
  • Use fresh and crispy puris to maintain texture and avoid sogginess.
  • Adjust spice levels including green chilies and red chili powder according to your heat preference.
  • Fresh chutneys add a crucial layer of flavor, so use good quality or homemade tamarind and green chutneys.
  • Serve the chaat immediately after assembling to keep the puris crispy.

Find it online: https://justsosavory.com/banglore-street-style-masala-puri-chaat-recipe/