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Have any of you visited Bangalore? If yes, you must have tasted the chaats and the most popular chaat in Bangalore is Masala puri. You will get it everywhere. It is as popular as (or rather more popular than) any other chaat. I tried my best to make this at home, but was never successful. It would taste great but nothing like the original masala puri. I don’t know if this is available anywhere else or not, because I never found it in Indian restaurants here(though all other chaats are available, this is missing). Few days back, I even googled for this recipe, but all I found were normal puris(deep fried ones) with some kind of masala in them and not a ‘chaat‘.
While talking to my friend Poornima few days back, she accidentally said her friend had given her the masala puri recipe. Do I need to say I pestered her to send that recipe?? (these days everyone gets scared to tell me any new food experiments, because I start asking the recipe 
). She sent this recipe and this is one of the best masala puris I have ever had. I will not say more than that, try it yourself to know what I mean.
I will give the recipe in steps.
Sour soup:
1 tea spn jaggery
3/4 tea spn tamarind extract
1/2 tea spn cumin seeds
1 cup water
Salt
If ready made extract is not available, extract the thick juice of one small lemon size tamarind.
Method:
Roast the cumin seeds(fry without oil) and powder them. Mix all the ingredients and boil for around 5-10mins.
Sweet chutney:
9-10 dates
3/4 tea spn tamarind extract
1/2 tea spn cumin seeds
1/2 tea spn coriander powder
1 and 1/2 tea spns jaggery
Salt
If ready made extract is not available, extract the thick juice of one small lemon size tamarind.
Method:
Roast the cumin seeds(fry without oil) and powder them.
Make a smooth paste of all the ingredients.
Spicy chutney:
1 tea spn oil
1/2 tea spn mustard seeds
3-4 strands coriander leaves
3-4 green chilies
1/2 tea spn chili powder
1 tbl spn dessicated coconut
Salt
Method:
Heat oil and add mustard seeds. When they start to pop up, add green chilies, coriander leaves, coconut, chili powder, salt and fry for 2-3 mins. Grind it into a smooth paste.
Other Ingredients and preparations:
- 8-10 small puris(ready made puris used for pani puri)
They can also be made at home with this recipe
- 1 and 1/2 cups dry green peas(green vatana)
- 1/4 cup boiled and mashed potatoes(optional)
Soak the peas overnight and cook them in cooker along with salt. They should be cooked till soft (they take a long time to cook). Mix potatoes with peas.
- 3/4 cup grated carrot
- 3/4 cup finely chopped onion
- 1 tea spn chaat masala
- 1 tea spn red chili powder
- 3/4 cup sev(optional)
- Rock salt(optional)
To serve:
In the serving plate, take some puris. Crush them lightly with hand.
Spread 2-3tbl spoons of peas on the puris.
Pour 3-4 tbl spns of the soup.
Spread 1-2 tea spn (or desired amount) of sweet chutney.
Spread 1-2 tea spn (or desired amount) of spicy chutney.
Spread onion, carrot(I didn’t add carrot in below picture). Sprinkle chaat masala and chili powder.
Spread sev if desired. Serve immediately.
Preparation time : 30mins
Serves : 2-3
PS: Fresh or frozen peas cannot be used for this dish. They give a very different taste not suitable for masala puri.
Roasting and powdering cumin gives a very different aroma. Any dishes where raw cumin powder is required, use roasted cumin powder instead of ready made one.
Note: This is just one way of making masala puri. I have tasted many different versions in Bangalore.
Wow!its me first to comment ur receipe.First i like to appreciate for ur gr8 job.Nice Pic of step by step process.
Clear explanation with good receipe…Hats off!!!!
Advance Diwali wishes…..
October 13th, 2006 at 12:25 pmwow…. keep a plate for me— I have tried bhel puri at home will post the recipe soon— never tried making masala puri— thanks for sharing
October 13th, 2006 at 12:45 pmThis looks delicious,but instead of roasting and powdering the cumin
October 13th, 2006 at 12:52 pmseeds you can use readymade cumin powder,also the best chaats
including masala puri are made in Mumbai,cos I have been in both
Mumbai and Bangalore,they use kabulichana(the one which we use for chole)instead of green peas in Mumbai.But this looks yummy and I am soon gonna try it.Thanks for the recipe
Thanks Usha, Priya. Let me know if you try it.
Deppa, Cumin is one thing I wanted to explicitly mention, but forgot. Roasting and powdering cumin will give very different aroma as well as taste than normal cumin powder. For any raw dishes, ready made cumin powder is NOT used as it gives that raw smell. I even read this in one very popular recipe book recently. I tried it twice once with readymade cumin powder and the other with roasted cumin powder, the aroma was very different.
October 13th, 2006 at 1:21 pmWOnderful recipe shilpa, I do this at home and some how figured out the recipe by trial and error, but nothing can beat the ones that u get in those carts in bangalore. I think yours looks very close to that and I am sure it will also taste as good. Will try your version soon and will let you know how it will turn out.
October 13th, 2006 at 1:23 pmGreat step by step pictures Shilpa, tempts one to try. Thnx for your efforts.
October 13th, 2006 at 2:12 pmamazing chaat shilpa…..thanks for explaining step by step…i will give a try when i have little patience..its a wonderful one and love chaat alot.
October 13th, 2006 at 4:44 pmWow Shilpa! great job of explaining step-by-step. I’m really craving some right now
cheers!
October 13th, 2006 at 5:14 pmi luv all chat items ….we have a restaurant called spice cafe here in orlando and they have the best chats in town. ur recipe looks soo yummy and i want to try it soon…i have tried some of our fellow bloggers recipes and just need to have a collection of pic to put together in my blog to appreciate their talents.
October 14th, 2006 at 7:27 amshilpa- this looks really nice, i’ve always wanted to try making these “pani puri” chats, but haven’t yet…..it would be nice for a party…or….just myself!!
your sev is beautiful too BTW…i use roasted cumin/jheera seeds along with chilli, black pepper/kala mirch, and salt for quick fruit salads/snacks…i think it should always be roasted for raw foods too.
thanks for a great recipe!
October 14th, 2006 at 11:43 pmShilpa, chaat looks tempting enough to try out immediately. Thanks to your step by step explaination.
October 15th, 2006 at 4:08 amHey Shilpa,
October 15th, 2006 at 7:12 amYummy looking chaat. Masala Puri is my absolute favourite. I make it all the time. Ever so much that during potluck parties people are always asking me to make this. Will share my recipe when I make it next.
I love your pictures. I feel liek reachign out for your plate.
I have been lookign at all your lunch box recipes and been trying to use them. Thank you for those. Thsoe are really helpful. The honey with the fruits is an excellent idea. I loved the sound of the Potato biryani recipe. Have yet to try it. Will let u know when I try it.
Thanks
Latha
Oooh! Lovely, Shilpa! The only thing I might add are chopped coriander leaves. Are masala puris are a specialty of Bangalore/Mysore? My Bombayite husband did not know of masala puri but enjoyed it thoroughly when we had it in Mysore from a roadside gaadiwala.
October 15th, 2006 at 9:10 amHumm yet another Bangalorised chaat. Its just like having desi chinese and Domino’s pizza called southern spice
I know you guys will gimme those looks for writting this.
In the North and Mumbai too we don’t add carrots! But I guess unless the recipe is adapted to the local taste it does not recieve appreciations.
I am born and brought up Mumbaikar, travelled all over so ……
I think my Blr friends would like this taste.
October 15th, 2006 at 9:52 pmShilpa I have tagged you on my site
October 16th, 2006 at 3:27 amHi Shilpa,
I love the way you showed the assembly step-by-step – with green peas this sounds really great! Thanks for sharing the recipe and the procedure
October 16th, 2006 at 7:13 amShilpa,
October 16th, 2006 at 9:38 amLove the pics…..the masala puri looks so………….. tempting. Makes me want to try it out.
Thanks all for your lovely comments. Please let me know if you try this recipe.
October 16th, 2006 at 1:55 pmwonderful..thnx for sharing
October 16th, 2006 at 11:49 pmVery organised presentation. My hubby loves this. I prefr it with kabuli channa
October 17th, 2006 at 12:35 amRecipe looks tempting but everytime i make the puris for pani puri they dont puff up and i end up making papdi chaat or sev puri, pls let me know the exact recipe for the puri and also can i have the recipes for making the namkeens like the one we get from Haldirams made of dals(moong,chana) and the gujrati ghatia
October 17th, 2006 at 2:48 amI love chat and am always trying new chat recipes. Thanks for this one!
October 17th, 2006 at 7:42 amshilpa,Masala puri is so delicious………..wish i could just a scoop off the plate.
October 17th, 2006 at 8:37 amshilpa,Masala puri is so delicious………..wish i could just take a scoop off the plate.
October 17th, 2006 at 8:37 amHi shilpa…
.
October 17th, 2006 at 11:46 ami am great fan of ur website….honesty must say itz because of ur recepies i am surviving here
I tried the masala puri yesterday….i was good. My husbands compliment ” it looks exactly like how it is in the wesite”…..that was good enough for me !
It surely did remind me of my blore masala puri….miss it sooo much
thanks a lot !!
Shilpa,
I’ve fallen in love with the way you present your recipes ! Since i saw the puff recipe in your site i’ve been a regular visitor here and i love the pics and the recipe looks delicious. My mouth is watering already .
October 17th, 2006 at 11:57 amHi Shilpa……I read in my mails, abt masala puri comments from readers. When i saw the recipe and your gr8 pictures, i realised what it was. I have eaten this only once at a roadside stall near Aanegudde Temple abt 3 years ago. (famous Ganapathi Temple in Kundapura district). I still remember the taste, but have no idea how to make it. Now i can try it this weekend. We were abt 40 people who visited the stall at abt 6 pm although we told him in advance we would be there. All of us finished the entire stock and gave him extra money too for serving us well. My cousin told us that he is very famous for masala puri. Only one diff, he did not use carrots as maybe they are not ready avble. Thanks for sharing.
October 18th, 2006 at 9:04 amI have become a great fan of ur website.My daily routine was to check tarla dalal or other cooking sites,but from the time i have come across AAYISRECIPES i have not logged on to any other site except for this.Keep up the good job, and i will also try to share my recipes in the future.
October 25th, 2006 at 2:13 amThanks Shilpa for the detailed post. I made this exactly as you mentioned. I used a lil more of sweet chutney (sweet tooth, cant help) It tasted excellent and my son loved it too. Very nutricious too. A good snack from Karnataka. Thanks again.
October 26th, 2006 at 8:51 amWaiting to try this out, Masala puri is my favorite chaat and specially the one with green peas, In Bangalore restaurants usually serve with chic peas, but the chaat bhandars on the streets use green peas and my God its so delicious.
Never seen that version of masala puri in teh Indian restaurants here in the US. Miss U Bangalore
November 21st, 2006 at 6:32 pmExtremely well presented. Thank you so much for sharing. I’ve been trying to get the recipe for the spicy chutney (Masale – if you know kannada, you know what I mean, That’s what the cart guy calls it) for a long time. I’m going to make this tomorrow. I miss Bangalore. (although it’s changed so much…. miss those old peaceful times)
December 6th, 2006 at 9:08 pmthis site is new for me i liked youers ricepis thanxs i like masala poorie
December 12th, 2006 at 8:52 pmHey the recipe sounds great and am a pakka bangalorean. I stay in Dubai and as mentioned by few people above here in middle east they have all kinds of chats but no Masala Puri. I have tried hunting it in every restaurant possible but no use. I love masala poori and would do anything to go to bangalore to have 3-4 plates of masala puri. i will soon try out ur recipe and post the feedback.
December 26th, 2006 at 5:01 amVery well presented, thanks
to add a bit of more spice for people who really love spicy chat….”include Cloves and Cinnamon while preparing spicy chutney, this will surely tickle your taste budds. But quantity should go proportionately, never mind if it is less but certainly not more else it can spoil your chat”
Cheers
January 5th, 2007 at 9:51 amSunil
hi shilpa,
January 10th, 2007 at 10:21 amur recipe looks grrrrrrrrrrrrrt .
step by step explanation…right now iam in boston,USA 5and half months pregnant ..
i dont get any of those stuff here hope u can understand my cravings after being in bangalore so many years..we can give up anything not gaadi masala chats…
i will try and see how it will turn out …
but somebody plzzzz tell me what he puts in the plate will be even more watery and thicker right ?he will just use sweet and thick gravy ..but how do i do thick gravy?
Hi Manjula, Thick gravy is the spicy chutney and sweet chutney mentioned above. The watery(thin) thing is sweet soup. Just try this and you will know.
January 10th, 2007 at 12:38 pmcan anybody help in getting the above recipe
January 30th, 2007 at 9:47 pmcan anybody get me the recipe of palak paneer foodlands, abu dhabi Thanks in advance
January 30th, 2007 at 9:49 pmHi Shilpa,
January 30th, 2007 at 9:53 pmI have tried ur recipe but the spicy chutney or thick gravy as specified by manjula….. is not the taste of the gaadi masala chat in sanjaynagar… please let me know about thick gravy….me and my husband love masala puri and we sta
in abu dhabi so missing it…
i tried this new chat dish called naram garam.. itz really yummy n very very simple..
peel the potatoe skin.. half boil it.. than cut it as cubes.. than shallow fry them til golden brown on both sides.. than put salt, chilli powder,garam masala,chat powder and squezze lemon..!!!
February 20th, 2007 at 6:18 am.. many of u love churmuri,tomatoe masala which u get in ghadis..!! first i’ll tel de proce to make churmuri..
February 20th, 2007 at 6:30 amgreen chutney: 3 green chilli n 2 cloves of garlic, make a paste out of it..
churmuri:
chop onions, grate carrot..
take a vessel put the puri into it(white color) , than put salt,2tbsp of oil,onion,carrot, green chutney,fried ground nuts .. than squezze lemon.. if u wan wan u can put chakli bits!!
tomatoe masala:
cut in de tomatoes.. thin slices…!! than put salt,pepper,green cutney ,lemon n spread over them.. then put fried ground nuts than put puri(white color)…
thatz it.. it’s good 4 evening snacks!!
Hi All,
Tried this one. It is very authentic. The gravy was a little watery, any suggestions to make it thicker???
February 28th, 2007 at 1:25 pmKavitha, the gravy cannot be made thick since it does not have any thickening agent. You ca ad both the chutneys to it so that it gets a bit thick.
February 28th, 2007 at 6:49 pmHey… answers to all of the above, i just make the thick spicy green chutney. To the above recipe, add a boiled potato and 2-3 table spoons of sour cream. The gravy will just be so thick, creamy and rich. Add sour cream and potatoes according to how much cilantro you are putting. Mix and match.
March 22nd, 2007 at 11:07 pmHi Girish,
March 23rd, 2007 at 5:50 amThanks for the tips. I will try sometime.
Acutally… another thing you can do to make the spicy chutney thick is put some over boiled peas in it and let it grind with the potatoes and sour cream.
you can also put a green pepper or a brocoli in the spicy chutney while grinding it if you are health consicous. It doesn’t change the original taste.(unless you put too much in it)
March 24th, 2007 at 4:16 pmHi Shilpa,
March 27th, 2007 at 3:45 amDiscovered your site by accident while looking for a bride for my brother. You have put in a lot of effort in your site and it is beautiful. I hope to learn a lot of new recipes and maybe make a few friends too. I just loved the step by step photos in your recipes. keep up the good work.
Regards,
Sangeetha
Hi Shilpa,
Looks good and yummy. I have freaked out a lot on road side Masal puris in Mysore and Bangalore. My husband also loves it. I had got a recepie sometime back from my aunt, I made a lot of modifications to that and now I am more or less close. Even my husband has approved it. All are same except the green spicy chutney where I use Pudina , rosted cummin seeds, Cinnamon , clove , Khus-Khus . I grind all these with Pudina ginger and green chille and handfull of cooked green peas. Put water and boil it for some time.
March 29th, 2007 at 6:29 amHi Shilpa,
I have got hooked on to your site
I not only find your recipes good…but also the interaction happening for each recipe. I read through the recipe and end up reading all the comments too. Good job! Happy cooking and sharing!
March 29th, 2007 at 5:05 pmShilpa,
April 8th, 2007 at 3:19 amI chanced upon your website while doing a search for North Canara and South Canara food. This is a foodie person’s ultimate delight. I would be trying out the recipe for Masala puri soon.
Thanks for sharing!
Shilpa,
Thanks for posting this recipe. I couldn’t have asked for anything less when I ate them. It reminded of my trips in Bangalore to have this with my Dad while I was a little girl.
Kavitha
April 22nd, 2007 at 2:30 pmhii shilpa,
thnks for sharing this recipe,,the best part is u have mentioned everythnig systematically easy to understand and follow,,,and it looks yummy tooo..
ill definetly try tht..
thnks again
sana
May 10th, 2007 at 3:53 pmHi Shilpa
Thats the perfect recipe. But i have tried adding green peas to spicy chutney for taste and thickness. U know peas n coconut gives a great taste, n may not be the B’lore masala puri. But its a recipe followed in my native place (Sagar). Its quite yummy and pleasent taste. Anyway try it out once…
Cheers
May 11th, 2007 at 3:28 amBindu
Hi Shilpa
May 22nd, 2007 at 5:31 pmthis is my first visit to ur site.saw so many great recipes
have to try them one by one.
hi shilpa
June 2nd, 2007 at 4:46 amthisis my first visit 2 ur site, really it is amazing.recipe of mslpuri was great& chaats r my fvrt,thks verymuch
hi shilpa
June 2nd, 2007 at 4:51 amreally amazing,recipe of mslpuri was great& chaats r my fvrt,thks verymuch
I have searched so many sites for this receipe, I was thrilled to find it here. The dish looks yummy. Can’t wait to try this out. thanks a ton.
June 13th, 2007 at 8:54 amhi
well i am a banglorite but the masala puri u said is good but u HAVE to try the one u get in sukhsagar in magestic.
the trick to it is not the sweet chutney
……
make a gravy with
green peas and some strong spices.
then do what u did above no carrots as it makes it sweet….
try it. its awesome!!!!!!!!!!
Shilpa: Anu, Some strong spices??? Do you know what are the spices used there? have you tried making it at home? I have searched for the masala puri recipe everywhere possible. This is the only one that I liked so far even though it is not exactly same as Bangalorean recipe
June 14th, 2007 at 11:59 amHi Shilpa, your Masala puri recipe was really great and excellent. i just had it and i am writing to you. but instead of the puri i used papads. Wow it awesome. I enjoyed it so did my family. Thanks for your great recipe.
June 15th, 2007 at 8:04 amHi Shilpa,
I just made masala puri using your recipe and it came out soo well!! I now know what you meant by “authentic Blore taste”!!Both my husband and I enjoyed the chaat…thank you so much for the nice recipe
Smitha.
July 27th, 2007 at 8:34 pmhi its great but i want a recepie of panipuri masala in powder form can u provide plz ill be grateful
July 30th, 2007 at 7:43 amHey,
Perfect Recipe. No one could have put it any better. Every time I go to Bangalore ( i am in Uk) i dont miss to visit the favourite Masala puri fella and make him richer. I always asked him for recipe, and do you think , he would have given it to me? Naa, he never gave, he always fobbed me off saying, that he got it made by someone and he just sold it.
But guess what,,, ALL THANKS TO YOU, I now know the recipe. I cant wait to get started on making it. I will post a message after I have licked my hands clean.
You have made some real good efforts to post this recipe. It is great. Perfect. Keep up the good work.
Regards,
August 11th, 2007 at 11:35 pmChanu
Hi Shilpa,
I love looking at your site trying out recipies…i read this masala puri recipie it is quite inteesting i just have doubt can we use dates syrup instead of dates..
Regards
Ramya
Shilpa: Ramya, I donno what a date syrup is. But if it is something like a paste of dates, then you can use it instead of normal dates.
August 15th, 2007 at 8:03 pmHai !!!!!!!!!!!!!!!!!!!!!!!!!
Thanx a lot for sharing the receipe. really it is fantastic. I being at Bangalore
for 18 yrs I had really experienced the chaats. The real taste of Masala Puri & Panni Puri. But now as I had settled in my home town Trivandrum, I really missed the chaats. on visiting your site i got to know more about the receipe. I shall try the same at home. byeeeeeeeeeeeeeeee
Regards,
August 23rd, 2007 at 9:10 pmRavi Kumar PT
Adding a little “black salt” will add to the flavor.
http://en.wikipedia.org/wiki/Black_salt
August 28th, 2007 at 7:05 amHi Really good stuff. Keep shareing your recipes Welldone. Me & my family travel to orlando every year please advice us any good restaurants in orlando with tasty food like yours. Thank you. Bobby
Shilpa: Sorry Bobby, I have never been to Orlando.
August 30th, 2007 at 12:43 amShilpa, Congratulations on your wealth of recipes that look so enticing! I have been looking for the Bangalore Masala puri for a while now in vain…until I bumped into you
Can’t wait to make it!! – Chaya
August 30th, 2007 at 12:52 pmHi,
September 24th, 2007 at 5:02 amI tried this recipe today and it was very yummy. Everyone in our family loved it. Thanks for the recipe. — Deepa
Hi
My favourite chaat !! Mumbai is the best place to eat all the various chaats !!
In North America, you should be able to find the puris in any Indian Grocery Store and these days you also get Knorr Sauces which include the green sauce and the sweet tamarind sauce. So this recipe is very easy to make. You can even make “Ragda” with the white peas and use for this recipe. I normally make large batches of “ragda’ and can then serve with Patties, Masala Puris or even normal puris !! Try it.
Shilpa: Chetna, I know chaats are a speciality of Mumbai. But this particular chaat is one of the most popular ones in Bangalore. I haven’t seen it anywhere else. I think the masala puris that are available in Mumbai are different (thats what some of my readers have mentioned above). I use ready made puris too. But I don’t like the sauces, I like the freshly made ones because I can control the taste as I want.
October 5th, 2007 at 11:57 amO!this is a wonderful recipe ……
December 20th, 2007 at 6:17 pmeasy to understand and make ….
thanks
hi,
keep posting the new recipes . Even i am interested in cooking. Thanks for the delicious recipe. Can mail to my personal id.
December 25th, 2007 at 4:28 amHi,
January 8th, 2008 at 1:03 amI am from Bangalore,this recipe looks yummy,but doesnot look like the original version.Everything is ok but, it is lacking a thick spicy sauce which is poured on the plate on puri and peas, almost felling down from the plate. Even I have been searching for the recipe of that sauce, but in vain.Anyone who knows the recipe,please post it so we can have the original masala puri, from bangalore
Thanks you very much for the Masala Puri recipe. I tried it out and came out great based on my kids reaction as well as my wife.
Appreciate the step-wise description of the recipe along with photos which helped me a lot. Only one thing though while preparing the Sweet Chutney. I had to soak the date overnight before I could grind it.
Great recipe and thank you very much.
January 10th, 2008 at 2:54 amI understand what Disha is referring to and I did ask the same question to a neighbour of mine who prepares chats @home. She gave me the following recipe and was not very specific about the qty of each item and that was something she says ‘kannu althe’.
1. Ample qty of Onion
2. Mint Leaves (Pudina)
3. Tomatoes
4. Green Chilli
5. Chat Masala
6. Pav Bhaji Masala
7. Salt to taste
8. Coriander Leaves
All these items should be ground using Mixer and add water to form the sauce which should be mixed with the other Masala Puri ingredients.
I tried it out and was good but not as good as they serve in the chat outlets in Bangalore. You can try variations of the above to get the correct mix as well as make sure that you keep on adding the paste while boiling the sauce in low flame else gets diluted after a few servings.
Shilpa: Thanks Venkatesh. I will try it sometime.
January 17th, 2008 at 8:21 pmHi , want to make couple of chats for a school fayer pls let me have your recipe.
Thanks and best regards
January 25th, 2008 at 7:33 amamr
wow its really a nice recipe.to be frank my childrens r very happy with this and also they liked the taste than the readymade one.thank-u very much.
January 29th, 2008 at 6:26 amDear Shilpa
Your website is not only great for recipes – you also express your thoughts so well that everytime I visit I feel I am visiting a friend. I have successfully tried many of your recipes and look forward to more.You have not posted what you are packing for lunch these days. Its amazing how you manage to cook and work and indulge in various other hobbies as well. You are indeed Super Shilpa. Do post a picture of yourself – I imagine you to be a smiley young energetic konkani kid
Am I right?
Shilpa: Thanks Tiba for kind words
.
January 29th, 2008 at 10:31 pmWow you have masala puri too on your blog!!! It’s my favourite.I have tried it at home twice.The second time i got it close to what we get in Blore/Mysore…I had a recipe and i altered it completely so that i could get the taste i miss so much.Me n my hubby were so happy eating it, really nothing can beat our love for chaats
))
February 22nd, 2008 at 1:05 pmAfter seeing your post I want to eat it again and NOW!!!
I want to try your recipe also.But you havent mentioned the sauce they use? I used to eat from chat stalls and always saw them using the hot sauce/curry,never saw them using any raw chutney except the green paste for extra spice.Let us know if it’s a different version.Is this eaten hot/cold as only peas are cooked.It looks yummy.
this webside is Rocking!!!………………..
February 23rd, 2008 at 10:39 pmi want to know the liquid spicy mixture which is added on the puri and peas.
March 21st, 2008 at 6:26 amI see that many people left feedback. Still I wanted to leave my feedback. Because I was not able to keep my mouth shut. This is an Excellent Recipe. I was totally amazed. I prepared it and shared with my friend’s family and everybody got amazed. You should have been putting this into website step by step very carefully with lots of patience. Really it is a great job and also sharing to the public is another wonderful job.
March 22nd, 2008 at 5:41 pmHi,
receipe for masalapuri is good and clear. I usually prepare pani puri. let me try masala puri also. thanks for sharing preocedure. we can avoid eating out
nandini
March 26th, 2008 at 3:12 amhey
March 26th, 2008 at 6:33 amthis is amazing! i am originally from bangalore, am now in Chicago… and needless to say i miss the bangalore masala puri soo much!
I tried it yesterday and it was great!
was desperately looking for this recipe! Thanks soo much
Hi Shilpa
I’m a new bee to your website……..i tried your masala puri sterday ……i couldn’t believe myself….wow…..it was amazing ..tasted great …i’m basically from bangalore…..now in NewZealand……thanks for the great receipe………. !!!!!!!!!!!!!!!
April 1st, 2008 at 1:46 pmHi Thanks a lot for the receipe. Its a great one. I tried it out and my bangalore days are back to me. I think all bangaloreans who are staying away will definately thank you in tons like me.simply owesome.
April 4th, 2008 at 9:43 amHi Shilpa,
April 26th, 2008 at 7:45 amI tried this out.. The taste came out very well. It was tasting more like ragda pattice than masala puri. I think we are missing out on one more masala soup which is little spicy and which gives the strong and authentic taste to the masala puri. Time around wehn i had been to bangalore, i tried gettign reciepy from from gadiwalas.. but failed to get full list. no one as ready to part with it… if u get to know that please do share.
hey good news, try this out for the masala puri gravy.. i did this and beleave me it is gives exact taste of the gaadi masalapuri.
one big onion chopped into pieces,
fresh ginger pieces 2 tbl spoon,
garlic cloves – 4/5 medium sized
maharastrian ghoda masala/ any garam masala – 4 tbl spoons
green chilli 6/7
black pepper – 10
Chakke – 1inch or little less
coriander leaves – one fist full
Grind all the above ingredients into a smooth. Use the extra water available from the boiled peas. Never add plane water. If the water in the peas is less then add little water to some part of the peas and mash it properly before adding to the grind.
In a kadai heat some refined oil and add the above paste and heat it for few minutes.In the begining the smell will be raw and after few minutes the raw smell goes and the masala smell starts to give out.At this time add the one big cup of mashed boiled peas, salt to taste, amchur powder 1 tea spoon and 1 tea spoon of garam masala. Boil this gravy for about 15-20 mins. More u boil more will be the taste. while boiling make sure that the gravy consistancy is not made into very thick. Remember the gadi wala keeps adding the water from the center of the peas plate? this gives us the exact taste of the gravy. other procedures remain same. add this gravy before green chatni.
I had not added potato for base and for topping i had added few small peices of cucumber.
Enjoy……..
April 27th, 2008 at 8:49 amHi there
May 28th, 2008 at 5:30 amThanks for the recipe. It came out very well.
Keep up the fantastic work!!
Tried this one today. Was a little apprehensive because the peas had nothing but salt. It turned out to be a winner. Thank you for posting this recipe.
June 7th, 2008 at 6:55 pmHey sushma,
what’s chakke??
Shilpa: Cinnamon
June 7th, 2008 at 9:54 pmhi shilpa….
i really appreciate ur efforts that u put in to make it so appealing…i will give it a try..basically from mysore..am now in Boston…good job…go ahead..
June 18th, 2008 at 8:29 amHI SHILPA,
AGAIN YOU ARE A TRUE GODSEND. I TOO HAVE BEEN LOOKING FOR MASALA PURI RECIPE FOR OH ABOUT 8 YEARS NOW. YOU ARE TRULY AN ANSWER TO MY PRAYERS. I AM FROM KARNATAKA TOO AND I SOOOO MISS THIS CHAAT.
THANK YOU VERY MUCH
July 7th, 2008 at 5:21 pmJAAJI
I really like your presentation of all your receipe in a step by step with photos. I really want receipe for kala jambu with paneer if you have .
with many thanks
Aruna, Kenton, UK
Shilpa: There is a kala jamun recipe on the site under sweets. Please check out.
July 11th, 2008 at 7:31 amDear Shilpa,
i have eaten this UDUPI too. It was in some road side stalls. it was too tasty. but they were more liquidy.
July 14th, 2008 at 9:27 amhi! send me veg recipies and chaat items recipies too.
July 21st, 2008 at 11:51 pmthank u
lakshmi
if you wanna make bangalore based masala puri. yo need to have the base a masala curry. try this method. one of the fellows whom i regular gave me this tip.
for serving 10 people
coconut – 2
green coriander – 1 bunch
for masala
seasame seeds
red chilli- mixture of andhra and badagi variety – 20-80 combo. – 5 pieces
asafotedia – 1/2 tsp
cumin – 1 tsp
coriander seeds – 2 tbsp
cloves – 1/2 tsp
green chillies – 6-7 pieces
lightly fry all the spices without oil and also half portion of the cococunt till golden brown.
blend the spices in a blender and then add green coriander. now add fried coconut with water and grind well and then finally add leftover coconut and grind to a paste. add water for fine paste.
take a wok, add 10 tbsp of oil and fry the masala till they are done. add water at least four big cups and of course salt. let it boil and settle.
use this curry for the chat. pls give me your feedback
regards
madhav
August 1st, 2008 at 2:53 amp.s : kindly visit my blog .http://ammareceipes.blogspot.com/
no dear
this doesn’t look even remotely like b’lore masala puri…..that masala itself is different….chutney is not used in this big quantity….but i appreciate u’r efforts….
love
August 6th, 2008 at 4:06 amsamaira
arizona
dear shilpa
it doesn’t taste sweet at all….i don’t know the way u have mentioned the usage of jaggery….it seems to come out as a sweetie thing….
love,
samaira
arizona
Shilpa: Samaira, there are thousands of ways of making masala puris in Bangalore. This is just one way.
August 6th, 2008 at 4:10 amOk, Since you mentioned bangalore I will let my tongue wag.
Bangalore style street side masala puri is done with these ingredients and in this order
- break puris (5-6)
- spread yellow battani (pea)
- spread the Masala (this is the main ingredient)
- For spiciness, add thinly prepared green chilly paste
- for sweetness, add tamarind-jaggery sauce
- sprinkle salt, chilli powder, jeera powder
- sprinkle onion-carrot-coriander mixture
- sprinkle sev
Tips:
August 15th, 2008 at 5:12 pm- Dont know how to make puris, but it from outside, chk other sources
- Peas: Use yellow peas only and soak them for 6 hrs. Boil them with salt, and garam masala, until fully soft (this is for grinding, not for the chat itself). For the chat boil separate set of peas and boil with salt and little pani (use pani pur masala if u dont know how to do it, neither do I.)
Masala: As mentioned above, grind the boiled peas along with all the water, masala etc with little dhaniya, 2-3 strands of coriander (for about 1\2 cup peas), 1\4″ ginger, one pod garlic, and little more garam masala powder (I make my own). This is the closest I could get for Bangalore taste, though I know there are more ingredients for the masala. But I can assure its almost 70% right. If you can crack this code, let me know, then rest all process I know and thats mentioned here.
- For green chilli and sweet sauce, I buy them from Indian stores, its about 6 dollars together and lasts for almost 70-80 plates. So why struggle.
- Onion, carrot, coriander mix: Carrots should be grated in longer strands (not like for carrot halwa), Onions should be cut finely length wise and it should be about 1\2″ in length. Coriander just chopped them and mix all together
- Sev get it in Indian store, the north indian varitey which is thin and soft.
- The masala in itself will not taste good, since it has no tamarind (so no sour), not much chillies (so no hotness), no jaggery (so no sweet). It just creates a base for other ingredients to fit in. Unfortunately I havent been able to get this one 100% right. Idea is to add other ingredients in the right quantity to provide the wholesome taste. Keep all ingredients as fresh as possible.
IN case u get the masala right, then email me at kpkjnk@yahoo.com.
If you go to bangalore, and are in south part, go eat on road side cart right in front of vijaynagar telephone exchange entrance, or 8th \ margosa rd intersection in malleswaram. I want my chat to be like that, but am only 80% close.
hi shilpa,
August 20th, 2008 at 9:48 amthanks for this great recipe,i am a great addict of chaat and where we live in the usa we don’t have many good places to eat this lovely dish,thanks again,it is simple and very well explained!!good job!
I tried this recipe
August 24th, 2008 at 3:42 amyour masaapuri receipi is yummyyyyy
September 16th, 2008 at 2:35 amhi i am keerthana here. i was searching this kind of recipe from so many years.i am the great lover of masala puri.i liked the way you have explained in detail.
September 18th, 2008 at 9:37 amhi shilpa, i am keerthana here, i am very thankful for sharing your recipe. you have explained so well that any one can understand it. it is very delicious.
September 18th, 2008 at 9:41 amHi
I like your website , it has got interesting and easy to make recipes. Following your recipes (adding a dash of my own flavor to it of course) has given encouraging outcomes to novices like me
. However, I would like to make a small request – please post some interesting and tasty fat free low cal and onion free vegetarian recipes(no onions because we are strict veggies) I am sure you will have something for body conscious people like us 
.
Thanks in advance
Kavya
KEEP UP THE GREAT WORK!!!
September 27th, 2008 at 10:43 amThis is a superb recipe. And mumbaikars really like all this stuff!!!!!!!!
September 28th, 2008 at 5:01 amthnx a ton , i luv masala puri . i was waiting to get the recipe , let me try this .
thnx again
September 28th, 2008 at 5:03 pmthank u for such wonderfull recepie, which will be healthier
October 7th, 2008 at 6:54 amHey!
Thanks a ton for posting this! I just happened to google masala puri coz I was craving for it yesterday!!( it was pouring hard)!! hehe…I am a Bangalorean! and it remined me of the gaadi wala down the street!! awesome!! my mouth’s watering now!!:))
October 17th, 2008 at 11:16 amI am a lover of snacks and chaats, Living in Blore with my hubby, I keep pestering him to take me to eat out joints often to have chaats..
October 29th, 2008 at 5:23 amNow I can get one of my fav chaats prepared myself and savour it at home itself freely.
Good one, I am out to prepare it right now !!
[...] the tickets – simple, brilliant and elegant. I was in Rajajinagar @ 5:45 PM and eating Bhel Puri, Masala Puri And I was not far away from the theatre location to reach the venue [...]
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November 2nd, 2008 at 3:18 amThe receipe is good – I make similar kind of chaat myself but I loved the illustrations
November 19th, 2008 at 3:24 amthis is one of the best sites i have visited
December 2nd, 2008 at 2:41 pmthank you so much.
could you please mention the number of servings in all of you recepies
regards
randolph
but this seems to be the dry kinda masala puri, i have tried making somethign similar. Can you somehow get that “gravy” that these chaatwalas use? its usually in a huge aluminum bowl. i feel that the key ingredient to all their chaats tasting so great!! Good effort all in all though.
December 12th, 2008 at 1:20 pmthanks for the receipe but one query the soup /curry which the masala puri person serves is more juicy so could you tell what it could be and do they add cornflour …. please let me know
December 20th, 2008 at 10:09 amthanks for this recipe.
January 3rd, 2009 at 8:09 amI live in chennai.I invite all my friends for haldi kukkum once a year and make one authentic konkani or karnataka dish.
Courtesy my mother and my phone bill.
Masala puri was a hit.Normally my friends who claim are on diet threw caution to the wind and relished the dish.
Result: Normally left overs are for family but i had none left.
Sukh sagar ,Rajajinagar bangalore has one of the best masala puri.He refuses to share the recipe though.
Hi,
I have doubt .. After we cook peas and potato we just smash it and serve for the masala puri or is there any masala to prepare with them ??
Really its a very effort that you have shared with every one..
Thank you very much,
Veena
February 8th, 2009 at 8:54 amI’ve tried quite a many recipes from you site. They were really very good and all my family members liked them very much. Especially the recipes of some of the side dishes were too tasty.
February 12th, 2009 at 9:15 pmI would like you to post the recipes for potato chips, banana chips and home made chocolate(using cocoa powder and milk powder, not by using other chocolate) if possible. I’ve searched for the recipe to make the chocolate at home in many of the websites, but they were all using ‘waste chocolate’ for that.
I would appreciate if you could post a recipe of chocolate to make at home using cocoa powder, milk powder, etc.
its very nice method and easy method. i saw so many methods but i felt some difficult. this is very easy method thanks
February 14th, 2009 at 2:54 amhey!!! this is just what I was looking!thanks! will let you know once I try it!!! – Banglorean
February 17th, 2009 at 3:43 pmHi Shilpa ! I am so glad and thank my cousin who lives in California for recommending your website…I am from Mumbai and spent about 5 yrs in BLR ….indeed the credit for the success of Masala puri must go to Blr….it was or probably is still quite unknown to Mumbai…my Kittie Group(Gujarati’s Majority) draw a blank when you mention Masala puri (their perception being “Meet Mirsangeche talele PURIYO” or “Travelling Puris”)….
Your version of Masala puri is very interesting and i shall definitely try this one!!! …whatever be the authentic recipe! …. what i do is….whenever there is a leftover pulse gravy be it moong, chickpea or dhanv vatanya raandayi i convert it into a misal or masala puri …. i dont spare the north indian chole either !! … Great website once again…and keep up the gr8 work!!!
February 20th, 2009 at 12:55 amHi,
I tried this recipe today and enjoyed it!!!!!
Thanks a million!!
March 3rd, 2009 at 1:34 pmplease send me more recipes on north indian chats please .
April 10th, 2009 at 12:59 pmpictures are too natural that make one to be tempted to eat. It is very useful to me as i dont know how to prepare it so far.
April 11th, 2009 at 12:20 pmHi shilpa, recently discovered ur website.
April 20th, 2009 at 2:58 ami love the way ur masala puri looks. Going to try it out soon and keep up the good work.
Hi Shilpa,
I think this is very similar to Papdi-Chaat from North India, so if you are eating out, try asking for Papdi-Chaat.
I find lot of recipes interesting, thanks !!
Regards,
May 13th, 2009 at 8:00 amSapna.
Its a superb site… Thnks a Lot..
May 26th, 2009 at 9:07 amappreciate your sincere effort and presentation, but I believe this is not Blore style of masala puri, where is masala here?,
In blore if we ask for masala poori, he will first crush 7 poori’s and then add boiled peas, then add masala to it and then add spices and finely chopped onion.
serve it in only white porcelain plates. Thats bangalore masala poori.
Shilpa: Please read the “PS” at the end of the post.
June 23rd, 2009 at 3:16 amhi
instead of adding chutney’s one by one i need the recipe of gravy thing that they serve i hotels
June 24th, 2009 at 4:47 ambye
Hi Shilpa…
June 30th, 2009 at 12:01 amI am a Manglorean n right now settled in Mumbai. I was very much in search of this recipe, as it is not available here.Thanks a lot for putting it up on the net. The Masala puri i have eaten in my hometown is more of semi liquid type. So if u could get that recipe I would be very happy. once again thanks a lot for creating this website….
Perfect….just perfect!
June 30th, 2009 at 11:54 amHi Shilpa,
July 2nd, 2009 at 2:16 pmTastes very yummy.I have tasted this long back when i had been to b’lore.I will surely try this recipe at home.
kani