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Masala Puri

Masala Puri - 2

A very popular chaat from the streets of Bangalore. Masala Puri is prepared with dried peas and freshly ground spices served with crispy puri and sev
4 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 3 -4


  • 3/4 cup dry green peas soaked overnight and pressure cooked (do not use fresh peas)
  • 1/2 cup toor dal cooked till soft with a pinch of turmeric
  • Grated carrot
  • Finely chopped onion
  • Puris I used store bought
  • Sev
  • Finely chopped coriander leaves
  • 1 tbl spn coconut
  • 1 tea spn sugar
  • 1 and 1/2 tea spn red chilli powder
  • Salt
  • Dry Spices :
  • 4 cloves
  • 1 " cinnamon
  • 1 tea spn coriander seeds
  • 1 tea spn cumin seeds
  • 1/4 tea spn peppercorns
  • A small piece of nutmeg jayikayi
  • 1 mace japatre/javatri
  • 2-3 marathi moggu


  • Dry roast all the spices (I did this to help in grinding, was not in original recipe).
  • Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
  • Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
  • Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
  • In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
  • The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.