Masala puri | street style masala puri chaat | masala poori chaat recipe

Masala puri chaat

Masala puri is popular south Indian street food made with crushed fried puri and spicy ragda curry. It is originated from the city Bangalore, but now it is popular in major cities of India. It is tasty and ideal to be served as a party starter or simple as an evening snack with a cup of tea or coffee. Try this quick and easy masala puri chaat recipe with all the basic ingredients from your kitchen and enjoy its mouth-watering taste along with friends and family!

The key to making tasty masala puri at home are:
  • Firstly, I use dry green peas for ragda, but you can use dry white peas instead of it.
  • I pressure cook potatoes with green peas because potato pieces help to thicken ragda gravy.
  • The ragda has to be extremely hot and also thin consistency. However, once it is rested, it would thicken due to ragda. Hence you may have to adjust the consistency and serve it hot.
  • Lastly, I have to use panipuri puri for this recipe, you can also use papadi puri or crispy fried puri instead of it.
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Masala puri chaat

Recipe card for masala puri chaat

Nehas Cook Book
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Chaat, Street food
Cuisine Indian

Ingredients
  

For pressure cooking

  • 1 cup soaked green peas
  • 2 medium size potatoes
  • Salt to taste
  • 3 cup water

for masala paste

  • 2 tbsp oil
  • 1 inch cinnemon
  • 4 cloves
  • ½ tsp cumin seeds
  • 3-4 black pepper
  • ½ tsp fennel seeds
  • 2 medium size onion slices
  • 1 inch giner
  • 7-8 garlic cloves
  • 2 green chilli
  • 2 medium size tomato slices
  • ¾ cup coriander leaves
  • ¼ cup mint leaves
  • ½ cup boiled green peas mixture
  • Some water

For ragda curry

  • 3 tbsp oil
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • Masala paste
  • Boiled green peas mixture
  • 1 tsp black salt
  • 1 tbsp chaat masala
  • 1 tsp garam masala
  • 1 tsp dry mango powder
  • 1 tsp jaggery
  • 1 cup water or as required for ragda consistency
  • Salt to taste

for serving

  • fried puri
  • Tamarind chutney
  • Green chutney
  • Chopped onion
  • Chopped tomatoes
  • Chaat masala
  • Sev
  • Some coriander leaves

Instructions
 

Making ragda or masala puri curry

  • In a bowl take 1 cup green peas and soak in enough water for 5-6 hours.
  • take soaked peas in the cooker and add 2 medium size potatoes, salt, and 3 cups water. pressure cook for 5 whistles on medium flame.
  • when the pressure cooker cools down naturally then open the lid and mash potatoes and some peas slightly.
  • Take out ½ cup of boiled green peas mixture in a bowl and keep it aside.
  • Now to prepare masala paste, in a pan adds oil, cumin seeds, cloves, cinnamon, fennel seeds, and black pepper. Sauté for a minute.
  • Then add onion slices, ginger, garlic cloves, and green chili. Sauté till onion become translucent.
  • Add tomato slices and salt. Cook till tomatoes become soft and mashy.
  • Switch off the gas and cool down the mixture.
  • Add mixture into grinding jar, also add coriander leaves, mint leaves, and ½ cup of boiled green peas mixture. Add some water and grind it into a smooth paste.
  • Now, in a pan, add oil, turmeric powder, red chili powder, and coriander powder. Sauté for a minute on low flame.
  • Then add the masala paste and sauté till oil separate from its sides.
  • further, add in boiled peas mixture and mix well.
  • Now add black salt, chaat masala, garam masala, dry mango powder, and jaggery. Mix well.
  • add 1 cup water and 1 tsp salt. mix well adjusting consistency as required.
  • cover and simmer for 10 minutes, or until the flavors are well absorbed.
  • Ragda or masala puri curry is ready to enjoy.

Masala puri assembling:

  • in a plate, crush 5-6 puri used to prepare pani puri.
  • pour in a ladleful of prepared ragda or masala puri gravy.
  • now top with tamarind chutney, green chutney, chopped onion, chopped tomatoes, chaat masala, and sev.
  • Serve immediately and enjoy masala puri chaat.

Notes

  • potato pieces help to thicken ragda gravy.
  • pressure cook peas on medium heat so they will be properly be cooked.
  • mash potatoes and some peas pieces with masher so gravy becomes thick
  • cover and cook ragda on low flame so all spices absorb in it.
  • you can use papadi puri instead of panipuri puri.

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