How to Prepare Masala Puri Chaat Bengaluru Style

Masala puri chaat is a delicious street food snack that originated in Bangalore, India. It features crispy puri loaded with a spiced white peas gravy, then topped with fresh veggies, vibrant ground spices, sev (fried gram flour vermicelli) or crunchy pieces of pani puri, and cilantro. The result is a satisfying snack that has a great combination of textures and deep, slightly sour and tangy bold flavors.


1 cup dried green peas or white peas
1 medium potato
1/4 teaspoon turmeric
Salt to taste
3 cups water to pressure cook
2 tablespoons oil
1 teaspoon cumin seeds
1/4 cup chopped onion
2 cloves
2 green chilies
1 inch ginger
4 garlic cloves
1/4 cup chopped tomato
1/4 teaspoon red chili powder
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
2 tablespoons chopped coriander leaves
20 to 25 puris (of pani puri)
Green chutney (optional)
Tamarind chutney (optional)
Sev (optional)
Chopped onion, tomato, coriander leaves for garnishing

How to Prepare Masala Puri Chaat Bengaluru Style


Here are the step by step instructions to make masala puri chaat:

Step 1: Prepare the Peas
Rinse and then soak the dried peas in enough water overnight or for 8 to 9 hours. Drain all the water and add the soaked peas to a stovetop pressure cooker. Also add the potato (peeled and chopped), turmeric, salt and water. Pressure cook for 15 to 20 minutes or for 10 to 12 whistles on medium heat. Once the pressure falls on its own in the cooker, then only open the lid and check if the peas are cooked. You should be able to mash them easily with a fork or spoon. If they are not fully cooked, then add more water and pressure cook for some more time.

Step 2: Prepare the Masala
Heat oil in a kadhai or pan over medium-high heat. Add cumin seeds and let them crackle. Add chopped onion and sauté until golden brown. Add cloves, green chilies, ginger and garlic (finely chopped or crushed) and sauté for a few minutes. Add chopped tomato and cook until soft. Add red chili powder, garam masala, chaat masala and salt and mix well. Cook for a few more minutes until the oil separates from the masala.

Step 3: Make the Gravy
Transfer the cooked peas and potato to a blender or mixer grinder and blend to a coarse paste. You can also use a potato masher or a ladle to mash them in the cooker itself. Add some water if needed to adjust the consistency. The gravy should not be too thick or too thin. Pour the gravy into the kadhai with the masala and bring it to a boil. Simmer for 10 to 15 minutes until the flavors are well combined. Add chopped coriander leaves and mix well.

Step 4: Assemble the Chaat
Take a large plate or bowl and crush some puris on it. You can also use whole puris if you prefer. Pour some hot gravy over the puris and spread it evenly. Drizzle some green chutney and tamarind chutney on top if you like. Sprinkle some red chili powder, chaat masala and black salt for extra flavor. Top with sev if you have it or some more crushed puris for crunchiness. Garnish with chopped onion, tomato and coriander leaves. Serve hot or warm.

Enjoy your homemade masala puri chaat Bengaluru style!