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Ah, so you are in the mood for something twisty, chatpata, and spicy we see! Well, you are looking at the right place because even we are craving chaat these days! So why not learn to make one today? You must have indulged in masala puri before, haven't you? Well, here is your opportunity to make it at home. This way you can eat a healthy and tasty snack at the same time. Making masala puri is no big deal and you don't need a diploma in culinary art to excel at masala puri. So let's have a look and find out how we can assemble a plate of masala puri this evening.

Why try out masala puri at home

Well, there are several reasons why you should! In the evening when your partner comes back home tired from work and looking for some time to relax with you on the couch, the kids playing in the yard, snacks like masala puri are perfect to binge on while you watch an entertaining sitcom. Maybe, you could be cutting out on street food but the project seems hard as you cannot control your cravings! That's when a homemade chaat comes to great use.

This way you can monitor the ingredients that are put into the chaat, cut out the unhealthy bits, and swap them with something healthier. So if you are yearning for a spicy and tangy chaat just like us, today evening is the right time to venture into your cravings and indulge a bit. If you are having a potluck or wish to evoke memories of happy times, there is no way you can miss out on masala puri.

A glimpse into making masala puri

There is no need for you to get intimidated because you never tried making masala puri at home before! Being a delicious street food from Bangalore, we can understand the sense of craving that you are feeling already! Hold on, because in no time you will accomplish to make it right!

Served on a bed of green peas curry, crushed crispy puris taste best when combined with different kinds of chutney. The presence of chopped onions, corianders, and tomatoes will give a tangy and hold hint to the dish. If you are fond of the sour essence then tamarind chutney can also be included.

With chaats, the best part is that you can always experiment with different kinds of chutneys, sev, toppings, etc! This way from a single recipe, you can always end up making different versions.

Learn more about Bangalore-style masala puri

You will need dried green peas for this recipe! Combined with green chilis and herbs, you can escalate the sense of boldness it carries. Of course masala puri is not as spicy as misal pav but it is bursting with different kinds of flavors. Topped with green gravy and coriander, this is a basic kind of masala puri that you will find in the carts.

However, apart from that, there is another masala puri which is famous in Karnataka. It is not as common as the former but prepared with peas, carrots, and orange gravy. This one contains less herbs and is mainly based on the chili powder. So, if you have an inclination towards spicy food, you can go for the latter.

You can prepare the gravy ahead of time and serve it with your masala chaat, hot and spicy whenever you want.

General steps and tips to make masala puri chaat at home

Begin with boiling the green peas first. However, before that don't forget to soak them in water overnight to tenderize the seed coat. Peas can be boiled in a pressure cooker for 15 to twenty minutes. This is equivalent to 4-5 whistles. Once the peas are softened, you can proceed to the next step. In an instant pot, you will only need ten minutes to soften your peas.

To make the masala- You will require finely chopped tomatoes and onions to make the gravy! Heat the oil and reduce the flame so you do not end up burning the veggies. Cumin and fennel seeds are dropped into the hot oil and allowed to splutter. That is when you add the green chilis, chopped garlic, and ginger and saute until the distinct aroma is released. Finally, you can add the onions, followed by the tomatoes. They are generally cooked for five minutes till the tomato turns mushy. Don't forget to add some chili powder and garam masala too, to your gravy. The peas and potatoes are cooked in the gravy and water is added to create a thick consistency! The hot gravy is poured over puri and enjoyed with classic garnishing like cilantro, sev, etc.

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