Saturday, April 10, 2021

Bangalore style Masal Puri

This is a classic one when it comes to street food. This is very famous in Bangalore. This may be called with a different name in different parts of the country, but the yellow peas based snack is so delicious that all age groups would enjoy. In fact, street foods of such kind is enjoyed by youngsters as well as older people alike.

Crunchy puri topped with hot hot peas masala flavored with cilantro-mint and spices, topped with fresh onions, carrots, tomatoes, cilantro and wedge of lime - this is super delicious food that none can reject. 

I learned to make this from my friend, Mrs. P, 15 years back and from that time, we enjoy the same mouth-watering, satisfying masal puri far away from home very often. Sometimes, I increase the mint quantity based on the liking on that particular day. But this is the standard recipe I follow. This recipe is a keeper. This is always loved in our home and this is popular with our friends too. When we all meet, we enjoy this snack. 

This is my post for the Blogging Marathon 121 - Indian Street Food hosted by Srivalli. 


Serves 4

Dried yellow peas - 1 cup
Salt - 1 tsp
Water - 1.5 to 2.5 cups
Mint - 1/2 cup, packed
Cilantro - 1/2 cup, packed
Green chili -3 to 4
Sambhar powder - 1/2 tsp
Garam masala -1/2 tsp
Chili powder - 1/2 tsp
Turmeric - 1/4 tsp
Oil - 1-2 tbsp
Bay leaf - 1
Cumin - 1/2 tsp
Fennel - 3/4 tsp
Cinnamon - 1 -in piece
Cloves - 2
Cardamom - 1
Garlic - 3 to 4 cloves
Ginger - 1.5-in piece
Potato - 1 cup, diced
Tomatoes - 1.5 cup, chopped

To assemble

Puris used for pani puri
Cilantro - for garnish
chopped tomatoes, onions, shredded carrots for topping


Soak the peas for 4 -5 hours. Drain, rinse, and set aside. Grind the ginger, garlic, and 1/2 tsp fennel to a paste and set aside. Grind the mint, cilantro, and green chili with a little water as needed and set aside. Puree the tomatoes and keep aside.

Heat oil in a pressure pan or pressure cooker. Add the Cardamom, cinnamon, cumin, remaining fennel, cloves, and a pinch of asafoetida. Fry for a minute. Add the chopped onions and saute till they become translucent. Add the ground ginger-garlic-fennel paste and saute till the raw smell goes, about 2 minutes. Add the blended tomatoes. Cook for 2-3 minutes.

Ass the drained peas and chopped potatoes. Add 2 cups water, and the ground mint-cilantro puree. Add salt, turmeric, chili powder, sambhar powder, garam masala. Mix well and adjust the taste. Pressure cook for 1-2 whistles, not more than that. Else the peas will be mushy.

Open the cooker, mix gently and thoroughly. Adjust the consistency by adding water if the peas masala is thick. Squeeze a tsp of lemon according to your taste.

To assemble: Break a few puris in a bowl. Add 2-3 ladles of peas masala. Top with shredded carrots, chopped tomatoes, chopped onions and garnish with cilantro. Serve with a small wedge of lime or lemon to squeeze on top if preferred.

Serve immediately.


  1. I loved all of your chaat recipes and I will definitely try this one. I am bookmarking this to try as soon as I buy some dried peas 😊

  2. I have heard so much about the Bangalore Masala Puri but have never tasted it. Shall bookmark this recipe to try it sometime soon.

  3. Oh that is totally tempting, when we visited Bangalore we have literally had this everyday! you have made it so perfect, feel like grabbing that plate right from the picture!!

  4. This makes me mouthwatering. Masala puri looks absolutely scrumptious and I am trying this out tomorrow.

  5. Wow such a mouth watering dish, love to have chaat anytime of the day.

  6. Just the name itself is making my mouth water. It is a favorite one at our home too.