Masala Puri Recipe is a true street-food delight that captures the vibrant flavors of India in every bite. This popular snack combines crispy puris with a spicy, tangy, and flavorful masala made from peas, potatoes, and aromatic spices, all topped with crunchy sev, onions, and a drizzle of chutneys. Whether you’ve tasted it from a bustling roadside stall or are making it fresh at home, Masala Puri is all about layers of taste and texture, warm, hearty, and irresistibly zesty. It’s perfect for evening cravings, weekend indulgence, or as a star dish at your next chaat party!
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How to Make Masala Puri
Making Masala Puri is like bringing the lively chaat streets right into your kitchen! It starts with preparing a spicy, flavorful masala using boiled green peas, mashed potatoes, and a blend of bold spices that give the dish its signature kick. Crispy puris are then lightly crushed on a plate, generously topped with the hot, tangy masala, and drizzled with cooling yogurt, sweet and spicy chutneys, and crunchy sev. A sprinkle of onions, coriander, and a squeeze of lemon adds the perfect finishing touch. It’s all about assembling layers of flavor and texture, transforming simple ingredients into a plate of pure chaat magic.
Ingredients
For the Masala:
- 1 cup dried green peas (soaked overnight).
- 2 medium potatoes (boiled & mashed).
- 1 medium onion (finely chopped).
- 2 medium tomatoes (chopped).
- 2–3 green chilies (finely chopped).
- 1 tsp ginger-garlic paste.
- 1 tsp cumin seeds.
- 1½ tsp chaat masala.
- 1 tsp garam masala.
- 1 tsp red chili powder (adjust to taste).
- ½ tsp turmeric powder.
- 1½ tsp coriander powder.
- 1 tsp cumin powder.
- Salt to taste.
- 2 tbsp oil.
- 3–4 cups water (adjust for consistency).
For Assembly:
- 12–15 puris (store-bought or homemade).
- ½ cup sweet tamarind chutney.
- ½ cup green chutney (mint-coriander).
- ½ cup yogurt (whisked, optional).
- ½ cup finely chopped onions.
- ¼ cup chopped coriander leaves.
- ½ cup sev (crispy chickpea noodles).
- Lemon wedges (for garnish).
Instructions
Prepare the Peas
- Drain the soaked green peas and pressure cook them with 2–3 cups of water and a pinch of salt until soft (about 3–4 whistles). Set aside.
Make the Masala
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add finely chopped onions and sauté until golden.
- Stir in ginger-garlic paste and chopped green chilies, cooking until the raw aroma disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts to separate.
Spice It Up
- Mix in turmeric powder, red chili powder, coriander powder, cumin powder, chaat masala, and garam masala.
- Add the boiled and mashed potatoes along with the cooked green peas.
- Pour in water to adjust the consistency (it should be slightly soupy for soaking the puris).
- Simmer for 8–10 minutes, allowing the flavors to blend well. Taste and adjust seasoning.
Assemble the Masala Puri
- Lightly crush 4–5 puris on a serving plate.
- Pour generous ladles of the hot masala over them.
- Drizzle with sweet tamarind chutney, green chutney, and yogurt (if using).
Add Toppings
- Sprinkle finely chopped onions, fresh coriander, and plenty of crunchy sev on top.
- Finish with a squeeze of fresh lemon juice for extra zing.
Serve Immediately
- Enjoy your Masala Puri hot and fresh before the puris lose their crunch!
Tips for Making Masala Puri
- Soak peas properly: Always soak dried green peas overnight for a softer texture. If you’re short on time, use warm water to speed up the soaking process.
- Balance the flavors: The magic of masala puri lies in the balance of spicy, tangy, and sweet. Taste the masala and chutneys before assembling to ensure the flavors complement each other.
- Adjust consistency: The masala should be slightly runny so it can soak into the puris without making them too soggy.
- Serve immediately: Assemble only when ready to serve; otherwise, the puris will lose their crunch.
- Homemade chutneys: Freshly made green chutney and tamarind chutney elevate the taste. Prepare them ahead for convenience.
- Use store-bought puris wisely: If using ready-made puris, lightly heat them in an oven or air fryer for a fresher crunch before assembling.
- Add toppings generously: Sev, onions, and fresh coriander make the dish more vibrant and flavorful, don’t skip them!
What to Serve with Masala Puri
Masala Puri is a filling and flavorful dish on its own, but you can easily turn it into a complete meal or part of a larger spread. Here are some great pairing ideas:
- Other Street-Style Snacks: Combine it with dishes like pani puri (crispy shells with spiced water), bhel puri (puffed rice chaat), or sev puri for a fun chaat platter.
- Warm Drinks: Enjoy it with a cup of masala tea (chai) or even a strong black tea to balance the spice.
- Crispy Sides: Pair with vegetable fritters or samosas for extra crunch and flavor.
- Cooling Beverages: A glass of sweet lassi, buttermilk, or even lemonade makes a refreshing companion.
- Sweet Treats: For dessert, try gulab jamun (syrupy dough balls), jalebi (crispy spirals in syrup), or simply serve with a scoop of vanilla ice cream for a fusion twist.
Ingredient Substitutes for Masala Puri Recipe
- Green peas: If dried green peas aren’t available, you can use frozen green peas (just boil them until soft). Canned peas also work but rinse them well before use.
- Puris: Can’t find ready-made puris? Substitute with store-bought tortilla chips or mini pita chips for a similar crunch.
- Tamarind chutney: Replace with a mix of dates, brown sugar, and lemon juice to achieve a sweet-tangy flavor.
- Green chutney: If you don’t have access to fresh mint and coriander, blend parsley with lemon juice and green chili for a refreshing twist.
- Sev: If sev isn’t available, try crushed crispy noodles or toasted chickpeas for texture.
- Spices: If you don’t have chaat masala, use a mix of cumin powder, black salt, and a pinch of lemon zest to mimic its tangy profile.
Variations for Masala Puri Recipe
- Paneer Masala Puri: Add small cubes of paneer (Indian cottage cheese) to the masala for extra protein and creaminess.
- Cheesy Masala Puri: Sprinkle shredded cheddar or mozzarella over the assembled puris for a fun Indo-Western twist.
- Spicy Masala Puri: Love more heat? Add extra green chilies or a dash of hot sauce to the masala.
- Healthy Masala Puri: Swap regular puris for baked whole wheat chips or multigrain crackers to make it lighter.
- Street-Style Platter: Serve Masala Puri alongside other chaats like pani puri, sev puri, and dahi puri for a full Indian street-food experience at home.
- Kids-Friendly Version: Reduce the spice and add a bit of ketchup or sweet chutney for a milder, kid-approved flavor.
FAQs about Masala Puri Recipe
-
Can I make Masala Puri ahead of time?
You can prepare the masala and chutneys in advance but always assemble the puris just before serving to keep them crunchy.
-
What can I use if I can’t find puris?
If puris aren’t available, try using mini pita chips, tortilla chips, or even crackers as a crunchy base.
-
How do I make the dish less spicy?
To tone down the heat, reduce the green chilies and chili powder in the masala and add extra yogurt or sweet chutney for balance.
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Is Masala Puri suitable for kids?
Yes! Just adjust the spice level and add more sweet chutney for a kid-friendly version they’ll enjoy.
-
Can I make Masala Puri healthier?
Yes! Use baked puris or whole-grain crackers, add more vegetables like cucumbers and tomatoes as toppings, and go light on the sev and chutneys for a lighter version.
Final Thoughts
Masala Puri is more than just a snack, it’s a burst of flavors, textures, and aromas that bring the essence of Indian street food right to your table. Whether you’re making it for a casual evening treat, a party appetizer, or a fun weekend family snack, it’s a dish that’s sure to impress. With its mix of spicy, tangy, and sweet flavors, every bite feels like a celebration. Try it once, and you’ll keep coming back for more!
Ingredients
For the Masala:
- 1 cup dried green peas (soaked overnight).
- 2 medium potatoes (boiled & mashed).
- 1 medium onion (finely chopped).
- 2 medium tomatoes (chopped).
- 2–3 green chilies (finely chopped).
- 1 tsp ginger-garlic paste.
- 1 tsp cumin seeds.
- 1½ tsp chaat masala.
- 1 tsp garam masala.
- 1 tsp red chili powder (adjust to taste).
- ½ tsp turmeric powder.
- 1½ tsp coriander powder.
- 1 tsp cumin powder.
- Salt to taste.
- 2 tbsp oil.
- 3–4 cups water (adjust for consistency).
For Assembly:
- 12–15 puris (store-bought or homemade).
- ½ cup sweet tamarind chutney.
- ½ cup green chutney (mint-coriander).
- ½ cup yogurt (whisked, optional).
- ½ cup finely chopped onions.
- ¼ cup chopped coriander leaves.
- ½ cup sev (crispy chickpea noodles).
- Lemon wedges (for garnish).
Instructions
Prepare the Peas
- Drain the soaked green peas and pressure cook them with 2–3 cups of water and a pinch of salt until soft (about 3–4 whistles). Set aside.
Make the Masala
- Heat oil in a pan, add cumin seeds, and let them splutter.
- Add finely chopped onions and sauté until golden.
- Stir in ginger-garlic paste and chopped green chilies, cooking until the raw aroma disappears.
- Add chopped tomatoes and cook until they turn soft and oil starts to separate.
Spice It Up
- Mix in turmeric powder, red chili powder, coriander powder, cumin powder, chaat masala, and garam masala.
- Add the boiled and mashed potatoes along with the cooked green peas.
- Pour in water to adjust the consistency (it should be slightly soupy for soaking the puris).
- Simmer for 8–10 minutes, allowing the flavors to blend well. Taste and adjust seasoning.
Assemble the Masala Puri
- Lightly crush 4–5 puris on a serving plate.
- Pour generous ladles of the hot masala over them.
- Drizzle with sweet tamarind chutney, green chutney, and yogurt (if using).
Add Toppings
- Sprinkle finely chopped onions, fresh coriander, and plenty of crunchy sev on top.
- Finish with a squeeze of fresh lemon juice for extra zing.
Serve Immediately
- Enjoy your Masala Puri hot and fresh before the puris lose their crunch!
