Masala Puri

India is well known for it's chaat items. The taste of chaat items varies among different states. Masala puri is famous in the streets of Karnataka. Can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

  • Traditionally, hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • Prepare gravy masala/ragda the previous day for better taste.
  • Let the gravy masala/ragda be hot while serving for better taste.
  • Eat as soon as you serve else puri will become very soft and looses it's taste.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • Gravy masala/ragda goes well with dosa,chapati,poori and parathas also.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Taken : 25 Minutes

Yield : 3-4 servings

Masala Puri
Masala Puri


For Gravy Masala / Ragda :
Cooked Pigeon peas/fresh green peas1 bowl
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Chaat masala1 tbsp
Red Chili Powder1 tsp
Garlic Ginger Paste1 tsp
wateras required
Pepper powder1/4 tbsp
Cumin powder1/2 tbsp
Boil pigeon peas/fresh green peas.

Masala Puri Gravy/Ragda

Method :

  1. In a Mixer jar, add cooked/boiled pigeon peas/fresh green peas along with garlic ginger paste and grind it into a fine paste.
  2. Transfer the paste from a mixer jar into a pan and add sufficient amount of water to form a thick gravy.
  3. Boil the gravy by adding salt,pepper powder,turmeric powder,chaat masala,cumin powder and red chilly powder.
  4. Stir and reduce flame.
  5. Allow it to boil and switch off the flame. So our masala puri gravy/ragda is now ready. Next is to prepare 2 types of chutney(i.e., sweet/tamarind and hot/mint chutney)


For Sweet/Tamarind Chutney :
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.


For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Masala Puri

For Masala Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Masala Gravy/Ragdaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Boiled Peas1 Cup
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed

Method :

  1. In a plate, add crushed puris.
  2. On that pour masala gravy/ragda. Remember, gravy masala or ragda should be hot for better taste.
  3. Spread finely chopped potato,tomato and onions on top of it.
  4. Add sweet/tamarind chutney and green/hot/mint chutney as needed.
  5. Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  6. Serve hot and enjoy the taste.


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