Masala Puri – Indian Street Food
Recipe Summary
- Masala Puri is a popular Indian street food snack, especially in Karnataka. It features a spicy and tangy green pea and potato curry served over crushed puris, topped with fresh onions, tomatoes, coriander, and sev. It's a flavorful and satisfying dish perfect for a quick bite.
All Ingredients - For Boiling Peas & Potatoes
- Overnight soaked green peas 150 grams
- Potato 2 (medium size)
- Water as needed
All Ingredients - For Grinding Paste
- Tomato 1
- Mint leaves small bunch (approx 1/4 cup packed)
- Coriander leaves small bunch (approx 1/2 cup packed)
- Garlic cloves 4
- Green chilli 3
- Ginger 1 inch piece
- Fennel seeds 1/4 teaspoon
All Ingredients - For Masala Puri Gravy
- Oil 2 tablespoon
- Cumin seeds 1/2 teaspoon
- Onion 1 (finely chopped)
- Ground paste all from above
- Chilli powder 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Garam masala 1/4 teaspoon
- Chat masala 1/2 teaspoon
- Turmeric powder 1/4 teaspoon
- Salt to taste
- Cooked peas & potato all from above
- Water 1/2 to 1 cup (as needed)
- Lemon juice 1 teaspoon
All Ingredients - For Serving
- Puri 7-8 per serving
- Onion chopped, for garnish
- Tomato chopped, for garnish
- Coriander leaves chopped, for garnish
- Sev for garnish
Tools You'll Need
- Pressure cooker
- Pan
Plan Ahead
Some steps can be prepped earlier so cook time is shorter.
- Step 1 · Overnight
Cook Peas and Potatoes Add 150 grams of overnight soaked green peas and 2 medium-sized chopped potatoes to a pressure c…
Don't have an ingredient? Try these swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Step-by-Step Instructions
Step 1: Cook Peas and Potatoes
Add 150 grams of overnight soaked green peas and 2 medium-sized chopped potatoes to a pressure cooker. Add enough water to cover them. Cook for 4 to 5 whistles on medium flame until tender.
Step 2: Mash Peas and Potatoes
Once cooked, open the pressure cooker and slightly mash the peas and potatoes. Set aside.
Step 3: Prepare Green Paste
In a mixer grinder, combine 1 chopped tomato, a small bunch of mint leaves, a small bunch of coriander leaves, 4 garlic cloves, 3 green chilies, a 1-inch piece of ginger, and 1/4 teaspoon of fennel seeds. Grind all ingredients to a smooth paste.
Step 4: Sauté Onions
Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon of cumin seeds and let them splutter. Then add 1 finely chopped onion and until it turns light brown.
Step 5: Cook the Masala Base
Add the ground green paste to the onions. Then add 1/2 teaspoon chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon chat masala, 1/4 teaspoon turmeric powder, and salt to taste. well for until the raw smell disappears and oil separates from the mixture.
Step 6: Combine with Peas and Potatoes
Add the mashed peas and potato mixture to the pan with the masala. Add 1/2 to 1 cup of water, or as needed, to achieve the desired consistency. Mix everything well.
Step 7: Adjust Seasoning
Check the salt and other seasonings, and adjust if necessary.
Step 8: Simmer the Gravy
Bring the mixture to a boil and then on low flame for , allowing the flavors to meld.
Step 9: Finish the Gravy
Add 1 teaspoon of lemon juice to the gravy. Mix well and then switch off the flame.
Step 10: Prepare Puri for Serving
Take 7-8 puris per serving on a plate and crush them slightly.
Step 11: Assemble and Serve
Pour a generous amount of the hot peas masala mixture over the crushed puris. Garnish with chopped onion, chopped tomato, fresh coriander leaves, and sev. Serve immediately.
Pro Tips
• Adjust the spice level by increasing or decreasing the green chilies and chili powder.
• For a tangier taste, you can add a little more lemon juice or a pinch of amchur (dry mango) powder.
• Serve immediately after assembly to enjoy the crispness of the puri and the warmth of the masala.
Recipe Variations
• Add a dollop of sweet tamarind chutney or spicy green chutney for extra flavor layers.
• Top with a spoonful of plain yogurt for a creamy texture and cooling effect.
• Include grated carrots or finely chopped cucumber for added crunch and freshness.
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Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 40 min
Difficulty Level
Medium
Masala Puri – Indian Street Food
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Biryani – Dindigul Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Medium
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