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A popular street food from Bangalore where crispy puris are crushed and drenched in a hot, spicy gravy made from dried peas, then loaded with fresh toppings. It's a delightful explosion of flavors and textures.
For 4 servings
Cook the Peas
Prepare the Masala Paste
A popular street food from Bangalore where crispy puris are crushed and drenched in a hot, spicy gravy made from dried peas, then loaded with fresh toppings. It's a delightful explosion of flavors and textures.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 461.08 calories per serving with 17.14g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Simmer the Gravy
Assemble and Serve
Add boiled and crumbled potatoes or crumbled paneer to the gravy for a heartier version.
Drizzle some sweet tamarind chutney and spicy mint-coriander chutney on top for a classic chaat flavor profile.
Use baked puris instead of fried ones and be mindful of the amount of sev to reduce the overall fat content.
The dried white peas used as the base for the gravy are an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
Peas and fresh vegetable toppings provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The peas offer complex carbohydrates that provide a slow and sustained release of energy, keeping you full and energized for longer compared to simple carbs.
A single serving of Masala Puri Chaat contains approximately 450-500 calories. This is an estimate and can vary based on the size of the puris and the amount of oil and sev used.
It has both healthy and unhealthy components. The pea gravy is rich in protein and fiber. However, the deep-fried puris and sev add significant fat and calories. It's best enjoyed in moderation as a treat rather than a daily meal.
Yes, you can. The masala gravy is naturally gluten-free. You would need to use certified gluten-free puris, which are often made from rice flour or other alternative grains, instead of the traditional wheat-based ones.
The masala gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly on the stovetop before serving. Do not store the assembled chaat, as it will become completely soggy.
While both use the same crispy puris, their preparation and serving style are very different. Pani Puri is served cold, with the puri filled with a potato-chickpea mixture and dipped in tangy, spiced water. Masala Puri is served hot, with the puris crushed and topped with a warm, thick pea gravy and various garnishes.
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