Street Style Masala Puri | Homemade Masala Puri Recipe 🔥

Why go out when you can make this at home? 👀🔥

But before I tell you how to make it — let me tell you how I learned it. 🤍

When I lived in Bangalore there were so many eateries right below my apartment. Breakfast, lunch, snacks, dinner — everything was available just steps away. And among all the food options — two things became my absolute weakness. Momos. And masala puri.

There was an anna who sold masala puri nearby. I became a frequent customer very quickly. 😄

But here’s the thing — language was a barrier. This was more than a decade ago and I didn’t understand what he used to say. So I did something I’m quite proud of — I would come back home, learn a few words, go back to him, try to communicate, understand a little more. And slowly — very slowly — we became friends.

Over almost a year we built that friendship. Word by word. Plate by plate. 🤍

I learned some of the local language from him. He understood what I was trying to say. And I understood his masala puri — the spices, the technique, the way he crushed the pooris just right, the way he poured that hot masala over them.

Bangalore evenings. Perfect weather. Hot masala puri or momos in hand. That combination is something else entirely. 😍

This masala puri is my learning from that anna. My home version of those Bangalore evenings. 🤍

Thank you anna — wherever you are — for the friendship, the language lessons and this incredible recipe. 🙏

Why You’ll Love This Street Style Masala Puri

🌿 Freshly fried whole spice masala — fennel, pepper, dhaniya, jeera, cinnamon, cloves and red chillies fried and ground with garlic, ginger, onion and tomato! 😍

🫛 Dried green peas — soaked overnight and pressure cooked to perfection!

🥔 Potato and carrot — give the masala its beautiful thick body.

🌶️ Pav bhaji masala + chaat masala + jaggery — the combination that gives street style flavour!

🫙 Crushed pooris — the base that makes everything come together!

🧅 Topped with chopped onions, tomatoes, sev and coriander — just like the real street style version! 😍

⚠️ Warning — one plate is never enough! 👀🔥

How to Make Street Style Masala Puri

This masala puri is made in three beautiful steps — the pressure cooked base, the freshly ground masala and bringing it all together. All simple and worth every step! 😍

Step 1 — Pressure cook:
Soak dried green peas overnight. Pressure cook the soaked green peas along with potato, carrot and salt until everything is completely soft and cooked. The peas should be really well cooked — don’t undercook!

Step 2 — The masala:
Heat a little oil in a pan. Add fennel seeds, pepper, dhaniya, jeera, cinnamon, cloves and red chillies. Fry everything really well until fragrant and golden.

Now add garlic, ginger, onions and tomatoes. Sauté until the onions and tomatoes soften completely.

Let it cool slightly and grind everything together into a smooth paste. 😍

Step 3 — The green peas masala:
Take a small portion of the boiled green peas along with the cooked potato and carrot. Grind them into a smooth paste — this thickens the masala beautifully!

Now take a pan and add both pastes — the spice masala paste and the pea-potato paste. Add water and let it come to a boil.

Add the remaining boiled green peas.

Now add pav bhaji masala, chaat masala, jaggery and salt. Mix everything really well.

Add hot water according to the consistency you prefer — thick or slightly runny. Let it boil really well until the flavours come together beautifully! 😍

For serving:
Crush some pooris into a bowl. Pour the hot masala over them generously. Top with chopped onions, chopped tomatoes, sev and fresh coriander leaves.

Trust me — one plate is never enough! 👀🔥

Pro Tips for the Perfect Masala Puri

• Soak green peas overnight — this is essential! Properly soaked peas cook evenly and give the best texture.
• Cook peas really well — the green peas should be completely soft. Under cooked peas will ruin the masala.
• Fry masala spices really well — fry fennel, pepper, dhaniya, jeera, cinnamon, cloves and red chillies until properly golden and fragrant. This is the flavour base!
• Grind into smooth paste — unlike some chutneys, this masala paste should be completely smooth for the best consistency.
• Grind some peas and potato too — this step is the secret to thick creamy masala! Don’t skip!
• Jaggery is important — gives the masala that authentic sweet-spicy-tangy balance of real street style masala puri. Don’t skip! 😍
• Let it boil really well — after adding all the masalas let everything boil together for the flavours to meld beautifully.
• Crush pooris just before serving — don’t crush too early or they’ll get soggy. Crush and pour masala immediately for the best texture! 🤍
• Be generous with toppings — chopped onions, tomatoes, sev and coriander are not optional! They complete the dish! 😍

What You Need for Serving

The toppings are what make masala puri MASALA PURI! 😄

Don’t skip any of these:

🫙 Crushed pooris — the base!
🧅 Finely chopped onions
🍅 Finely chopped tomatoes
🌿 Fresh coriander leaves
✨ Sev — lots of it!

Crush the pooris into a bowl, pour the hot masala generously over them and immediately top with all the toppings. Eat right away — the contrast of crispy poori, hot masala and fresh toppings is everything! 😍🔥

Frequently Asked Questions

What are dried green peas?
Dried green peas are different from fresh green peas — they are dried and need to be soaked overnight before cooking. Available in all Indian grocery stores. They give masala puri its authentic flavour and thick creamy consistency.

Can I use fresh green peas instead?
Fresh or frozen green peas can be used but the flavour and texture will be slightly different. Dried green peas soaked overnight give the most authentic masala puri experience!

Why add jaggery?
Jaggery gives masala puri that beautiful sweet-spicy-tangy balance that makes street food so addictive! Just 2 tbsp balances all the spices perfectly. Don’t skip it!

Can I make the masala ahead of time?
No it’s best eaten fresh 🙂

What type of pooris to use?
Regular homemade or store bought small pooris work perfectly. You can also use store bought puri for chaat — they’re crunchier and hold up well! 🤍

How spicy is this recipe?
6-7 red chillies gives a good spice level. Reduce to 3-4 for less spice. The jaggery and chaat masala balance the heat beautifully! 😊

A Note From My Kitchen 🤍

I think about those Bangalore evenings sometimes. The perfect weather, the busy street below my apartment, the anna and his masala puri cart.

We didn’t share a language — not at first. But food has a way of creating connection even when words fail. I kept coming back, kept learning a few more words, kept trying to understand and slowly — we understood each other. 🤍

I learned some of the local language from him. He learned that I would always come back for another plate. And over almost a year we built a friendship across that language barrier.

That’s what food does. It connects people. It builds bridges. It makes strangers into friends. 🤍

This masala puri is his recipe — learned word by word, plate by plate, over Bangalore evenings.

Make it at home. Crush the pooris. Pour the hot masala. Add all the toppings.

And remember — one plate is never enough! 😄🔥🤍

Tried This Recipe?

Leave a comment below — are you a masala puri fan? 😊🤍

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Love street food recipes? Check out my Tawa Pulao — another street style recipe inspired by Mumbai street food! 👉 https://homebites365.in/tawa-pulao-recipe-street-style-mumbai-tawa-pulao-at-home/