About Mane Adige

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"Mane Adige" means "Home Food" in kannada and this blog is all about recipes that I cook. Most of the recipes I post here will be from "Mangalooru" and "Bengalooru " regions of Karnataka,India. Rest of them are the one's which I try out by improvising the recipes got from different sources.

Thursday, April 3, 2008

Masala Puri (Masaalpuri)

Anyone who's been in Karnataka and has been to the chaat centers there, has definitely come across this name!!! Masala Puri (to be pronounced as Masaalpuri), as most of you would know, is a kind of chaat that is everyone's hot favorite in Karnataka. Though chaats originated in the northern parts of India, people from every nook and corner of the country have relished and devoured these delicacies. And it wasn't too long before people from different regions started bringing about variations to these heavenly delicacies and calling it their own!!!! :)

Masaalpuri is one such variation from Karnataka, that is one of the most sold chaat items in every big/small time chaat shops across the state!!!

Okay.... I just cooked up this whole story about the origin of Masaalpuri and stuff!!!!!! I just wanted to write something here before actually heading to the recipe... And I did succeed in getting your attention for a while, didn't I?!?!? :) Though I am not exactly sure about the origin of Masaalpuri, I'd like to believe that my assumptions are right.... It's nice to associate a story with the dishes we relish, isn't it??!?! But hey, Masaalpuri is indeed a speciality of Karnataka and I'm definitely not fibbing this time.... :)

I am posting this recipe on the request from one of my readers. I am sorry about the delay Mamatha.... I had the recipe in my drafts for quite some time, but I forgot to take pictures when I made it last time... really stupid, I know! So I had to wait till I made it again, to take pictures.... Enjoi!


12- 14 Flat Papdi

1 Potato, medium sized (Peeled, boiled and mashed coarsely)

1/2 cup Dries Peas (soaked in water for about 6-8 hrs)

1 Big Onion, chopped finely ( I prefer red onions)

1 tsp Oil

1 tsp Jeera

1 tsp Red chili powder

1/2 - 3/4 tsp Garam Masala

1/2 - 3/4 tsp Chaat Masala

1/2 tsp Turmeric Powder

1 tsp Tamarind paste OR Lime sized tamarind pulp soaked in warm water

1 tbsp Jaggery

2-3 strands Cilantro

1-2 tbsp Thin Sev

1 Tomato, small sized (chopped finely)

Salt as per taste

For the green chutney:

1-2 tsp Jeera

1.5" piece Ginger

5-6 strands Cilantro

2-3 Green Chilies

3-4 Mint leaves (optional)


  1. Add enough water to the soaked peas and pressure cook until done; It usually takes about 2-3 whistles.
  2. Meanwhile, grind the ingredients for the green chutney to a smooth paste with some water.
  3. Heat oil in a pan and add jeera seeds; Keep aside 1-2 tbsp chopped onions for garnishing and add the rest to the oil and saute for a couple of minutes or until done.
  4. Add the peas and the boiled & mashed potatoes to the sautéed onions and mix well; Add enough water to bring it to a watery- bhaaji consistency.
  5. Add tamarind, jaggery, salt, green chutney and the rest of the dry masalas and boil for a couple of minutes; Add more water if the masala thickens. Adjust the sweetness and masalas according to taste.

To Serve:

  1. Take about 5-7 papdi per plate and crush them coarsely with your hands; Spread the papdi around the plate.
  2. Pour a generous amount of masala all over the papdi; Top with sev, finely chopped cilantro, onions and tomatoes. Serve immediately.

Things to keep in mind:

  1. When you pour the masala on the papdi, the papdi might absorb some of the water content and the masala might become a little dry and thick.... So, keep that in mind while deciding on the consistency of the masala. You might wanna make it a little more watery than you actually want.
  2. Instead of combining all the masalas together, you could even make the green chutney and the tamarind chutney separately and pour them over the peas and potatoes while serving.
  3. You could also add roasted peanuts as a topping; Some people also add a couple of spoons of beaten curds.
  4. Masaalpuri tastes best when the masala is hot; So, make sure you heat the masala well, just before serving.

Serves: About 2 people

Prep time: About 40-45 mins


amna said...

all time fave chaat :) yet to try at home, though :)

KayKat said...

This sounds like a cousin of bhel. And delicious, I especially like the idea of the warm masala!

Sia said...

gimme that plate right now!!! this is so unfair to tempt us this way :(

Seena said...

Ramya, I thought it is our usual puri, nice to know abt this.. :)

SMN said...

hey ramya.. i love this plate full of masala puri...

Seema said...

I love this B'lore speciality...Its yum yum!! Simple but mouthwatering & delicious! When ever we go to B'lore we have our specific shop to eat this & he serves fresh juice too.. so thats our staple one day there for sure!

Anonymous said...

Congrats on turning one, Ramya! The masala Puri looks delicious! I really miss that. Not tried making it at home. Seems easy enough. Thanks for the recipe!

Deepa Kuber said...

hey Ramya! ur masala puri looks nice.
remember, yest i told u abt our shifting, we will be shifting next week, its confirmed now :)

Cham said...

Masaalpuri looks yum :) I tasted in karnataka in my in laws place. Looks perfect!

kamala said...

Great chat.The plate looks delicious

Manasi said...

Ummm! love chaat! So tempting and perfect for an evening snack!

Unknown said...

thats a lovely chaat, i like all chaats, especially the real hot nd spicy ones :) ...drool drool on your blog:)

Vaishali said...

Mouthwatering, Ramya! This looks delicious and so colorful.

ranji said...

i love chaat....urs looks sooo yummy ..mouth watering indeed!!

srikars kitchen said...

i like chat items. its looks yummy... great click.... good idea...

EC said...

I made these some time back...its a mouthwatering and yummy chaat

Ramya Kiran said...

hey ramya super recipe..will try it out asap..frankly speaking i am hooked to ur blog.almost once in 3 days i hav to see whats in there and i always something new to try out..its mouth watering..

musical said...

Thanks for the culinary trip to Bangalore :).


Pravs said...

chaats..love them ! very tempting plate.

Kalai said...

Looks so fantastic, Ramya! Wish I could just grab some! :)

Mansi said...

the best tantalising dish forever!:)

Archy said...

Yummy.. My mouth is watering looking at this Masaalpuri !!
Recalled my memories Ramya !!

Vanamala Hebbar said...

looks lovely ....

Shimogait said...

super photo ramya...
Shimoga dalli nanna mane hattira Gowdra masala/pani puri thinno mansu aagide!!!!

Srinath TV said...

Hope i dont spoil the party, but after a few trials (failed) here in Swiss, on my last visit, asked the Masala Puri gaadi owner near my house in Bangalore. He gave a totally different formula for the Masala. Only after a lot of struggle did he reveal, though. Then I went around asking a few others about the variations, but most Gaadi guys had similar recipes.

Sanctified Spaces said...

I used to eat something like this outside my school at Mysore.It was called Chur muri.Thanx for the post

Sandy said...

Awesome chaat!! Brings back memories from bangalore. Thanks!

Anonymous said...


Anonymous said...

Wow sakkat recipe Ramya.....I tried at my home, tumba chennagi bantu, bengalooru nenapaaytu!

Thanks a lot :)

Anonymous said...

Hi Ramya,

I tried this recipe last night & we really enjoyed it. It was almost the same taste the road side masala puri

Thanks a lot

Raghu said...

Your Story of Masalpuri is exactly what I been telling to my all white and desi freinds while i serve them .
O make same way with chips masala made with kettle cooked lays Jalapeno patato chips. ,hmm yummy.
Rememeber of Bengaluru , rajajinagar , 1st block THATA's masalpuri and donhmensinkaye (capsicom/ green bell pepper) bajji.