Bangalore Masala Puri

The Soul of Karnataka Street Food

Bangalore Masala Puri is the crown jewel of Karnataka's vibrant street food scene, a dish that perfectly captures the essence of South Indian flavors in every spoonful. This Karnataka specialty features a rich, aromatic masala soup that's both comforting and explosive with flavor. The magic lies in the perfect balance of textures – crispy puris that soften just enough to absorb the flavorful broth, tender green peas that burst in your mouth, and fresh toppings that add crunch and brightness.

What makes this dish truly special is the fragrant masala base, enriched with stone flower (kallu hoovu) – a unique lichen that adds an earthy, distinctive flavor found only in Karnataka cuisine. The soup-like consistency, made from pea broth and fresh herb paste, creates a satisfying meal that's both street food and comfort food rolled into one. This is the kind of dish that locals crave and visitors never forget.

Ingredients

For the Base:

• 1 cup dry green peas

• 1 small potato, peeled

• Water (3 times the amount of peas for cooking)

  
  

For the Masala:

• 1½ packed cups fresh cilantro

• ½ cup fresh mint leaves

• 1 small onion, diced

• 4 cloves garlic

• ½-inch piece fresh ginger

• 5 green chilies

  
  

Spices:

• 1 tsp cumin seeds

• ½ tsp fennel seeds

• Small piece stone flower (kallu hoovu/lichen)

• 1 tbsp coriander powder

• 1 tbsp dry mango powder (amchur)

• Pinch of turmeric powder

• ½ tbsp garam masala powder

• 1 tsp black salt

• Regular salt to taste

  
  

For Assembly:

• Crispy flat puris

• Finely chopped onions

• Grated carrots

• Fresh cilantro, chopped

• Finely chopped tomatoes

• Sev (preferably thick variety with peanuts)

• Sweet chutney (optional)

• Fresh lime wedges

  
  

Instructions

Prepare the Base:

1. Soak the peas: Soak dry green peas in water for at least 8 hours or overnight.

2. Cook peas and potato: Pressure cook the soaked peas and peeled potato together with 3 times the water until peas are tender but not splitting apart. This usually takes 3-4 whistles on medium heat.

3. Separate and prepare: Drain the peas and reserve the precious pea broth – this is the foundation of your masala soup. Finely mash the boiled potato directly into the reserved pea broth.

   
   

Make the Aromatic Masala:

4. Tempering: Heat oil in a sauté pan. Add cumin seeds, fennel seeds, and stone flower. As the oil heats up and spices become fragrant, add diced onions, green chilies, ginger, and garlic.

5. Sauté aromatics: Cook until onions are soft and translucent, about 5-7 minutes.

6. Add fresh herbs: Turn down the heat and add cilantro and mint. Sauté well until the herbs are wilted and fragrant. Turn off heat and let cool.

7. Create the masala paste: Once cooled, blend the sautéed mixture with 2 tablespoons of the boiled peas. This creates the perfect texture for the masala base.

   
   

Bring It Together:

8. Combine and simmer: Add the blended herb-pea puree to the potato-pea broth mixture. Bring to a rolling boil.

9. Season perfectly: Add black salt to taste, then adjust with regular salt. Add water as needed to achieve a soup-like consistency – it should be thick enough to coat the puris but thin enough to pour easily.

10. Important tip: Keep the remaining boiled peas separate from the masala soup to maintain the perfect texture. Mixing them in will make the soup too thick.

    
    

To Serve:

Layer crushed crispy puris in serving bowls. Top with boiled green peas, then ladle generous amounts of the aromatic masala soup over them. Finish with chopped onions, tomatoes, grated carrots, fresh cilantro, and a generous sprinkle of sev. Squeeze fresh lime juice over the top just before eating.

Serve immediately while the puris still have some crunch – the perfect Bangalore Masala Puri experience is all about that magical moment when crispy meets creamy, and every flavor comes together in perfect harmony.

Serves 4-6 people

video recipe on instagram