Masala puri is a delicious street food snack from bangalore. It is made with layers of crunchy puri, creamy and spicy dried white peas gravy, rich ground spices and fresh veggies. Rinse and then soak dried white peas in enough water overnight or for 8 to 9 hours. Drain all the water and add them in a stovetop pressure cooker.
Karnataka style Bhel Puri is much different from what we get in the north. To make this, mix puffed rice with few tablespoons of the masala, some cooked peas, chopped tomato, onion, and coriander leaves, chaat masala, and sev. You can also add some mint coriander chutney, and chopped boiled potatoes if you like.
Crushed puri's are soaked in hot masala gravy made up of green peas, chili powder, garam masala, chaat masala, coriander powder, etc. Toppings of small slices of onion and tomato, coriander leaves and sev are then added, before the dish is served. I used store bought pani puri's which i fried as per needed.
Vatana/dried white peas will do in a pinch. 50-50 works better! Use half green and half white but only white peas won’t give the same authentic masala puri flavor.