This cranberry masal puri, bold, and irresistibly festive fusion of fall flavors and Indian street-style comfort food. This autumn twist to Bangalore’s beloved street food classic is a perfect appetizer for your party and is easy to make with top notch sweet, spicy, tangy flavors!
What is Bangalore Style Masal Puri?
Bangalore style Masal puri is an addictive and tasty street food. Spicy peas gravy, crunchy puris make it totally irresistible along with some crunchy toppings. It is rich in flavors, textures, proteins, and is easy to make.
About cranberry masal puri
This autumn version swaps in tart cranberries for a seasonal kick that perfectly complements the warmth of the masala with the tart brightness of autumn in the traditional Bangalore Style Masal Puri. Not just cranberries, this recipe also has some pumpkin and sweet potatoes added making it even more healthier instead of the traditional recipe which has only potatoes. This seasonal makeover of the traditional clasic is comforting mix of spicy, tangy, and crunchy that instantly feels like home.
Why you should make this?
This dish with a peas gravy having the load of nutrition and antioxidants from cranberries and pumpkin, and fiber rich sweet potato, enhances the nutritional profile of this vegan plant based peas gravy. The flavor and aroma boost from mint and cilantro takes the flavor to phenomenal level. The combination of all the ingredients and spices is a happy marriage in this appetizer.
In this fall twist cranberry masal puri, the toppings include healthy options. Shredded carrots, onions, along with the classic fall pomegranate elevates the flavors and visual appearance.
This is also customizable by adjusting the gravy, puris, and toppings. The guests can assemble it. Take it to another level of experience - you can have a fun appetizer bar!
This is also efefctive budget wise. A small quantity of peas makes a huge quantity of gravy. Along with the crunchy puris and tppings, it is easy to serve a crowd. You can also easily double or triple the recipe as per need.
This masal puri is vegan and hence you can serve this appetizer for any crowd and everyone will love this irrespective of age group.
I sneak some bright and nutritious fall produce in this fun and tasty appetizer. If you have some picky eaters, try this one. Satisfying and comforting!
Have you tried serving this for your holiday? Then it is time that you try this autumn flavored healthy and vegan cranberry masal puri.
Ingredients
To make this sensational fusion cranberry masal puri, you will need the following ingredients:
Peas - use dried yellow peas just like the street food style. You may have to soak for 5-8 hours and hence plan on the timings.
Semolina Puffs/puris - these crunchy puris add a lovely texture to this masal puri. You can buy these in any Indian groceries.
Cranberry - adds a bright tart flavor and nutritional benefits.
Potatoes, Sweet Potatoes, pumpkin - A mix of these increases the nutritional value of this dish.
Spices and masala powders - cinnamon, clove, bay leaf, fennel, sambhar powder, and garam masala give flavor to this masal puri gravy. You can adjust the spice powders to suit your spice levels. You can use curry powder in the place of sambhar powder or even garam masala
Thai Chilies - Adds a spicy heat. Adjust as per taste
Turmeric - adds color and boosts immunity
Tomatoes - boosts nutrition and flavor with a tang.
Onion, ginger, and garlic - these two bulbs enhance the flavor of the dish.
Oil - to fry the spices, onions, ginger, and garlic.
Toppings - onion, shredded carrots, cilantro, and pomegranate arils
Lemon and lime wedge - Adds a boost of flavor.
Water - to cook the gravy
Salt - gives flavor
Herbs - Mint and cilantro boost the flavor and aroma to phenomenal level. Totally inviting and comforting!
Serving Suggestions
This is best when you assemble the instant you serve, just like the street food way. Place a few crunchy puris at the bottom, add the gravy, top with preferred toppings and you ahve the best, tasty appetizer.
This cranberry masala puri can be a snack style meal to if you serve it alone. This versatility makes it ideal for a weekend dinner, snack, or a party appetizer.
As a meal. this recipe will serve six easily. If you are serving this as an appetizer, this recipe will easily feed about 12-15 depending on the serving size. But let me warn you, this will vanish easily and you will want to make more.
Storage
As you have to assemble on the go, the crunchy puri will become soggy, but will be still tasty, if there are assembled leftovers.
However, you can make ahead the gravy and store it for 3-4 days in the refrigerator and hence it is easier to entertaining guests.
More Holiday Side Dishes
I have listed here some of my favorite recipes that you can serve as a side to your Holiday meal.
Pumpkin Shaped Pumpkin Dinner Rolls
More Cranberry Recipes
I use cranberries in my cooking adding my own twist. This creates a wide variety of recipes. Here I am shring them for you to try.
Hot and Sweet Cranberry Dates Chutney
More Fall Recipes
Butternut Squash Methi Falafel
More Street Foods
Street foods are always a cozy, comfy, snack. If you are like me, here are some Indian street foods that I recommend you to try.
Cranberry Masal Puri
Ingredients
- 1 cup Dried yellow peas
- 2½-3 cups Water
- 1½ tsp Salt
- ¾ cup Pumpkin Grated
- 1 cup Cranberries
- ⅔ cup Sweet potatoes diced
- ½ cup Potatoes diced
- ⅔ cup Mint packed
- ⅔ cup Cilantro Packed
- 1 cup Tomatoes
- ¾ tsp Sambhar powder
- ½ tsp Garam masala
- 2-4 Thai chili
- 1¾ tbsp Ginger
- 5 cloves Garlic
- ½ tsp Fennel
- 1 Bay leaf
- 2 in Cinnamon
- 3-4 Cloves
- 2 tbsp Oil
- ¾ cup Onion Chopped
- 1 tsp Lemon/lime juice
- ¼ tsp Turmeric
To Assemble
- 16-20 Manipuri/Semolina puffs
- 3-4 tbsp Cilantro Finely chopped
- ½ cup Pomegranate arils
- ½ cup Carrots Grated
- ½ cup Onion finely chopped
- lime wedges optional
Instructions
- Soak the dried yellow peas overnight or for 5-8 hours.
- Grind the ginger, garlic, Thai chilies, and fennel seeds with a little water to make a smooth paste.
- Heat oil in a pressure pan. Add the whole spices and saute onion for 4 minutes until it turns translucent. Add the ground ginger garlic fennel paste and cook for 3-4 minutes until the raw smell vanishes.
- In the meantime, gring the cranberries, tomatoes, mint, and cilantro to a smooth puree.
- To the an, add the peas, shredded sweet potatoes, pumpkin, and potatoes followed by the cranberry puree, turmeric, salt, sambhar powder, and garam masala. Add water and mix.
- Pressure cook for two whistles. This process can be done using Instant pot too. Once cooked, open, mix, and mash slightly. Adjust salt if needed.
- To assemble: Break a few crunchy semolina puris. Add two to three ladle full of the peas gravy. Top with shredded carrots, onions, pomegranate arils, cilantro.
- Serve immediately with a wedge of lime on the side.
Holiday Side Dish Week 2025 Monday
- Thanksgiving Roasted Vegetables> by Hezzi-D's Recipe Box
- Squash, Apple, and Cranberry Casserole by A Day in the Life on the Farm
- Butternut Squash Gratin by Karen's Kitchen Stories
- Black Pepper and Rosemary Angel Biscuits by Jolene's Recipe Journal
- Taiwanese Pork Chops by Sneha's Recipe
- Cranberry Salsa by Art of Natural Living
- Homemade Mushroom Chestnut Stuffing by A Kitchen Hoor's Adventures
Wendy M. Klik says
I love having a vegan option for my holiday table. Thanks, Radha.
magicalingrdnts says
This one will be a winner Wendy!
Protima Advani says
For garam masala and sambhar powder, you don’t say tsp or tbsp. Can you clarify quantity? Thanks.
magicalingrdnts says
I have updated it. The recipe card has the measurements for the garam masala and sambhar powder. You can use curry powder too. Thanks Protima!
Hezzi-D says
I love all the colors in this dish and the cranberry adds the perfect fall flavor.
Karen's Kitchen Stories says
This is so colorful and I love the arils on top!
Inger says
Looks so yummy, I think I'd eat the leftovers for lunch!
Jolene says
Wow, the pop of color from the arils is awesome! Just loaded with texture and flavor too!