Step-by-Step Instructions

1. 1.Pressure Cook Peas and Potato

   Take 1 cup soaked white matar and 1 cubed potato in a pressure cooker. Add 1 tsp salt, half tsp turmeric, and 3 cups water. Pressure cook for 5 whistles. Once cooked, mash the peas and potato slightly to get a smooth texture. Add 1 cup water and mix well to achieve a perfect consistency for the gravy base.

2. 2.Sauté Spices and Vegetables for Masala Paste

   In a pan, heat 2 tsp oil. Add 1 tsp fennel, half tsp pepper, 5 cloves, and 1 inch cinnamon. Sauté until they turn aromatic. Then, add 2 cloves garlic, 1 inch ginger, and 5 green chillies. Sauté these slightly until their aroma is released. Add half sliced onion and sauté well until it softens. Finally, add 1 sliced tomato and sauté well until it softens and becomes mushy.

3. 3.Blend Masala Paste

   Cool the sautéed ingredients completely. Transfer them to a blender. Add half a bunch of mint leaves and 1 bunch of fresh coriander. Blend all ingredients into a smooth paste. Add a little water if needed to achieve a smooth consistency.

4. 4.Cook Masala Gravy Base

   In a large kadai (wok), heat 2 tbsp oil. Add a pinch of hing, half tsp chilli powder, 1 tsp cumin, 1 tsp coriander, and 1 tsp chaat masala. Sauté these dry spices on a low flame until they turn aromatic. Pour the prepared masala paste into the kadai and cook well, stirring continuously, until the oil separates from the paste.

5. 5.Combine with Peas and Adjust Consistency

   Add the cooked peas and potato mixture (from Step 1) to the masala gravy base. Mix well to combine all ingredients. Add 1 cup water to adjust the consistency of the gravy. Add 1 tsp salt. Bring the gravy to a boil and let it cook for 10 minutes, stirring occasionally, until it is well cooked and reaches the desired consistency.

6. 6.Assemble Masala Puri

   To assemble, crush puris into a serving plate. Pour the prepared masala gravy generously over the crushed puris. Garnish with finely chopped onion, grated carrot, finely chopped tomato, a drizzle of tamarind chutney, a generous sprinkle of sev, and fresh chopped coriander. Serve immediately.