Step-by-Step Instructions

1. 1.Cook the Peas

   In a pressure cooker, combine 1 cup of soaked white matar, 1 cubed potato, 1 tsp salt, and 1/2 tsp turmeric. Add 3 cups of water, close the lid, and pressure cook for 5 whistles until the peas are soft.

2. 2.Prepare the Ragda Base

   Once the pressure has settled, open the cooker. Gently mash the cooked peas and potatoes with a masher or the back of a ladle to create a slightly thick, smooth texture. Add 1 cup of water to achieve the desired consistency, mix well, and set aside.

3. 3.Sauté Aromatics for Masala Paste

   Heat 2 tsp of oil in a pan. Add 1 tsp fennel, 1/2 tsp pepper, 1/2 tsp cloves, and a 1-inch cinnamon stick. Sauté until aromatic. Then, add 2 cloves garlic, 1 inch ginger, and 5 green chillies, and sauté briefly. Add 1/2 sliced onion and cook until softened, followed by 1 sliced tomato, cooking until it becomes mushy.

4. 4.Blend the Masala Paste

   Transfer the sautéed mixture to a blender jar and allow it to cool completely. Add 1/2 bunch of mint and 1 bunch of coriander. Blend into a smooth paste, adding a little water if needed.

5. 5.Prepare the Final Masala Gravy

   In a large kadai, heat 2 tbsp of oil. On low flame, add a pinch of hing, 1/2 tsp chilli powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1 tsp chaat masala. Sauté until fragrant. Add the blended masala paste and cook until oil begins to separate. Pour in the cooked peas mixture, mix well, add 1 cup of water and 1 tsp of salt. Bring to a boil and simmer for 10 minutes.

6. 6.Assemble the Masala Puri

   In a serving plate, crush a few puris. Ladle the hot masala gravy over the crushed puris. Garnish with finely chopped onion, grated carrot, and chopped tomato. Drizzle with tamarind chutney, and finally top with a generous amount of sev and fresh coriander. Serve immediately.