Step 1: Cook Peas and Potatoes

Add 150 grams of overnight soaked green peas and 2 medium-sized chopped potatoes to a pressure cooker. Add enough water to cover them. Cook for 4 to 5 whistles on medium flame until tender.

Step 2: Mash Peas and Potatoes

Once cooked, open the pressure cooker and slightly mash the peas and potatoes. Set aside.

Step 3: Prepare Green Paste

In a mixer grinder, combine 1 chopped tomato, a small bunch of mint leaves, a small bunch of coriander leaves, 4 garlic cloves, 3 green chilies, a 1-inch piece of ginger, and 1/4 teaspoon of fennel seeds. Grind all ingredients to a smooth paste.

Step 4: Sauté Onions

Heat 2 tablespoons of oil in a pan. Add 1/2 teaspoon of cumin seeds and let them splutter. Then add 1 finely chopped onion and sauté until it turns light brown.

Step 5: Cook the Masala Base

Add the ground green paste to the sautéed onions. Then add 1/2 teaspoon chili powder, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/2 teaspoon chat masala, 1/4 teaspoon turmeric powder, and salt to taste. Sauté well for 5-7 minutes until the raw smell disappears and oil separates from the mixture.

Step 6: Combine with Peas and Potatoes

Add the mashed peas and potato mixture to the pan with the masala. Add 1/2 to 1 cup of water, or as needed, to achieve the desired consistency. Mix everything well.

Step 7: Adjust Seasoning

Check the salt and other seasonings, and adjust if necessary.

Step 8: Simmer the Gravy

Bring the mixture to a boil and then simmer on low flame for 8 to 10 minutes, allowing the flavors to meld.

Step 9: Finish the Gravy

Add 1 teaspoon of lemon juice to the gravy. Mix well and then switch off the flame.

Step 10: Prepare Puri for Serving

Take 7-8 puris per serving on a plate and crush them slightly.

Step 11: Assemble and Serve

Pour a generous amount of the hot peas masala mixture over the crushed puris. Garnish with chopped onion, chopped tomato, fresh coriander leaves, and sev. Serve immediately.

• Adjust the spice level by increasing or decreasing the green chilies and chili powder.

• For a tangier taste, you can add a little more lemon juice or a pinch of amchur (dry mango) powder.

• Serve immediately after assembly to enjoy the crispness of the puri and the warmth of the masala.

• Add a dollop of sweet tamarind chutney or spicy green chutney for extra flavor layers.

• Top with a spoonful of plain yogurt for a creamy texture and cooling effect.

• Include grated carrots or finely chopped cucumber for added crunch and freshness.