Step-by-Step Instructions

1. 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.

2. 2.Mash Peas and Potatoes

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

3. 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.

4. 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.

5. 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.

6. 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.

7. 7.Adjust Seasoning

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

8. 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.

9. 9.Finish the Gravy

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

10. 10.Prepare Puri for Serving

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

11. 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.