Step-by-Step Instructions

1. 1.Prepare 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 soft. Once cooked, mash the peas and potatoes slightly and set aside.

2. 2.Prepare Green Paste

   In a mixer grinder, combine 1 chopped tomato, a handful of mint leaves, a handful of coriander leaves, 4 garlic cloves, 3 green chillies, a small piece of ginger, and ¼ teaspoon of fennel seeds. Grind all ingredients into a smooth paste.

3. 3.Sauté Aromatics

   Heat 2 tablespoons of oil in a pan. Add ½ teaspoon of cumin seeds and let them splutter. Then, add 1 chopped onion and sauté until it turns light brown, which takes about 2-3 minutes.

4. 4.Cook Masala

   Add the ground green paste to the pan. Then, add ½ teaspoon of chilli powder, ½ teaspoon of coriander powder, ¼ teaspoon of garam masala, ½ teaspoon of chat masala, ¼ teaspoon of turmeric powder, and salt as needed. Sauté well until the raw smell of the spices disappears and the oil starts to separate, which takes about 3-4 minutes.

5. 5.Combine and Simmer

   Add the mashed peas and potato mixture to the sautéed masala. Add water as required to achieve your desired consistency and mix everything well. Check the salt and add more if needed.

6. 6.Boil the Mixture

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

7. 7.Finish the Masala

   Add 1 teaspoon of lemon juice, mix well, and then switch off the flame. The Masala Puri mixture is now ready.

8. 8.Assemble Masala Puri

   Take puris on a serving plate and crush them slightly. Spoon the prepared peas masala mixture over the crushed puris.

9. 9.Garnish and Serve

   Garnish with chopped onion, chopped tomato, fresh coriander leaves, and sev. Serve immediately.