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. Close the lid and cook for 4 to 5 whistles on medium flame until tender.

2. 2.Mash Peas and Potatoes

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

3. 3.Prepare Green Masala Paste

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

4. 4.Sauté Onions and Masala

   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.

5. 5.Add Spices and Cook

   Add the ground green masala paste to the pan. Then add ½ teaspoon chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon chat masala, ¼ teaspoon turmeric powder, and salt to taste. Sauté well until the raw smell disappears and oil starts to separate from the masala.

6. 6.Combine with Peas and Potatoes

   Add the mashed peas and potato mixture to the sautéed masala. Add required water to achieve desired consistency and mix well.

7. 7.Boil the Masala

   Check the salt and add more if needed. Bring the mixture to a boil and then simmer on low flame for 8 to 10 minutes, allowing the flavors to meld.

8. 8.Finish with Lemon Juice

   Add 1 teaspoon of lemon juice to the masala, mix well, and then switch off the flame.

9. 9.Assemble Masala Puri

   Take 7-8 puris on a serving plate and crush them slightly. Pour a generous amount of the prepared peas masala mixture over the crushed puris.

10. 10.Garnish and Serve

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