To begin with, first, we will be making the gravy.
Add soaked green peas, peeled potato in a pressure cooker. Add required water, tsp of salt and turmeric. Pressure cook 4-5 whistles.
Once pressure releases, open the cooker & keep cooked potatoes aside.
Cook peas such that it has retained shape and firm.. but when pressed mushy. Keep aside to be used later.
Now we will be roasting few spices to grind and make masala.
To begin with add 2-3 tsp oil to a pan / Kadai . Add a tsp of jeera, cloves, cinnamon, Kapok bud( Marathi moggu) , Kalpassi / Kallu hoovu . Saute for 1-2 mins.
Add sliced onion, ginger, garlic and chilli in a pan. Saute till raw smell goes
Add in chopped tomato, little salt. Saute till mushy.
Next, add in pudina and coriander leaves. Switch off and saute for 1-2 mins.
Allow to cool.
Transfer all the roasted ingredients into a mixer. Add in boiled potatoes and a ladle of cooked Peas. Add little water grind everything to a smooth paste.
Next transfer the ground masala to the pan / kadai, add some water to mixer jar and add to pan .Keep it for boiling.
Add in all the powders one by one ie salt to taste, black salt / kala namak, red chilli powder, Coriander powder,garam masala, Aamchoor powder, chaat masala, and Garam Masala powder.
Mix everything nicely & bring to boil.Boil the gravy for about 10 – 15 mins on medium flame.
Add in the remaining cooked green peas along with the cooked water. Add sugar .Mix .
Continue to boil for 5 mins on sim. Adjust the consistency of the gravy by adding required water.
Masala is ready;
Masala gravy for Masala puri is ready. The consistency should be thin , once we add on puri … it will thicken.
Also let it be spicy to get the real taste .
to make Masala Puri : Crush 5-7 puris or papdis in a plate and crush them.
Top it with a laddle full of peas and thin masala gravy as required.
Top it with some finely chopped Onion,little grated Carrot,little finely chopped Tomato ,little Coriander leaves.
Squeeze few drops lime if you like tangy.
Sprinkle a pinch of Black salt /Kala Namak and a pinch of Chaat Masala.
Lastly , sprinkle some sev /mixture on top.
Serve Bangalore-Mysore style masala puri immediately.