In a bowl take 1 cup of green peas and soak in enough water for 5-6 hours.

take soaked peas in the cooker and add 2 medium size potatoes, salt, and 3 cup of water. pressure cook for 5 whistles on medium flame.

when the pressure cooker cools down naturally then open the lid and mash potatoes and some peas slightly.

Take out ½ cup of boiled green peas mixture in a bowl and keep it aside.

Now to prepare masala paste, in a pan adds oil, cumin seeds, cloves, cinnamon, fennel seeds, and black pepper. Sauté for a minute.

Then add onion slices, ginger, garlic cloves, and green chili. Sauté till the onion become translucent.

Add tomato slices and salt. Cook till tomatoes become soft and mashy.

Switch off the gas and cool down the mixture.

Add mixture into grinding jar, also add coriander leaves, mint leaves, and ½ cup of boiled green peas mixture. Add some water and grind it into a smooth paste.

Now, in a pan, add oil, turmeric powder, red chili powder, and coriander powder. Sauté for a minute on low flame.

Then add the masala paste and sauté till oil separates from its sides.

further, add in boiled peas mixture and mix well.

Now add black salt, chaat masala, garam masala, dry mango powder, and jaggery. Mix well.

add 1 cup water and 1 tsp salt. mix well adjusting consistency as required.

cover and simmer for 10 minutes, or until the flavors are well absorbed.

Ragda or masala puri curry is ready to enjoy.

On a plate,  crush 5-6 puri used to prepare Pani puri.

pour in a ladleful of prepared ragda or masala puri gravy.

now top with tamarind chutney, green chutney, chopped onion, chopped tomatoes, chaat masala, and sev.

Serve immediately and enjoy masala puri chaat.