firstly, in a large bowl take 1 cup white peas and soak in enough water for 8 hours.

take soaked peas in the cooker and add 1 potato, ½ tsp turmeric and ½ tsp clove.

add 3 cup water and pressure cook for 6 whistles.

mash the potato slightly, adjusting the consistency as required. keep aside.

now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.

also add 1 onion, 1 tsp ginger garlic paste and saute slightly.

further, add 1 tomato and saute until the tomatoes turn soft and mushy.

cool completely and transfer to a blender.

add ½ cup mint and ¾ cup coriander.

blend to smooth paste adding water if required. keep aside.

in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.

now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.

saute on low flame until spices turn aromatic.

further, add in boiled white peas and 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 flavours are well absorbed.

masala puri curry is ready to enjoy.

firstly, in a plate crush 4 puri used to prepare pani puri.

pour in a ladleful of prepared masala puri gravy.

now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.

also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.

finally, enjoy masala puri recipe sprinkling chaat masala if required.