Soak 1 cup peas overnight. Peel 2 small sized potatoes.
Take drained peas, potatoes with enough water to immerse the peas.
Pressure cook with little salt, a tsp of oil for 5 whistles in medium flame after first whistle.
Take out the potato once done. Mash and keep aside.
Heat a pan with oil. Sautee sliced onion. Once translucent, add 12 cloves garlic, 5 green chillies.
After a minute, add 1/2 cup coriander leaves, few mint leaves. Just stir until it shrinks.
Cool down and grind with 2 chopped tomatoes, 1 inch piece of ginger.In the pan, add the ground paste with a cup of water.
In goes all the spice powders, jaggery. Cook for 5 minutes.
Add this masala to cooked peas. Add more water.
Mix in the mashed potato with required salt. Simmer for 8- 10 mins. The masala gravy should be on runny side.
To serve, take roughly crushed puri in a serving plate.
Top it generously with peas and the masala gravy.
Sprinkle chopped onion, tomato and coriander.
Sev should be sprinkled generously over it.
Garnish with sliced cucumber. Enjoy hot