Soak the peas in enough water for 10hrs or overnight. Wash off the soaked peas and add them to the pressure cooker along with chopped potatoes and carrots.
Pressure cook for 5-6 whistles and let the pressure drop before opening it.
In a thick bottomed pan, heat 1 teaspoon oil. Add garlic, ginger and roughly chopped onions.
As the onions are cooking, add cinnamon, clove, cardamom, cumin seeds. Cook until the onions are translucent.
Next add chopped tomatoes. When they are mushy, remove from heat and cool down completely.
Along with this, add rest of the masala items – green chilli, coriander leaves, mint leaves. Add 1 ladle of cooked peas and all the carrots from the cooker.
Grind into a smooth paste.
In the same pan, heat 2 teaspoon of oil and add this ground masala paste. Add some water to the mixer jar and add it to the pan too.
As the gravy begins to slowly boil, add turmeric powder, chilli powder, black salt, amchoor powder, chaat masala powder and salt as needed.
Cook this for 5 mins on low flame ensuring that it doesn’t burn at the bottom. Add garam masala powder and jaggery powder.
As it begins to boil, add the pressure-cooked peas and potatoes mixture. If required, mash the peas and potatoes.
Cook the gravy for 5-7 mins on low flame until it boils well. Remove from heat.
To assemble the Masala Puri, crush the puris on the serving plate.
Pour hot peas masala on top covering the puris.
Add grated carrots, finely chopped onions, coriander leaves on top. Finally sprinkle sev on top. Prepare rest of the plates similarly.