• Soak dried green peas for 6-8 hours in plenty of water.
• Add the soaked and drained peas, one medium sized potato cut into chunks and about 4 cups of water to a vessel and place inside a pressure cooker or Instant Pot.

  It can also be cooked directly without an inner vessel.
• Instant Pot - Set on Pressure Cook mode for 10 minutes and let pressure release naturally.

  Pressure Cooker - Cook on a medium flame for 5-6 whistles.
• To a pan, add 2 tsp oil and once it heats up, add cinnamon, cumin, clove, ginger, garlic, chillies, onion and saute until the onions turn slightly brown. Then add tomatoes and cook until done.

  Instant Pot - Remove the peas and cook the above in Saute mode.
• To the cooled onion tomaot masala, add mint, corainder leaves and 2 tbsp of the cooked peas + potato mixture. This helps to slightly thicken the mixture and gives a nice flavour.
• Grind to a smooth paste adding about 1/2 cup of water.
• To a pan, add 1 tsp oil. On a low flame, add the coriander, turmeric and garam masala powders. Cook these spices on a low flame for 30 seconds and add the ground masala.

  Instant Pot - cook this on Saute mode.
• Cook the masala on a low flame for 5 minutes. Then, add the cooked peas + potato mixture. Mash well using the back of a ladle and cook for another 10 minutes on a low flame. Add salt to taste.

  Instant Pot - Add the masala, cooked peas, salt and close and cook in pressure cook mode, low pressure for 3 minutes. Release pressure immediately once cooking ends.
• Masala is done!

Assembling Masala Puri

• To a bowl, add crushed puris - about 7/8 of them, top with a generous portion of the masala, then add finely chopped onions and tomatoes, coriander leaves, a bit of green chutney and tamarind chutney and finally, add some sev or crushed puri,
• Serve immediately!