Give the peas a good 10 hours or overnight soak in water. The soaked peas should be rinsed out before being added to the pressure cooker with the diced potatoes and carrots.
Cook under pressure for 5–6 whistles, then release the pressure before opening.
Heat one teaspoon of oil in a pan with a thick bottom. Add the chopped onions, garlic, and ginger.
Add the cumin, cinnamon, clove, and cardamom seeds as the onions are cooking. Cook the onions until they are transparent.
Then include the tomato chunks. Remove from heat after they are soft and allow them cool fully.
Add the remaining ingredients for the masala, including the green chillies, mint leaves, and coriander leaves. Add 1 ladle of the cooked peas and all of the boiled carrots.
Make a smooth paste by grinding.
Heat 2 teaspoons of oil in the same pan before adding the ground masala paste. Water should be added to both the pan and the mixer jar.
Add salt, turmeric powder, red pepper flakes, black salt, amchoor powder, chaat masala powder, and any other spices you think the gravy needs as it gently starts to boil.
Cook this for 5 minutes on low heat, watching to make sure the bottom doesn't burn. Add the jaggery powder and garam masala powder.
Add the potatoes and pressure-cooked peas mixture as soon as it starts to boil. Mash the peas and potatoes if necessary.
The gravy should be simmered for 5-7 minutes to achieve a good boil. Get rid of the heat.
Crush the puris on the serving platter before putting the Masala Puri together.
Pour hot pea masala over the puris, coating them.
On top, sprinkle grated carrots, finely minced onions, and coriander leaves. Sev is then added on top. similarly prepare the other plates.