For gravy:

1. Boil potato and peas and keep it aside
2. Make a paste of garlic, ginger, chillies, coriander leaves, mint leaves and all the dried spices.
3. In a pan fry chopped onions in oil and 2 tablespoons of boiled peas and fry for 2 mins till onions start looking transparent.
4. In a blender, make a paste of boiled potato and fried onions and peas
5. Mix both potato paste, spice paste and tamarind paste in a wok (kadai)
6. Add salt and sugar to the mixture
7. Boil the mixture with a glass of water on medium flame for about 5 mins stirring occasionally
8. Add the rest of the boiled peas into the mixture and boil for another 3 mins

For serving:

1. On a serving plate crush the ready made puris (5 to 6 puris)
2. Pour the gravy on puris
3. Garnish with chopped onions, chopped coriander and chopped tomatoes
4. Sprinkle pinch of salt, chilly powder and chaat masala
5. Add a spoon of curd and sweet chutley
6. Garnish finally with sev/boondi and serve hot.