Pressure cook the soaked peas for 3 whistles and in simmer for 5 minutes. Ensure the peas are completely cooked and mushy.
Heat a pan and dry roast coriander, cumin, cinnamon, pepper, cloves, star anise and nutmeg. Constantly saute and when the spices become aromatic add fresh grated coconut. Stir for few seconds and switch off.
Take all the roasted ingredients in a mixer, add mint leaves and green chilly too. Grind this to fine puree along with required water.
Next, reserve 1/4 of cooked peas separately. Take rest of the cooked peas in a pan, add some water and ground puree. Cook together. Meanwhile take the reserved peas in a mixer and puree it.
Transfer the pureed peas also to the pan. Sprinkle salt and continue cooking till the curry comes to nice boil. The masala curry for masala puri is ready.
To serve masala puri, spread a cup of corn flakes over a plate. Pour a ladle full of masala curry over the flakes. Top it with onion, sweet chutney, green chutney, chat masala and nylon sev.
Corn flakes masala puri is ready to be served.
