Heat oil in a non-stick pan. Thinly slice tomato, slit green chillies and chop coriander leaves. Add cumin seeds to the pan and sauté till well browned.
Add green chillies, tomato and salt and cook till tomato softens. Add red chilli powder and roasted cumin powder and mix.
Add boiled peas and a little water; simmer on medium heat for a little while. Set the ragda aside to cool.
Place yogurt in a bowl, add powdered sugar and mix well. Keep it in a refrigerator to chill.
Pierce a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle yogurt and top with sev.
Sprinkle a little red chilli powder, roasted cumin powder and coriander leaves and serve immediately.