Ragda Pattice

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  Soak the dried peas overnight in water, then cook/boil them on the stove-top or pressure cooker till fully cooked.

To make the Ragda

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  Heat oil in a wok and saute the onion for a few minutes till translucent. Add the ginger-garlic paste and saute for a minute more.
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  Add salt, turmeric, chilli powder, cumin powder, coriander powder and saute for a few seconds till spices are aromatic.
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  Then add the cooked peas, 2 cups water, tamarind and jaggery.If you do not find jaggery, you can use sugar instead
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  A little bit of sweet adds a nice touch to the other spices in the gravy, without making it sweet.
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  Let the gravy boil on medium heat. Check for taste, then lower the flame, add more water if needed, so there's enough liquid to load over the patties
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  It should not be dry. Mash some of the peas to make the curry thicker if needed. Once done, set it aside for later use.

To make the patties

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  Add boiled potatoes, green peas and salt, then knead everything together to mash well.
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  Add the remaining spices. Form patties with the potato mixture
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  Then shallow fry the patties in a small amount of oil and drain on paper towels.
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  To assemble the dish while serving, place 2 patties on a plate.
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  Top with a generous helping of the Ragda. Then garnish with Imli chutney, Green chutney, chopped onion, coriander and sev and serve hot!