Soak the dried white peas overnight or at least (8 hours) in enough water so they are well covered under water. As they swell, they will soak up water.

Drain all of the water after soaking them for 8 hours and rinse them. Cook them on stove pot until tender and completely soft. If you are using pressure cooker, then add 3 cups of water and cook until 3-5 whistles. I let the pressure release naturally and then open the pressure cooker to remove the peas. They should look creamy and mushy.

Pre heat a pot or deep pan, add some oil. Once the oil heats up, add the cumin seeds, let them splutter and add garlic, ginger, onions. Cook them until onions become translucent and then add the tomatoes. Cook them for a little bit, then add all the spices like red chili powder, turmeric powder, garam masala, coriander powder and salt. Add some water if it looks too thick. The consistency should be stew like not soupy. Let it simmer and the spices get along for another few minutes.

To make the potato patties

Boil potatoes and mash them. It’s easy to mash them when they are hot) be careful with all the steam coming out while mashing them. Mash as smooth as possible. Add cornstarch (1 tbsp at a time), soak bread in some water squeeze out the water and mush it and add it to the potatoes, add chopped green chilies, garam masala (optional) and salt to the mashed potatoes. Mix well until everything is well combined. You should test out by rolling out some into patties. If they are still sticky, then add some more cornstarch or bread/breadcrumbs. It should hold its shape while frying.

Divide into equal portion. Take one portion, use some oil on your palms to avoid sticking and flatten them to shape into round circles. They should not be too thick or too thin. Finish making all from rest of the mixture. Keep them aside.

Pre-heat some oil for shallow frying. Once the oil is hot, add the patties, few at a time not overcrowding the pan. Cook them on one side until golden brown and the flip and cook them on the other side too. They will have browning on the top and bottom parts. Middle part will still look kind of light.

If they seem to have a lot of oil, then drain them on absorbent paper.

Serving

Add some Ragda on a plate and plate 3 patties and then drizzle a tsp of each chutneys, you can always add more later. Followed by chopped onions, tomatoes, pomegranate arils, sev and finally with cilantro. Sprinkle some chaat masala.

It is served warm or hot.