Transfer soaked peas to a pressure cooker or pot. Add 3 cups fresh water and a pinch of salt. Pressure-cook for 12–15 minutes on medium heat (about 3–4 whistles) until peas are soft but intact. If using a pot, simmer 45–60 minutes until soft, adding water if needed. Set aside.

Heat 2 tbs oil in a saucepan over medium heat. Add mustard seeds. When they start to pop, add cumin seeds and sauté until fragrant (10–15 seconds). Add asafoetida, chopped green chilies and grated ginger; sauté 30 seconds.

Add turmeric, coriander powder, cumin powder and red chili powder; stir for 20 seconds to release aroma.

Add the cooked peas with their cooking liquid to the pan. Use a ladle to lightly mash about one-third of the peas to thicken the gravy while leaving remainder whole for texture. Add salt and amchur (or lemon juice). Bring to a gentle simmer and cook 6–8 minutes so flavors meld. If gravy is too thick, add up to 0.5 cup water to reach desired consistency (should be saucy, spoonable).

Stir in garam masala and chopped cilantro at the end. Keep the ragda warm on the lowest heat while you prepare patties.

Potato patties (pattice)

Place peeled potato cubes in a pot, add water to cover and a pinch of salt. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain and return to the pot; steam-dry for 1–2 minutes to remove excess moisture.

Mash the hot potatoes until smooth with no large lumps. Add boiled green peas (lightly mashed), chopped onion, green chili, chopped cilantro, roasted cumin powder, chaat masala, salt and cornstarch (or besan). Mix thoroughly to form a slightly sticky but manageable mixture. If too wet, add 1 tbs more cornstarch; if dry, sprinkle 1 tbs water.

Divide mixture into 8 equal portions. Shape each portion into a flat round patty about 3–4 inches (7–10 cm) wide and about 1/2 inch (1.2 cm) thick. Press edges so they don’t crack while frying.

Heat a nonstick or cast-iron skillet over medium heat and add enough oil to shallow-fry (about 2–3 tbs). When oil is hot, place 3–4 patties in the pan without overcrowding. Cook 3–4 minutes per side until golden brown and crisp, pressing gently once during cooking to ensure even contact. Add more oil as needed and repeat for remaining patties. Drain patties on paper towels and keep warm.

Assembly & garnish

Place 2 warm potato patties on each serving plate.

Ladle 3/4 to 1 cup of hot ragda over and around the patties so they are partially submerged (adjust quantity to preference).

Drizzle 1–2 tbs tamarind chutney and 1–2 tbs green chutney over each plate in a zigzag pattern.

Sprinkle finely chopped red onion, chopped cilantro, and sev (or crushed papdi) evenly over the ragda pattice.

Squeeze fresh lemon over the top and dust a light pinch of chaat masala and optional red chili powder to taste.

Serve immediately while patties are crisp and ragda is hot. Provide extra chutneys on the side.