• Start your preparations overnight. Wash and rinse the peas and transfer to a big bowl add  8 cups of water.
• In the morning transfer the rinse and transfer the peas to the cooker, add about 3 cups of water, a pinch of cooking soda and ¼ teaspoon salt. Stir well and pressure cook for 3 whistles. Let the pressure drop naturally.
• Open the cooker and take about 1 cup of peas out. Mash them. Set aside.

Meanwhile let us get the Ragda Masala ready:

• In a thick kadhai/wok put the peppercorns, coriander seeds, cinnamon sticks, cumin seeds and roast till you get a lovely aroma.  Transfer to a plate and let it cool.
• In the same pan add the red chillies and a ½ teaspoon of oil. Roast till the chilles become crisp. Cool and then grind all the ingredients to a fine powder.
• You will need about 2-3 teaspoon of this masala. The rest, store in an airtight container. You can add it to your other gravies. The aroma of this masala is amazing.

Now let us finally make the ragda:

• Make a paste of the ginger and chillies with a little salt.
• Since I generally roast the masala in the pan in which I plan to make my ragda I heat the same pan. It is a big kadhai/wok.
• Add the 2 tablespoon oil splutter mustard, add the asafoetida.
• Add the ginger and chillies paste.
• Add the tomatoes and about 2 teaspoon of the ragda masala fry until the tomatoes become pulpy. Stir occasionally.
• Add the peas and about 2 tablespoon tamarind pulp, salt.
• Let it boil then adjust the seasonings, add more masala if needed.
• Remember the mashed peas add them. They will help thicken the gravy.
• Keep the gravy on a little watery side. As it cools it will thicken and plus when you add on the patties it becomes perfect.
• Use tamarind pulp if you need or else you can use it to make the tamarind chutney needed for the topping.

To make the Patties:

• When pressure cooking the peas in a container add washed potatoes and pressure cook. By the time your ragda is ready your potatoes will have cooled down.
• Peel and grate them or mash them.
• Add salt, turmeric powder, coriander leaves if using.
• Dip the bread in a little water and remove. Squeeze dry.
• Add to the potato mixture and make a soft dough.
• Make small lemon sized balls and flatten on your palm. I got about 20 pieces.
• Arrange on a tava pour the oil and fry both the sides till they are brown. You will need about 5 minutes each side.

To serve Ragda Patties:

• You can either place the patties on the plate and add ragda on top or add the ragda then add the patties like i have done here on my plate.
• Top with tamarind chutney, coriander chutney, dates chutney, chopped onion, sev and coriander leaves.  sprinkle chaat masala, kala namak (black salt)on top
• This part you can customize to the liking of the individual. Since I am off proteins and sour stuff i added very little of everything.