To make Ragda –

• First, wash and soak the dry white peas in enough water for overnight or at least 7 to 8 hours. Next day, drain all the water and put them in a pressure cooker. Add salt, little bit of turmeric powder and a glass of fresh water.
• Then cover the pressure cooker with the lid and cook for 4 to 5 whistles on a medium flame or until the peas become soft. Check if the peas are done, they should be soft and mushy. 
• Once cooked, let the pressure release itself. Meanwhile, heat oil in a pan, once it is hot, add ginger, garlic, green chilli and onion. Saute everything together on medium flame until the onion become translucent.
• Now add cooked peas along with spices black salt, cumin powder, red chili powder and chopped coriander leaves.
• Give it a good mix with the back of the spoon. Add water accordingly. The consistency is to be thick. Do not make it too thick. Once it’s cool down, it gets thicker. 

To make the Potato Patties –

• In a large mixing bowl, add mashed potatoes, grated ginger, chopped green chilli, salt, red chilli powder, mango powder, garam masala and chopped coriander leaves. Then add bread crumbs to give it a good binding. If not available, replace it with corn flour.
• Mix well, so that all the spices well combined and it becomes like dough. The potato mixture is ready.
• Divide the mixture into 8 equal portions. Apply some oil to your palms. Now take one portion and flatten them to shape into round patties (tikki).
• Repeat similarly for the rest of the potato mixture. Cover them till all ready to shallow fry.

For shallow frying –

• In a pan, put 2 tablespoons oil. When the oil becomes hot, place the tikkis into the pan one by one.
• Do not overcrowd the pan. Fry them until crispy and golden brown form both sides on a medium high flame.
• Take it out on a paper towel lined plate.

For dry spice mixture –

• Mix all the spices chaat masala, cumin powder, red chilli powder, black salt and salt as needed.

For Serving Ragda Patties

• Place 2 to 3 tikkis on a plate at a time.
• Now pour prepared ragda over the patties to fully cover them.
• Drizzle some tamarind chutney and green chutney along with yogurt, sprinkle some dry spice mixture (adjust as per your taste).
• Garnish with chopped onions and tomatoes.
• Sprinkle gram flour sev and chopped coriander leaves.
• That’s it, Ragda patties is ready to serve.