chaat masala, kala namak (black salt), cumin powderto sprinkle on top
To Make White Peas Curry (Ragda)
Soak dried white peas (white matar) overnight in enough water. In the morning, drain the water and transfer the soaked peas to pressure cooker.
Pressure cook with 1 teaspoon salt, 1/2 teaspoon turmeric and 4 cups of water for 2 whistles on high heat. Then lower the heat to medium-low and cook for 4 to 5 minutes more. Let the pressure release on its own. I like the peas to be soft for this recipe. If you want them firm, pressure cook for little less time. If using an Instant Pot: do high pressure for 20 minutes with natural pressure release.
Once the pressure releases naturally, open the cooker and mash some of the peas with a potato masher or using the back of your spoon. Set it to simmer on low while you make the tempering.
To make the tempering for the ragda, heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds. Let them sizzle for few seconds and then add hing.
Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color.
Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water along with so that the spices don't burn. Cook the spices for 30 seconds and then transfer the tempering to the simmering ragda.
Also add the jaggery powder, tamarind paste and 1/2 teaspoon more salt (adjust to taste). Mix and let the ragda (peas curry) come to a slow boil. Turn off the heat.The curry is now done. Set it aside.
To Make Patties
Soak poha in water for 10 minutes and then drain the water. Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker. Instant Pot: add 1 cup of water to the pot, then place a trivet inside the pot. Place the potatoes on top of trivet. Close the lid and cook on high pressure for 10 to 12 minutes (time will depend on the size of potatoes) with natural pressure release. PS: you should boil the potatoes at the same time while boiling the peas.
Once potatoes are boiled, peel the skin and then transfer to a large bowl. Mash the potatoes using a potato masher. Add the soaked & drained poha, cornstarch, grated ginger, green chili and salt to the potatoes.
Mix everything well to form a smooth dough. Make equal sized patties from the potato mixture. I got 10-12 patties of 65-70 grams each.
Heat 3 to 4 tablespoons of oil in a pan on medium-high heat. Once oil is hot, place the prepared patties into the pan. Cook until the patties are golden brown from both sides, 5 to 6 minutes on each side.
To Serve Ragda Patties
To serve Ragda Patties place patties on a plate and then top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro.Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Enjoy warm!
You can add yogurt while serving ragda patties. It tastes great, yogurt is always a good idea in Indian chaat!
You may add onions to the tempering of the ragda. I just keep it very simple.