• Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Drain all the water next day and rinse them. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. These can be cooked on stove top too but will take longer.

To Make Ragda Using Instant Pot

• Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds.
• Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix well.
• Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. (Depending on the quality of the white peas the time may vary). I like really soft ragda (well cooked) so I cook for 30 mins. If you like a bite to your peas cook for 20 mins. Let the pressure release naturally.
• Check if the peas are done, they should be soft and mushy. Mix well and check for seasoning and adjust as per liking. Also if the curry looks to thick, thin it out using ½ cup of water or as needed.

To Make Ragda using Pressure Cooker:

• Heat oil in the pressure cooker on medium high heat. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Mix.
• Add the white peas along with salt and 3 cups of water. Mix well. Close the lid.
• Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Let pressure release naturally.
• Check if the peas are done, they should be soft and mushy. Mix well and check for seasoning and adjust as per liking. Also if the curry looks to thick, thin it out using ½ cup of water or as needed.

To make the potato patties (pattice)

• Mash the boiled potatoes (preferably when hot as it easy). Mash as smooth as possible. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Mix well (preferably with hands) so all is well combined almost like a dough.
• Divide into 12 equal portion. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Not too thick or thin. Keep aside. Complete all other similarly. Cover until ready to shallow fry.
• To Shallow fry the potato patties, heat oil on a hot griddle. Place the patties without over crowding. Flip when the bottom side is golden brown. Repeat this for the other side too. When both sides are cirpsy and golden, drain them on a paper towel lined plate.

For Serving Ragda Pattice

• Option 1 : Place 3-4 patties on a plate, add some ragda over each enough to cover them.Drizzle some sweet date tamarind chutney and spicy green chutney (go for a teaspoon each and adjust as per taste) followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together). Squeeze some lemon juice
• Option 2: add some ragda on a plate and drizzle it with some sweet date tamarind chutney and spicy green chutney (go for a teaspoon each and adjust as per taste) followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together). Squeeze some lemon juice. Place the crispy patties on top.
• That's it, delicious ragda pattice is ready!! Dig right in!!