Take the overnight soaked peas in a pressure cooker with water add salt and cooking soda and pressure cook on medium heat until it is soft.
Once the pressure releases, mash the peas. keep aside.
Take a pan, heat 2tbsp oil in it add asafoetida, bay leaves and cumin seeds. When the cumin seeds start to splutter. add grated ginger, green chilli and chopped onions fry till the onions becomes soft and light brown.
Now add the chopped tomatoes sauté till the tomatoes becomes mushy, Now add coriander powder, garam masala, red chilli powder and mix well. Cook until oil leaves from the mixture.
Add cooked peas and give a good stir. Add water and let it simmer for 10 minutes on low heat or more till the peas absorbs flavour and turns thick.
For pattice :-Peel and mash boiled potatoes. Add green chilli, salt, grated ginger, black salt, chat masala, roasted cumin seeds powder and bread crumbs. Mix all the ingredients well.
Divide mashed potato mixture into equal portions and give them a shape of round ball. Press them little using palms to make thick flat round shape patties.
Shallow fry pattice on a non – stick pan over medium flame using small amount of oil.
Fry until potato pattice are crisp and golden brown on both sides.
Place 2 patties on a plate, top with a spoon full of ragada over it. Then garnish it with red chilli powder, tamarind chutney, finely chopped onion, coriander chutney. Sprinkle chat masala over it.
Ragda pattice are ready to be Served.
