Ragda Pattice

For the ragda-

Soak the safed vatana overnight or for atleast 6 to 8 hours.
Drain the vatana and add 2 cups of water and pressure cook for 6 whistles.

Allow the steam to escape before opening the lid.
Heat the oil in a kadhai, add the onions and saut on a medium flame for 1 minute and add the mustard seeds.

When the seeds crackle, add the cooked safed vatana and saut on a medium for 1 minute.

Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.

Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice-
Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.

Divide the mixture into 8 equal portions and shape each portion into a flat round.

Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.

Heat and grease a non-stick tava (griddle) with tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve
Place 2 prepared pattice on a serving plate and pour th of the prepared ragda over it.
Pour 1 tbsp meethi chutney and 2 tsp hari chutney over it.

Sprinkle chopped onions,papadi, little chilli powder and coriander over it.
Serve immediately.