Soak white chana overnight or for 7-8 hours
Pressure cook chana with salt and turmeric powder for 3 whistles and simmer for 5 mins.
Open the cooker once the pressure is released
Boil potatoes, remove skin and mash
In a bowl put mashed potatoes and all the ingredients under pattice section except oil and mix nicely
Make a nice smooth potato mixture, take small portions and give it pattice shape
In a non-stick pan add 2 tablespoon oil, once the oil is hot shallow fry pattice till golden brown on both the sides, remove and keep aside
Remove Ragda in a bowl and add cumin powder and red chilli powder. Keep aside
For sweet chutney soak tamarind and jaggery for min 2 hours.
In a pan heat the tamarind and jaggery mixture add grated ginger and let it cook for 8- 10 minutes.
Once done, strain the tamarind and jaggery mixture in a bowl, add salt, red chilli powder, dry ginger powder, cumin powder and mix nicely.
This chutney can be stored for a month in fridge.
For green chutney add all the ingredients except lemon juice and blend nicely, remove in a bowl and add lemon juice to retain green colour.
To assemble take pattice mash slightly, add ragda, some onion, tomato, sprinkle salt, red chilli powder, cumin powder, chat masala, crush 4-5 puris
Add green chutney, sweet chutney, garnish with coriander leaves
Lastly add sev and serve.
