Method

Make ragda: Soak white peas overnight. Drain and pressure cook with turmeric and salt for 6–7 whistles until soft but not mushy. In a pan, heat 1 tbsp oil, add cumin seeds, then onions and cook until golden. Add tomatoes, chilli powder, coriander powder, and cook for 5 minutes. Add the cooked peas with some cooking water to make a medium-thick, pourable curry. Simmer for 10 minutes. Finish with a pinch of amchur.
About 8 hr 10 min
Tip: Ragda should be pourable but not watery — you need enough to ladle generously over the patties.
Make pattice: Soak bread slices in water for 30 seconds, then squeeze out all liquid. Mix with mashed potato, a pinch of chaat masala, green chilli, and salt. Divide into 8–10 portions. Shape each into a round, flat patty (about 7cm diameter, 1.5cm thick). Heat oil in a flat pan over medium-high heat. Shallow-fry the patties for 3–4 minutes per side until golden and crispy. Keep warm.
About 20 min
Tip: The bread acts as a binder and gives the patty a slightly crispier exterior. Do not skip it.
Assemble and serve: Place 2–3 hot pattice on each plate. Ladle hot ragda generously over them. Add whisked yogurt, sweet tamarind chutney, and green chutney. Sprinkle chaat masala. Top with finely chopped onion, fresh coriander, and a generous handful of sev. Serve immediately.
About 10 min
Tip: Assemble just before serving. The contrast of hot ragda and cold yogurt against the crispy pattice is the point — do not let it sit.

Nutrition per serving (estimate)

Contains: dairy