Soak the white vatana for 6-8 hrs. Boil the potatoes. After 6-8 hrs, pressure cooker the vatana for 6 whistles. Chop onions, coriander leaves.

Make the ragda- Heat oil, add hing, salt, red chilli powder, roasted jeera powder and haldi. Keep it aside.

Now make the chutneys- for green chutney - In a mixie add coriander leaves, ginger, green chillies and salt. And make a fine paste. Adjust water according to the red consistency.

To make sweet and sour chutney. Heat water, add dates, jaggery and kokum. After 1 hour and hour squeeze the kokam and make a paste of dates. Add red chilli powder and salt. Mix well until jaggery gets dissolved.

To make garlic chutney - Soak kashmiri red chilli in hot water. Then take garlic flakes and the chilli and make a smooth paste. Strain the garlic chutney through a strainer.

Now take the boiled potatoes, smash it, add the chaat masala, red chilli powder, haldi, roasted jeera powder, garam masala and salt. Mix and make the shape of pattice. On a pan roast it on both sides till brown.

In a serving plate, place the pattice, then add the ragda, all the 3 chutneys, chopped onions, crushed puris, sev and lastly garnish with coriander leaves.