To prepare patties: wash and clean potatoes 🥔, boil them, remove from heat, let it cool down, mash them well, in a bowl add boiled & mashed potatoes 🥔, corn flour🌽, salt 🧂and oil mix well.

Make big or small size balls, flatten the balls slightly, heat 4 tbsp oil in a frying pan, shallow fry them till golden brown and crisp. Keep aside

To prepare radga: soak white chickpeas overnight, pressure cooker, add 2 cups of water, soaked white chickpeas, 1/2 tsp salt🧂and cook until 2-3 whistles, uncover and cook for 5 mins, check if chickpeas are soft and tender, remove from flame.

Remove 3-4 tbsp boiled chickpeas, add the in mortar & pestle, grind them, keep aside. Heat oil, add mustard seeds let it splutter, add asafoetida, add finely chopped onions 🧅 stir fry for 2 mins, add chopped curry leaves mix well, add green chillies chopped cook for 1 min.

Add ginger- garlic paste 🧄, stir fry with onions 🧅 turns light brown,add turmeric powder, kashmiri red chillies powder 🌶️, black pepper powder, coriander powder, cumin powder, mix well, add tomato puree 🍅, green chillies paste, cook until oil comes out, add boiled & mashed chickpeas, 1 cup boiled chickpeas water mix well, let it boil.

Add boiled chickpeas, salt🧂simmer for 5-7 mins, add garam masala powder, chopped coriander leaves mix, the gravy should be thick and remove from flame.

To serve: in serving plate, add 2 patties, pour 4 tbsp ragda over it, pour a spoonful of green chutney & tamarind chutney, garnish with finely chopped onions 🧅, chopped coriander leaves and serve immediately.