To make the patties:Boil, peel and mash the potatoes well in a bowl.Now add the ginger-garlic paste, dhania powder, jeera powder, turmeric powder and the salt and mix well.Knead well into a dough.Now, add the bread crumbs and knead well.Divide the dough into balls. Press each ball and shape it into a round patty.Heat oil in a pan or tawa and fry the patties until brown on both sides. Keep aside.

To prepare the ragada:Wash and soak chanafor about 6 - 8 hours.Pressure cook with baking soda until soft.Heat oil in a kadai and saute the chopped onions until pink.Add the ginger-garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.Now add the tomatoes and salt.Cover and cook on medium heat for 3-5 minutes until the tomatoes soften.Add the boiled peas, water and mix well.Cover and cook on medium heat for 3-4 minutes.

Place cutlet on a plate. Pour the ragada on the cutlets, serve cutlet ragada with chutney.Garnish with chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.