Soak white chana overnight or atleast for 7 to 8 hours,pressure cook with adding peeled and cut potatoes with turmeric and salt and whilst for 10 to 12 add enough water.

Next soak tamarind in water in a bowl and deseed the dates and take jaggery and grind into fine paste.

Strain the tamarind pulp,when ragda is cooked well smashed little chana with the help of spatula it will become thick serve hot ragda with adding tamarind chutney and sprinkle some red chilli powder and some chopped coriander taste amazing very delicious.