Rinse the white peas well. Soaked it in sufficient amount of water overnight or 6 to 7 hours.

Put the soaked peas in pressure cooker with sufficient amount of water. Pressure cook for 5 to 6 whistle or until it becomes soft.

Switch off the gas. Let the pressure released naturally.

Heat the oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Stir it.

Add turmeric powder, ginger garlic chilli paste sauté it. Add finely chopped onion and fry it till it becomes golden brown. Add tomato paste stir and cook till the oil started releasing from it.

Add red chilli powder, coriander seed powder, cumin seed powder and stir it well.

Add chat masala, sugar and aamchur powder and mix it well.

Now add cooked white peas. Mix it well. Add salt and garam masala. Stir it and cover with lid. Cook for 5 minutes. Switch off the gas. Regda is ready.keep it aside.

Take smashed potatoes in a mixing bowl. Grind 2 bread slice in mixer grinder. Instead of bread slices you can add 1 tbs corn flour.

Add 1/2 portion of it into the mixing bowl. Add ginger chilli paste, cumin seed powder, coriander seed powder, chat masala, aamchur powder, sugar, salt and finely chopped coriander leaves.

Mix well and make a soft dough. Divide the portion into equal size. Flatten them, shape into round patties and keep aside.

Heat the oil in a pan. Keep the patties on it. Cook on medium flame for 3 to 4 minutes or till it becomes golden brown on one side.

Turn the pattice, drizzle some oil and cook on other side till it becomes golden brown. Switch off the gas and keep it aside.

For serving the ragda pattice. Take 2 pattice in the plate. Pour the ragda over it. Add tamarind chutney, green chutney on the ragda. Sprinkle some chat masala, black salt, cumin seed powder. Add curd (if required). Then add sev and garnish with chopped coriander leaves. You can add finely chopped onion if required and serve.