Firstly, in a pressure cooker take 1 cup soaked white peas, 2 potato, 1 tsp salt, ½ tsp turmeric and 3 cup water.

Cover and pressure cook for 5 whistles or until the peas are cooked well.

Once the pressure releases, keep the boiled potato aside.

In a kadai, heat 2 tbsp oil. Add 1 tsp cumin, pinch hing and splutter tempering.

Also, add 2 chilli, 1 inch ginger and saute well.

Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.

Saute on low flame, until the spices turn aromatic.

Mash the potato and cook well.

Add in boiled peas and mix well.

Adjust the consistency, adding 2 cup water, 1 tsp salt or as required.

Simmer and boil for 10 minutes or until the flavours are absorbed well.

Also, add 2 tbsp tamarind chutney and mix well.

Finally, Ragda is ready to prepare chaats.