firstly, in a cooker heat 2 tbsp oil. add 2 bay leaf, ½ tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing.
saute on low flame until the spices turn aromatic.
now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. saute well.
further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp aamchur and 1 tsp salt. saute until the spices turn aromatic.
further, add 1 cup white peas and 3 cup water.
cover and pressure cook for 4 whistles or until the peas are cooked well.
adjust the consistency by adding water. the ragda thickens once cooled.
further, add 2 potato and 1 tsp chaat masala.
mix well and get to a boil adjusting the consistency as required.
finally, ragda is ready to make chaats.