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.

firstly, in a bowl take 3 potato, ¼ cup thick poha. adding poha helps to absorb the moisture.

add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp chaat masala, ½ tsp garam masala and 2 chilli.

also add ½ tsp ginger paste, 2 tbsp coriander and ½ tsp salt.

mix well making sure everything is well combined.

grease hands with oil and prepares a small pattice.

shallow fry on medium flame or you can pan fry or deep fry.

fry on both sides until it turns golden and crisp.

aloo tikki is ready. keep aside.

firstly, on a plate place 2 aloo tikki.

top with green chutney and tamarind chutney.

further, pour a ladleful of prepared ragda over it.

garnish with chopped onions, sev and chaat masala.

finally, enjoy ragda pattice with evening chai.