Ingredients:
● Safed matar (Dry White peas) 250 gm
● Water as required
● Haldi (Turmeric) powder ½ tsp
● Jeera (Cumin) powder ½ tsp
● Dhaniya (Coriander) powder ½ tsp
● Saunf (Fennel) powder ½ tsp
● Ginger 1 inch (julinned)
● Fresh coriander (chopped)

Method:
• I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water.
• Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface.
• Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat.
• After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands.
• Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact.
• Cook the starch from the vatana releases and it becomes thick in consistency.
• Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later.

Assembly:
• Crispy aloo pattice
• Ragda
• Methi chutney
• Green chutney
• Chaat masala
• Ginger julienned
• Chopped onions
• sev