Boil and mash the potato, allow to cool and add salt, all the powdered spices and ginger and garlic paste
Make the patties and dip in the cornstarch and shallow fry till its crisps up on both sides and keep aside on kitchen towel
Soak the yellow peas overnight and rinse the water a few times
In a pressure cooker, add some oil and saute the onion followed by the minced chilli
Add the ginger and garlic paste and saute to cook off the raw ginger and garlic flavour
Add the powdered spices followed by the tomatoes
Add the soaked peas or Vatana and 1 cup of water
Add salt to taste, close the pressure cooker and cook for 10 mins
If using a regular pressure cooker 1 - 2 whistles should be enough
Add Coriander
To serve the Ragda Pattice, add the gravy at the bottom, topped with the patty, chutneys, sev, chopped coriander and finely diced onion