Potato cakes served with a thick white pea gravy and assorted garnishes.
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Pressure cook the soaked white peas with turmeric, salt, and 4 cups of water until they are very soft and mushy.
Mash some of the cooked peas with a ladle to thicken the gravy (Ragda), keeping the consistency pourable but thick.
In a bowl, mix mashed potatoes, cornstarch, salt, and half the chili-ginger paste to form a smooth dough.
Divide the potato mixture into equal portions and shape them into flat round discs (Pattice).
Heat oil in a non-stick pan and shallow fry the potato pattice on medium heat until both sides are golden brown and crispy.
To serve, place two pattice in a shallow bowl and pour a generous ladle of hot Ragda over them.
Drizzle with tamarind chutney and green chutney according to your spice preference.
Garnish with chopped onions, fresh cilantro, and a handful of sev before serving immediately.
