I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour.  This ensures that peas cook nice and soft.

Turn Instant Pot to Sauté mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. Add cumin and mustard seeds. Let them sizzle for a minute.

Add asafetida, turmeric and red chili powder, ginger and garlic paste. Sauté for 1-2 minutes. Add garam masala and salt. Mix well.

Add soaked peas and 2 cups of water. Close Instant Pot lid and move pressure valve to sealing. Press Manual , Hi pressure for 15 minutes followed by NPR.

After the silver pin drops, Open IP lid carefully. Mash some of the cooked peas with a potato masher or using the back of your spoon. Stir the curry well. Adjust the seasoning or water if needed. Garnish with  chopped cilantro. Ragda is ready !

Add 1 cup water to Instant Pot. Put the steamer basket inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.

Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add turmeric, red chili powder, ginger, chillies, salt and corn or rice flour. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Mash everything together with a potato masher to make a smooth dough.

Take about 2 tablespoon of the dough on your palm.  Form a  round ball and gently press it so there is circular disc about 2 inch round.

Repeat the process to make the cutlets out of all the dough. You should get roughly 14 -16 patties.

Heat a large non-stick griddle and spray some cooking oil. Put the patties on the griddle. Flip half way in between and cook until both sides are golden brown. Turn the heat off. Crispy on outside and moist inside potato tikkies are ready. You can also oven bake these cutlets at 350 F for 15 minutes, turning halfway through.

Now is the time to assemble the ragda patties on a dish for serving.

Place two patties on a plate and then ladle ½ cup ragda curry over the patties.

Drizzle spoonful each of cilantro chutney and sweet tamarind chutney.  Sprinkle chopped onion, tomato, cilantro on top. Garnish with fine nylon sev.

For additional flavors, sprinkle chaat masala, red chili powder,  cumin powder on top! Your beautiful Ragda Patties is now ready ! Devour with gusto!!