Soak the dried white peas in water for 5 minutes and drain well.

Wash and rinse 2 to 3 times. Drain well.

Then soak them in water until fully immersed for 8 hours or overnight.

Drain well and keep aside.

Heat 1.5 litres of water in a large pan over medium flame.

Add the asafoetida powder, turmeric powder and salt.

Bring to a boil.

Add the drained peas and boil again.

Cover the pan with a lid and simmer for 45 minutes or until the peas are soft.

Mix the potatoes, corn flour, green chillies and salt in a bowl.

Make small/medium balls of the mixture and flatten them.

Heat oil in a nonstick pan over medium flame.

Add the patties and cook until both sides are golden brown.

Remove and drain excess oil. Keep them warm.

To serve, place 2 patties on a plate.

Add some ragda on top.

Drizzle the coriander mint and tamarind dates chutney on top.

Sprinkle some onions, chaat masala and garnish with coriander leaves.

Serve at once.