Soak and Cook: Drain the soaked white peas. In a pressure cooker, add the peas, a pinch of turmeric, salt, and about 3 cups of water. Pressure cook until the peas are soft and start to break apart (about 3-4 whistles).

Prepare the Base: In a heavy pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden. Stir in the ginger-garlic paste and green chilies and sauté for another minute.

Spice It Up: Add the cooked peas along with the water from the pressure cooker. Stir in the red chili powder, a pinch of salt, and additional turmeric if needed. Allow the mixture to simmer for 10–15 minutes, stirring occasionally, until the gravy thickens slightly. (If you prefer a smoother texture, you can mash some of the peas while cooking.)

Finish the Gravy: Stir in the garam masala (if using) and adjust the salt to taste. Keep warm.

Mix the Filling: In a large bowl, combine the boiled, mashed potatoes with the boiled mixed vegetables (if using), chopped onions, green chilies, coriander, cumin powder, salt, pepper, and besan. Mix thoroughly until all ingredients are well incorporated. The besan helps to bind the mixture.

Shape the Patties: Divide the mixture into even portions. Roll each portion into smooth balls and flatten them gently into round patties (about ½ inch thick).

Shallow Fry: Heat a generous amount of oil in a skillet over medium heat. Fry the patties until golden and crispy on both sides (about 3–4 minutes per side). Remove and drain on paper towels.

Plate the Pattice: Place 2-3 hot, crispy pattice on a plate.

Pour Over Ragda: Generously ladle the hot, flavorful ragda over the pattice.

Garnish: Top with finely chopped onions and fresh coriander. Serve with tamarind and green chutney on the side, and a wedge of lemon for a zesty finish.