For Ragda:
Boil chickpeas with 4 cups of water till tender.
Heat oil for baghar.
Add mustard seed and curry leaves.
Now add this baghar to the chickpeas with potatoes, turmeric, ginger paste, chilli powder, all spice,salt, ground green chillies, jaggery and tamarind pulp.
Add 1/2 cup water if required, mix all well.
Mash the chickpeas slightly so the gravy becomes thick.
Cook for 10 minutes and keep aside.
Method for Patties:
Mash boil potatoes.
Add in salt, black pepper and corn flour.
Then divide into 8 equal portions.
And place the portion of ground filling portion, seal to form into a patties, press lightly on top to make patty. Now shallow fry on non stick pan till light golden.
Method for Filling:
Mix together; mint leaves, coriander leaves, green chillies, ginger, sugar, lemon juice and salt.
For Servings: Place 2 patties on a plate, pour ragda on top with chopped onion, sprinkle sev and serve immediately.
