Ragda patties

4 nos - Potatoes, medium sized -cubed and boiled in salted water1/2 tsp - chopped ginger2-3 nos - Green chillies, minced1/2 tsp - Amchur (dry mango powder)2 Tbsp - Cilantro, chopped2 nos - Bread slices/ 2 Tbsp - Maida/AP flour or 2 Tbsp - bread crumbsOil for pan fryingSalt to taste1 cup - Mint leaves3/4 cup - Coriander leaves1/4 cup - Onion, roughly chopped2-3 - Green chillies (adjust to taste)1/2 tsp - AmchurSalt to taste2 cups - Yellow vatana/peas, pre-soaked for 8-10hrs1/2 cup - white Onions, diced1 tsp - minced ginger-garlic1/2 tsp - turmeric powder1 tsp - roasted Cumin/jeera powder3/4 tsp - roasted Coriander/dhania powder1/2 tsp - Red chilli powder (optional)1/2 tsp - Garam masalapinch of sugar and amchur1 Tbsp - OilSalt to tasteFor the ragda - Pressure cook the vatana with salt for just 1 whistle, (any longer turned them to mush in mine :( ), if not cook them on the stove top or microwave.In a pan, heat the oil on medium heat and add the minced ginger-garlic. Cook for 30secs and add the diced onions, turmeric. When the onions turn translucent add cooked vatane, a cup of water, and the spice powders. Bring to a boil and simmer for 8-10 mins. Add the sugar and amchur powder and, mash a few of the beans with the back of your spoon to slightly thicken the gravy. Taste and adjust the spices to balance the flavors, add more water as needed.The green chutney is the easiest, toss everything into a blender and give it a blitz adding spoonfuls of water as you go along.For the aloo patties, mash the potatoes (I did not peel them) and add the rest of the ingredients. If using bread slices, dip them in water for a few seconds. Give them a tight squeeze to remove excess water, crumble and add it to the potatoes. Mash everything together to form a light dough. Pinch off a key lime sized ball of the mixture, roll it into a round and press to form 1/2" thick discs. Heat a few drops of oil in a shallow pan and fry the patties until they turn golden brown with a crisp outer layer.While serving, place 2-3 patties on a plate, pour a ladleful of the piping hot ragda on top, drizzle green chutney, tamarind chutney and beaten curds on top. Sprinkle some onions, cilantro and a generous amount of sev. Serve immediately.