In a pressure cooker, add green peas, salt, sugar, and water. mix well.

Now in the center, place a bowl with 2 medium size potato pieces.

Cover and Pressure cook for 2 whistles or until peas get cooked completely.

Add boiled potatoes into peas and mashed the mixture slightly with a masher.

In a kadai heat 2 tbsp oil, bay leaf, cloves, cardamom, cumin seeds, fennel seeds and hing. Sauté for a minute.

Then add chopped onion and sauté till onion become translucent.

Now add garlic, ginger, green chili paste, and onion. Sauté it.

Then add turmeric powder, red chili powder, coriander powder and cumin powder, amchur powder, and some water. Mix well and sauté masala till oil separates from its sides.

Add tomatoes and salt. Cook till tomatoes become soft and mashy.

Add boiled peas and potatoes mixture. Mix well.

Add chaat masala and mix well.

Cover and cook ragda for 10 minutes on low flame.

Ragda is ready.

In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.

grind it into a smooth paste.

Green chutney is ready.

In a pan, add date and tamarind pulp and jaggery. Mix well

Cook it for10-15 minutes on medium flame.

Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder.  Mix well.

Switch off the gas and sieve the chutney mixture.

Tamarind-date chutney is ready.

In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder, and salt to taste, add 50 ml water, and grind into a fine paste.

Garlic chutney is ready to use.

Cut pav into slightly big pieces, and arrange them into the plate.

Spread hot ragda on it.

Then spread green chutney, tamarind chutney, and garlic chutney on it.

Sprinkle some chopped onion, tomatoes, and chaat masala on it.

Then  top pav ragda with sev, masala sing and pomegranate seeds.

Garnish with coriander leaves and serve.