In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Sauté for a minute.
Now add ginger and green chilli paste. Sauté it.
Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Mix well and sauté masala till oil separates from its sides.
Add boiled peas mixture and mix well.
Now add chaat masala, garam masala, jaggery and tamarind pulp. mix well.
Then add 1.5 cup water and mix well.
Now add salt and grate 1 medium size boiled potato into the gravy. mix well.
Cook ragda for 5 minutes on low flame.
Garnish with some coriander leaves. Ragda is ready.