Add soaked white peas, 1 medium size potato pieces, turmeric powder and salt in a pressure cooker. mix well.

Cover and Pressure cook 4 whistle on medium flame or until peas get cooked completely.

She mashed the peas and potatoes mixture slightly with masher. Keep it aside.

In a kadai heat 2 tbsp oil, cumin seeds, and hing. Sauté for a minute.

Then add chopped onion and sauté till onion become translucent.

Now add ginger and green chili paste. Sauté it.

Then lower the flame and add turmeric powder, red chili powder, coriander powder, and cumin 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.

Then add ½ cup water and mix well.

Cover and cook ragda for 10 minutes on low flame.

Add chaat masala, garam masala and lemon juice. mix well.

Ragda is ready.

In a pan, add oil, peanuts, and roasted chana dal. Roast it until it turns crunchy.

Keeping the flame on low, add a few curry leaves, turmeric powder, red chili powder, hing, and salt. sauté for a minute.

Then add puffed rice and mix well until the spices are well combined.

Transfer masala murmura into a large bowl.

Then add 1 cup Gujarati chavanu or any chevda and nylon sev. Mix well.

Bhel mix is ready. Store it in an air-tight container for a month.

Take 1.5 cup bhel mix into a mixing bowl.

Then add boiled potato pieces, chopped onion, chaat masala, and some coriander leaves. Mix well. Bhel is ready

Assembling ragda bhel

Take bhel into the plate. Spread hot ragda on it.

Then spread Rajkot’s famous 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.