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.