Ragda Pattice (Potato cutlets topped with white peas and chutneys)

Make the ragda: put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain.
Add 4 cups (800 ml) water and soak overnight. Drain the peas in a colander.

Place a nonstick saucepan over high heat and add 4 cups (800 ml) water.
Add the turmeric, asafetida, and salt. When the water begins to boil, add the peas.
When the water comes to a boil again, lower the heat to medium, cover, and cook for 30 to 35 minutes or until the peas are soft.
Keep hot.

Make the pattice: In a deep bowl, stir together the potatoes, cornstarch, chiles, and salt.

Divide into 8 portions and shape into balls. Flatten each ball by pressing it gently between your
palms to make 1-inch (2½-cm) thick pattice.

Place a medium nonstick sauté pan over medium heat and add the oil.
When the oil begins to smoke slightly, place the pattice in the pan, with a little space between each one.
Cook, turning once or twice, until both sides are golden brown. Keep the pattice warm.

For each serving, place 2 pattice on a plate and pour some ragda over them so that it covers the pattice.
Drizzle with the chutneys; sprinkle onions, chaat masala, and cilantro on top.

Serve immediately.