Ragada-pattice Bambaiya istyle

I adapted this from a bunch of recipes, and make it pretty often, because the actual cooking time is under 15 minutes (pressure cooking time doesn't count). Okay, it may not be exactly the same as the Bambaiya ragada-pattice, but it comes close, and you can have it in the comfort of your home.

For the ragada
Dried white peas/ vatana - 250 gms, soaked overnight
1 tsp halood/ haldi/ trumeric pwd
1 small onion cut fine
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp zeera powder
1 tsp amchur powder
1 green chilli (I used chilli powder, because kids refuse to touch anything with green chilli)
salt to taste
1 tsp oil

For pattice
3 large potatos
salt, haldi pwd as per taste
1 tbsp butter

Method
Pressure cook the soaked vatana with 1 tsp haldi and equal measure water. Cut potatoes into quarters and pressure cook them. I put them in separate containers and cook them at the same time. High flame till first whistle, low flame for 10 minutes works for me- the potatoes should be mashable.

In 1 tsp oil and low flame, fry cut onions, ginger + garlic paste, chopped chilli. Add dry powders when almost done, then add the cooked vatana (with the water it was cooked in), stir, and let it cook on low flame for 3 to 5 minutes.

Mash potatoes, add haldi pwd and salt, make into cutlets/ pattice and shallow fry with butter till golden brown.

Lay the pattice on a plate, cover with the ragada, garnish with cut onions/ coriander/ imli chutney.