Soak 320 g dried white peas with 1 tbsp (14g) of the salt in at least 1l of water overnight.

The next day, drain and rinse the peas and transfer to a large saucepan with ½ tsp turmeric, 1 tbsp neutral oil and 1.2 litre of water. Bring to a boil, reduce the heat and simmer, covered, for 1 ½ hours, or until tender.

When the peas are ready, use an immersion blender to blend two large ladles of them with some of the cooking liquid in a separate jug, before returning it to the pan. Stir in 1 tsp chaat masala, ⅛ tsp asafoetida and the remaining ½ tbsp (7g) of the salt and cook uncovered for 10 minutes more until creamy, then turn off the heat.

Place 500 g potatoes in a saucepan, cover with cold water, season with 1 tsp (7g) of the salt, bring to a boil and simmer for 20–30 minutes, or until knife tender. Drain and allow to cool slightly, then peel and mash.

When the potatoes are mashed, add 2 tbsp plain flour, the chopped herbs, remaining ½ teaspoon (3g) of salt and 1 tablespoon of the oil, then mix it into a dough. Shape the mixture into 8 balls (around 65g each), use your thumb to poke a hole into each and add a teaspoon of the pea stuffing. Gently shape the mixture around the filling and roll the potato balls in your hand to seal them, then flatten them into patties.

Heat some of the oil in a frying pan over medium heat and fry the patties until golden on both sides (5-6 minutes), adding more oil if needed.

Add 50 g frozen peas to a heat-proof bowl, cover with boiling water and set aside for 10 minutes. Then drain.

Pick 5 g sprigs of curry leaves, trim 1 green finger chilli and peel 30 g ginger, then finely chop all of them. Heat the oil in a frying pan over medium heat and add 1 tsp cumin seeds. Once they begin to sizzle vigorously, add the chopped ingredients and sauté until the ginger begins to turn golden (2-3 minutes).

Add the peas and salt and cook for 1 minute more. Add ¼ tsp garam masala and allow it to heat through, then turn off the heat and use the back of a spoon to crush the peas slightly. Set aside to cool entirely.

Peel and finely chop 1 small onion.

Divide the ragda over bowls, drizzle with a squeeze of lemon juice followed by a tablespoon of each chutney, then place two patties on top and garnish with more chutneys, the chaat masala, chopped onion, remaining coriander and sev.