Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.

Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.

Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 20 minutes followed by NPR.

Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.

Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.

Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.

Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.

Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

Mix all together to form a smooth chutney.

Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.

Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or more) of the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!