Ingredients

• For Ragda:
• 1 1/2 cup - dehydrated white peas, soaked overnight
• 3 cup - water (saved from the boiled peas)
• 1 tbsp - oil
• 3 - green chillies
• 1 tbsp - chopped coriander
• 1 tbsp - chopped mint
• 1/4 tsp - black salt
• 1/2 tsp - pepper powder
• 1/2 tsp - turmeric
• 1/2 tsp - cumin powder
• 1/2 tsp - garam masala
• For Patties:
• 4 - potatoes boiled,peeled,mashed1/4 cup - semolina(rawa)
• 1/2 cup - bread crumbs
• 8 to 10 - green chillies, crushed fine
• 1 tsp - ginger grated
• 1 tbsp - oil
• 1/4 tsp - turmeric powder
• salt to taste and oil to shallow fry patties

How to Make Plain Ragda Patties

• For Ragda:
• Wash and pressure cook peas in water till well done.
• Cool 3 tbsp peas for blend.
• Blend together cooled peas, green chillies, mint, coriander.
• Heat oil, add paste. Fry for a minute.
• Add dry masalas, fry further 2 to 3 minutes. Add peas, water and bring to a boil.
• Allow it to simmer for 7 to 8 minutes till the gravy thickens.
• For Patties:
• Mix all the ingredients well with hand. Knead lightly.
• With the help of greased hands form 12 to 14 round flat 1/2" thick 2"patties. (Use mold if you want any other shapes, eg. hearts, diamonds,etc.)
• Roast a few at a time on a greased hot griddle. Turn once to roast the other side, making them crisp and golden brown.
• Keep aside.
• To Serve:
• Green chutney, Tamarind chutney, chopped onions and coriander, beaten curd, crushed fresh cumin, salt. Place 2 warmed patties in an individual bowl, pour a tbsp. or so of hot ragda over it.
• Sprinkle 1 tsp. tamarind chutney, 1/2 tsp. green chutney, 1 tsp curd.
• Sprinkle cumin, salt to taste. Garnish with coriander and chopped onion. Serve hot.