For sweet chutney: De-seed the dates and boil them in a little water for 3 minutes. Switch off the stove and cover the vessel for about 2 hours.
Meanwhile soak tamarind in a little water.
After 2 hours remove tamarind pulp.
Grind the dates, add to the tamarind pulp and boil well for about 10 minutes.
The sweet chutney is ready.
For green chutney:
Grind green chillies and garlic.
Dry roast dhaniya and jeera and grind to form a fine powder. Mix everything together.
Boil the potatoes. Peel and mash them well.
Wet the bread slices and add them to the mashed potatoes, mashing them as well. Add salt.
Make the mixture into balls and flatten them slightly.
Shallow fry them in a pan. The patties are ready.
Pressure cook the yellow peas, with a pinch of baking soda. Add salt.
The consistency should not be too thick nor too thin.
While serving, arrange a pattie first on the plate, pour the ragada on top of it, pour sweet chutney and green chutney (as per preference) sprinkle finely chopped onions, dhaniya jeera powder and finely chopped coriander leaves on the top.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.