Instructions: Method for Ragda:
Wash and pressure cook peas in water till well done.

Cool 3 tablespoon peas for blend.

Blend together cooled peas, green chillies, mint, coriander

Heat oil, add paste. Fry for a minute.

Add dry masalas, fry further 2-3 minutes.

Add peas, water and bring to boil.

Summer for 7-8 minutes till gravy thickens.

Method for Patties:
Mix all ingredients well with hand.

Knead lightly.

With the help of greased hands form 12-14 round flat 1/2"thick 2" patties,

(use mould if you want any other shapes, eg. hearts, diamonds, etc.)

Roast few at a time on a greased hot griddle.

Turn once to roast other side, making them crisp and golden brown. Keep aside.

To Serve:
Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.

Place 2 warmed patties in individual bowl, pour a tablespoon or so of hot ragda over it.

Sprinkle 1 teaspoon tamarind chutney, 1/2 tsp green chutney, 1 teaspoon curd.

Sprinkle cumin, salt to taste.

Garnish with coriander and chopped onion. Serve hot.

Making time: 1 hour

Serves: 5 person.

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