Ragada pattise

Ingredients :

For the pattise :

Aloo/Potatoes : 2 big
green chillies : 2 no
corriander leaves : 1/2 cup chopped finely
red chilli powder : 1/4 tsp
turmeric : 1/4 tsp
chat masala : 1 tsp
amchoor powder : 1/4 tsp
black salt : 1/8 tsp
bread crumbs : 1 cup
salt : to taste
oil : for shallow frying

For the ragada :

white peas : 1 cup (dry)

Tomatoes : 1 cup chopped into big pieces

onions : 1 cup chopped finely

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

oil : 1 tbsp

red chilli powder : 1/2 tsp

chat masala : 1 tsp

salt : to taste

For garnishing :

Onions : 1 cup chopped very finely

corriander leaves : 1 cup chopped finely

Sev / plain bhujiya : 1 cup

green chutney : 1 cup

tamarind chutney : 1 cup

curd ( mix with little salt ) : 1 cup

Making pattise:

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture.

Making ragada :

Soak ragada for 6 hours, wash n keep aside. In a pressure cooker heat one tbsp oil and when hot add the mustard seeds and allow them to pop. Now add the cumin and onions. When the onions turn translucent add in the turmeric and gingergarlic paste. Keep mixing . Once the onions turn brown in color add in the tomatoes and cook till they become soft. Add the red chilli powder, chat masala and salt. Now add the soaked peas and mix once. Pour enough water for the peas to get cooked and cover it with the lid. Place the whistle and cook for 2 whistles. Switch off the stove and allow it to cool before removing the lid. After removing the lid mash the peas a little with a masher. See that u do not mash it like a paste becoz u should be able to see some peas intact.

To arrange :

First place the pattise in a serving plate and pour curd over them. Next pour in the green chutney and tamarind chutney. Now pour the ragada over it and sprinkle some onions. Next put some sev and corriander leaves too and serve immediately with a dash of lime.