200grams dry white peas 200 grams tomatoes
1/2-tsp. Turmeric powder 1 tbsp. Garam masala
2-tsp. Red chili powder 2-tsp. - green chili paste
2 tbsp. Oil Salt
Soak dry peas in water for 8-10 hours. Wash and boil in a pressure cooker for 3 whistles. Mix salt before boiling.
Chop tomatoes and mix in the mixture to pulp.
Heat oil in a pot. Sauté green paste. After 2 minutes add tomato pulp, salt, turmeric powder, garam masala and red chili powder. Boil for sometime and then add boiled peas and boil for 5 minutes.
For the patice:
300 grams green peas 2-tsp.-green chili paste
6 slice bread 1 tsp. mango powder
1-cup cilantro leaves 1/2-tsp. Sugar
Salt for taste Oil for roasting
Boil peas in a pressure cooker. Mash them. Add squeezed bread, paste, mango powder, cilantro leaves, sugar and salt. Mix well. Make patties. Roast on a griddle till brown on both the sides by adding a little oil.
For the topping:
Mint cilantro chutney Tamarind-date chutney
1/2-cup cilantro leaves.
Arrange patties in a plate. Pour ragda. Spread chutney, mint cilantro chutney and tamarind- date chutney.
Sprinkle some chopped and cilantro leaves.