Ingredients:
• 1 glass – Dry Yellow Peas
• 3 – Onions
• 2 – Tomato
• 1.5 tsp – Chilly powder
• 1 tsp – Garam Masala
• 2 – Cinnamon
• 2 tbsp – Cumin seeds
• 2 – Bay Leaf
• 4-5 tbsp – Oil
• 6 – Potatoes
• 8 – Green chillies
• 2 inch – Ginger
• 4.5 tsp – Salt
• 2.5 tsp – Chilly Powder
• 1 bunch – Coriander leaves
• 20 – Tamarind
• 1/4 glass – Jaggery
Method:
- For the ragada:
- Soak peas for 12 hours and pressure cook for 45 minutes.
- Grind the onions and tomatoes separately.
- Grind 1 inch ginger and 3 green chillies.
- In a kadai take 4-5 tbsp oil and heat.
- Then add 1 tbsp cumin seeds, cinnamon and bay leaves.
- After 2 minutes add onions.
- Once they turn golden brown add the tomatoes.
- Once this is cooked add the pressured cooked peas, 2 tsp salt, 1.5 tsp chilly powder and 1 tsp garam masala powder.
- Cook this well and keep it aside.
- For the Pattis: Pressure cook 6 potatoes and peel their skin and mash them well.
- Dry grind 5 green chillies and 1 inch ginger.
- Then add this to the mashed potatoes.
- Add 1/2 tsp chilly powder and 1 tsp salt.
- Remove the sides of the 6 bread slices and wet them lightly in water.
- Mix them with the above mixture.
- Take a little of this mixture in your hand to make a ball and flatten it.
- After doing this with all the mixture Deep Fried them in oil till they become brown and crispy.
- Keep them in a plate.
- For the coriander chutney:
- Grind 1 bunch coriander leaves with 3 green chillies and 1/2 tsp salt.
- For tamarind chutney:
- Soak the 20 pieces of tamarind in water and squeeze them completely in water.
- Roast 1 tsp jeera in a kadai.
- Add the tamarind water, jaggery, 1 tsp salt and 1/2 tsp chilly powder and boil it till it thickens.
- For Serving: Cut one onion into small pieces.
- In a plate in which you are going to eat first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney.
- Serve it hot.
Recipe courtesy of Aparna