Ingredients:
1 cup dry green or yellow peas soaked overnight
4-5 green chilles chopped finely
2 slices of bread
3-4 large potatoes
1 tsb coriander leaves chopped
1 tsp tumeric powder
1 tsp mustard seeds
1 tsp chilli powder
A pinch of asafetida
Oil for cooking
Salt to taste
Method:
- Wash and pressure cook the peas along with the potatoes (that’s how I save on time) till peas are soft. Takes about 4-5 whistles
- Peel the potatoes and mash them. Quickly dip the bread slices in water, squeeze out the excess water and add them to the potato mash.
- Add 1 tsp of chopped chilli to the mashed mixture, some chopped coriander and salt to taste.
- Mash the mixture and mix it well.
- Make flat patties out of the potato mixture of about 3” dia and shallow fry them in a non-stick pan.
- For the ragda: In a separate pan heat a tsb of oil and add mustard seeds. When they begin to crackle add the remaining green chillies and asafetida and add all the peas to the pan
- Mash a few peas as you stir.
- Add turmeric powder, chilli powder and salt to the Ragda.
- Cook on low flame for about 4-5 minutes.
- To serve: Place to patties in a shallow bowl, and pour the ragda on top to cover completely. Spread a little green chutney and a little sweet chutney and top it with chopped onions and coriander and serve hot.
To serve green chutney chopped onions chopped green coriander leaves
