• 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. Saut 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:

  • chutney
  • 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.