1. Method for Ragda: 2. Wash and pressure cook peas in water till well done. (If you dont have a pressure cooker, boil them in a sauce pan). 3. Cool 3 tablespoons peas for blend. 4. Blend together cooled peas, green chillies, mint, coriander 5. Heat oil, add paste. Fry for a minute. 6. Add dry masalas, fry further 2-3 minutes. 7. Add peas, water and bring to boil. 8. Simmer for 7-8 minutes till gravy thickens. 9. Method for Patties: 10. Mix all ingredients well with hand. 11. Knead lightly. 12. With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) 13. Roast few at a time on a greased hot griddle. 14. Turn once to roast other side, making them crisp and golden brown. Keep aside. 15. Method for Tamarind Chutney. 16. Wash the tamarind clean. 17. Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan. 18. Soak for a few minutes. Put to boil for about 7-8 minutes. 19. Cool to room temperature. Blend in a mixer till smooth. 20. Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon 21. thinly. 22. Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate. 23. Shelf life of about a month in the refrigerator. 24. Method Green Chutney. 25. Grind all the ingredients with a little water. 26. To Serve: 27. Green chutney, Tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt. 28. Place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it. 29. Sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt. 30. Sprinkle cumin, salt to taste. 31. Garnish with cilantro and chopped onion. Serve hot. ---------------------------------------------------------------------------
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