Ingredients: 1 1/2 cups dry white peas (soaked overnight) 3 green chillies 1 tbsp. oil 1 tbsp. chopped mint 1 tbsp. chopped coriander leaves 1/4 tsp. black salt 1/2 tsp. pepper powder 1/2 tsp. cumin powder 1/2 tsp. garam masala 1 tsp. turmeric powder For Patties: 4 potatoes boiled, peeled and mashed 8-10 green chillies 1 tsp. ginger, grated 1 tbsp. oil 1/4 tsp. turmeric powder 2 tbsp. corn flour 1/2 cup bread crumbs Salt to taste Oil to shallow fry patties. To Garnish: Chopped onions Chopped Tomatoes Chopped coriander leaves Beaten fresh curd Crushed cumin Salt Green Chutney Tamarind Chutney Method: For Ragada: Wash and boil peas in water with turmeric till well done. Cool 3 tsp. peas for blend. Blend together cooled peas, green chillies, mint and coriander. Heat oil, add paste and fry for a minute. Add pepper powder, cumin powder, garam masala and salt. Fry further 2-3 minutes. Add peas, water and bring to boil. Simmer for 7-8 minutes till gravy thickens. For Patties: Mix all the ingredients well with hand. Knead lightly. Make small balls of the potato mix and shape into round flat patties with a greased hand. Heat heavy skillet on medium heat. Add 1 tbsp. oil and coat pan. Place few patties on it and fry until golden brown. Turn them carefully. Pour 1 tbsp. oil around the patties and fry the other side until golden brown and crisp. To Serve: Place 2 patties in individual bowl, pour a tablespoons of hot ragada over it. Sprinkle 1/2 tsp. green chutney, 1 tsp. tamarind chutney, 1 tsp. curd. Sprinkle cumin, salt to taste. Garnish with chopped onions, tomatoes and coriander leaves. Serve hot.