250 gms green or white peas, soak in water overnight and pressure cook till soft
1 large onion, finely chopped
1 large tomato, finely chopped
3-4 green chillis, slit length wise
1 tsp grated ginger
1/4 tsp asafoetida/hing
1/4 tsp turmeric pwd
1/2 tsp cumin pwd
1 tsp coriander pwd
garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
1 tbsp tamarind paste (optional)
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil
METHOD:
- Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
- Add the spice pwds (except garam masala pwd) and salt. Combine well. Add the tomatoes and cook until soft.
- Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and combine. Add the tamarind paste, combine and cook for 4-5 mts.
- While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves
- Combine 2 mashed potatoes (should be cooled completely), 2 bread slices (remove sides), pinch of red chili pwd, 1 tsp green chilli-ginger paste, salt to taste. Make small patties/cutlets and shallow fry till golden brown on both sides.
- Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately.
