INGREDIENTS

INSTRUCTIONS

Method for Ragda:  Wash and pressure cook peas in water till well done.
Cool 3 tablespoon peas for blend.  Blend together cooled peas, green
chillies, mint, coriander  Heat oil, add paste. Fry for a minute.  Add
dry masalas, fry further 2-3 minutes.  Add peas, water and bring to
boil.  Summer for 7-8 minutes till gravy thickens.  Method for Patties:
Mix all ingredients well with hand.  Knead lightly.  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.)  Roast few
at a time on a greased hot griddle.  Turn once to roast other side,
making them crisp and golden brown.  Keep aside.  To Serve:  Green
chutney, Tamarind chutney, chopped onions and coriander, beat  curd,
crushed fresh cumin, salt.  Place 2 warmed patties in individual bowl,
pour a tablespoon or so of  hot ragda over it.  Sprinkle 1 teaspoon
tamarind chutney, 1/2 tsp green chutney, 1  teaspoon curd.  Sprinkle
cumin, salt to taste.  Garnish with coriander and chopped onion. Serve
hot.  Making time: 1 hour  Serves: 5 person.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4820
Calories From Fat: 2811
Total Fat: 306.1g
Cholesterol: 1049.6mg
Sodium: 1836.5mg
Potassium: 6637.7mg
Carbohydrates: 145.2g
Fiber: 25.6g
Sugar: 20.5g
Protein: 352.6g