Ragada pattis

Ingredients:

RAGADA PATTIS

dry yellow peas-1 glass.

onions-3.

tomato-2.

chilli powder-1 1/2 teaspoon.

garam masala-1 teaspoon.

cinnamon-2.

cumin seeds-2 tbsp.

bay leaf-2.

oil-4-5 tbsp.

potatos-6.

green chillies-8.

ginger-2 inch.

salt-to taste.

chilli powder-2 1/2 teaspoon.

coriander leaves-1 bunch.

tamarind-20 pieces.

jaggery-1/4 glass.

Method:

For the Ragada

Soak the peas for 12 hrs and pressure cook for 20 mins.
Grind the onions and tomatoes separately.
Grind 1 inch ginger and 3 green chillies.
In a kadai take 4-5 tbsp oil and heat.
Then add 1 tbsp cumin seeds,cinnamon,bay leaves.
After 2 mins add onions.
Once they turn golden brown add the tomatoes.
Once this is cooked add the pressured cooked peas, 2 teaspoons salt, 1-1/2 teaspoon chilli powder and 1 teaspoon garam masala powder.
Cook this well and keep aside.

For the Pattis
Pressure cook 6 potatos and peel their skin and mash them well.
Dry grind 5 green chillies & 1 inch ginger.
Then add this to the mashed potatos.
After this add 1/2 teaspoon chilli powder and 1 teaspoon salt.
Remove the sides of the 6 bread slices and wet them lightly in water.
Mix them with the above mixture.
Take a little of this mixture in your hand to make a ball and flatten it.
After doing this with all the mixture deep fry them in oil till they are brown and crispy.
Keep them in a plate.

For coriander chutney

Grind 1 bunch coriander leaves with 3 green chillies and 1/2 teaspoon salt.

For tamarind chutney
Soak the 20 pieces of tamarind in water and squeeze them completely in water.
Roast 1 teaspoon jeera in a kadai.
Add the tamarind water,jaggery, 1 teaspoon salt and 1/2 teaspoon chilli powder and boil it till it thickens.

For Serving

Cut one onion into small pieces.
In a plate in which you are going to eat first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney