potatos-5.
green chillies-8.
ginger-2 inch.
salt-4 tsp.
chilli powder-2 tsp.
coriander leaves-1 cup.
tamarind-1 cup
jaggery-1/2 cup
yellow peas-1 cup.
onions-3.
tomato-2.
garam masala-1 tsp.
cinnamon-2.
1 cup curd
cumin seeds-2 tbsp.
bay leaf-2.
oil-4 tbsp.
shev- 1 cup

None

For coriander chutney:
1.Grind 1 cup coriander leaves with green chillies and 1/2 tsp salt.

For tamarind chutney:
1.Soak the tamarind in water and squeeze in water.
2.Roast 1 tsp cumin seeds in a kadai.
3. Add the tamarind water,jaggery, 1 tsp salt and 1/2 tsp chilli powder and boil it for 10min.

For the Ragada:
1.Soak the peas for 12 hrs and pressure cook for 45 mins.
2.Grind the onions and tomatoes separately.
3.Grind 1 inch ginger and 3 green chillies.
4.Heat oil.
5.Add cumin seeds,cinnamon,bay leaves.
6.Add onions.
7.Add the tomatoes.
8.Once this is cooked add the pressured cooked peas, salt,chilli powder and garam masala powder.
9.Cook this well and keep aside.

For the Pattis:
1. Pressure cook potatoes and peel their skin and mash them well.
2. Dry grind green chillies & ginger.
3. Then add this to the mashed potatos.
4. Add tsp chilli powder and salt.
5. Remove the sides of the 6 bread slices and wet them lightly in water.
6. Mix them with the above mixture.
7. Take a little of this mixture in your hand to make a ball and flatten it,fry them in oil till they are brown and crispy.
8. Keep them in a plate.

For Serving:
1. Cut one onion into small pieces.
2. In a plate take a pattis, pour some ragada over it, put some cut onions over this, shev, 1 tbsp tamarind chutney ,curd and 1 tbsp coriander leaves chutney.

None