Preparation time: 15 minutes

Cooking Time: 20 minutes

Soaking Time: 8 hours

Serves: 4

Ingredients

2 cup kabuli chana/white chickpeas/dried white peas

4 boiled potatoes

2 tablespoon cornflour

2 teaspoon ginger paste

4 finely chopped green chillies

1 cup finely chopped onions

½ cup finely chopped tomatoes (optional)

1 cup tamarind-date chutney

½ cup green chutney

½ teaspoon turmeric powder

1 teaspoon red chilly powder

1 cup besan sev

Oil to shallow fry

Method

Soak white peas for 8 hours. Pressure cook for 5-6 whistles till it is done.

Take a pan. Add cooked peas. Add salt, turmeric powder, red chilly powder, half green chillies, 1 teaspoon ginger paste and let it simmer. If it is too thick then add some water.

Take a bowl. Add potatoes and mash it. Add salt, ginger paste, remaining half green chillies, cornflour and mix it well. Make small balls and slightly press it to make patties.

Take a pan and drizzle some oil. Shallow fry all the patties. Keep it aside.

To serve – Take a bowl. Put patties in it. Pour some ragda, sprinkle onions, tomatoes, drizzle tamarind chutney and green chutney. Top it up with sev and serve immediately.