For Ragada:Yellow peas - 1/4 kgA pinch of baking sodasalt
For pattice:Potatoes - 1/2 kgDry bread - 3 slicessalt, 1 Green chilli chopped, 1/2 tea spoon corriander powder, cumin powder
For sweet chutney:Tamarind - Paste 2 Table spoons, Jaggery 200 gms (as per taste), 1/4 tea spoon red chilli powder, 1/4 tea spoon corriander powder and cumin powder, Mustard seeds, Cumin seeds, Aniseed (Saunf seeds), Pinch of salt
For Sweet chutney: Put 1/2 tea spoon oil in a vessle and add mustard seeds, cumin seeds and aniseeds till it crackles.Mix 2 table spoons of tamarind pulp with 2 glasses of water and add that to the vessle and keep flame on high.Add the jaggery, and all the spices to the mixture and let the mixture cook in high flame for 5-8 mins.Now lower the flame and add some salte to taste. Let it cook for another 5 mins. The sweet chutney is ready.
For Pattice:Boil the potatoes. Peel and mash them well. Wet the bread slices and add them to the mashed potatoes, mashing them as well. Add salt to taste and all the spices mentioned above.Make the mixture into balls and flatten them slightly. Shallow fry them on a pan. The pattices are ready.
For Ragada:Pressure cook the yellow peas, with a pinch of baking soda. Add salt. The consistency should not be too thick nor too thin. While serving, arrange a pattice first on the plate, pour the ragada on top of it, pour sweet chutney and Whipped curd, sprinkle finely chopped onions, dhaniya jeera powder and finely chopped coriander leaves on the top.
Enjoy your snack.