For the Ragda:

1 Cup white peas soaked overnight

2 boiled potatoes diced finely

1/4 teaspoon turmeric

1/2 teaspoon red chilli powder

2 teaspoons greenchilli and ginger paste

1/2 teaspoon garam masala

2 teaspoons jaggery grated

1 tablespoon of tamarind juice

salt to taste

1/4 teaspoon mustard seeds

6 curry leaves

a pinch of asafoetida (hing)

2 tablespoons of oil

To serve

1/2 cup green chutney (Recipe here)

1/2 cup sweet chutney ( Recipe here)

1 cup nylon sev

1 cup onions diced finely

Make the tikkis as mentioned in an earlier post here.

For the Ragda:

Boil the soaked peas with 3 times the water till soft.

Heat oil and add the mustard seeds, curry leaves, and asafoetida.

Add all the other ingredients when the mustard seeds start to crackle.

Add more water if required to get a gravyish consistency.

Mash the peas a bit.

Keep aside.

To serve:

Place two tikkis on a plate and pour the ragda over it.

Top with chutneys and 2 tablespoons each of the onions and sev.

Serve hot.

Enjoy!!!!