Ragda Patties Ingredients:
  

For Ragda
1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
3 green chillies
1 tbsp. chopped coriander
1 tbsp. chopped mint
1/4 tsp. blacksalt
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.
 
Ragda Patties For Patties:
 

4 potatoes boiled, peeled, mashed
1/4 cup semolina (rawa)
1/2 cup bread crumbs
8-10 green chillies crushed fine
1 tsp. ginger grated
1 tbsp. oil
1/4 tsp. turmeric powder.
Salt to taste Oil to shallow fry patties.
 
Method for Ragda Patties:
 
Wash and pressure cook peas in water till well done.
Cool 3 tbsp. peas for blend.
Blend together cooled peas, green chillies, mint, coriander

Heat oil, add paste. Fry for a minute.
Add dry masalas, fry further 2-3 minutes.
Add peas, water and bring to boil.
Summer for 7-8 minutes till gravy thickens.
 
Method for Ragda Patties:
 
Mix all ingredients well with hand.
Knead lightly.
With the help of greased hands form 12-14 round flat 1/2"thick 2" patties,  (use mould if you want any other shapes, eg. hearts, diamonds, etc.)   Roast few at a time on a greased hot griddle.
Turn once to roast other side, making them crisp and golden brown. Keep  aside.
 
To Serve

Green Chutney - http://www.hotdishes.com/tomato_chutney.htm
Tamarind chutney - http://www.hotdishes.com/tamrind_chutney.htm
 
Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it. Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd.   Sprinkle cumin, salt to taste.
Garnish with coriander and chopped onion. Serve hot.