Ingredients

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For patties:
3 raw cooking bananas
1 tbsp. semolina
3 slices bread
4 green chillies
salt to taste
oil to shallow fry

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For ragda:
1 cup dehydrated white peas (soaked in water for 2 hours)
1/4 tsp. cumin powder
1/4 tsp. garam masala powder
1/4 tsp. black pepper powder
1/4 tsp. turmeric powder
1/4 tsp. dhania powder
1/4 tsp. jaljeera or chaat masala
1/4 tsp. black salt powdered
1/4 tsp. amchoor powder
salt to taste
1 tbsp. oil

Grind to a paste:
2 green chillies
1 tbsp. coriander leaves
1 tbsp. mint leaves
2 slices bread
1 tbsp. fresh coconut chopped fine
2 tbsp. boiled white peas

Other Ingredients
Some beaten fresh curds
Red chilli powder
Crushed cumin powder
Salt to taste
Green allpurpose chutney (as per recipe in chutneys)
Tamarind chutney (as per recipe in chutneys)
Fresh coriander finely chopped
Fine bland sev (optional)

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Method :

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For patties:

1. Pressure cook whole bananas or halved for 2 whistles or till soft.
2. Drain, cool a little, mash with a potato masher.
3. Toast bread very lightly, crumble fine with chillies.
4. Add semolina, bread crumbs, salt to bananas.
5. Mix well, shape into patties.
6. Shallow fry on a hot griddle, till both sides are a crisp golden.
7. Repeat for all patties.

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For ragda:

1. Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).
2. Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.
3. Put oil in a heavy deep vessel, and heat.
4. When smoky, add paste, stirfry for 2 minutes.
5. Add all dry masalas, salt, stirfry further 2 minutes.
6. Add boiled peas, water and all, bring to boil.
7. Simmer till the liquid is thick enough to thinly coat the back of a spoon.
8. Remove, from fire, cover and store.

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To proceed:

1. Place 2 hot patties on individual plate.
2. Pour 2 tbsp. or more of hot ragda over it.
3. Drizzle a tbsp. of curds, followed by both chutneys as desired.
4. Sprinkle salt, cumin, chilli powder.
5. Garnish with sev and coriander, serve hot.

Making time: 45 minutes (excluding pressure cooking and soaking time)
Makes: 5 servings

Shelflife: Both patties and ragda may be made hours ahead. After assembling best fresh and hot.