Soak the dry yellow / white peas overnight. Pressure cook in 2 1/2
cups water for 2-3 whistles along with turmeric powder & baking
soda.
Heat oil in a pan and saute the onion till light brown.
Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water to form a paste. Saute till oil separates.
Add the tomato puree and tomato paste. Saute till dry.
Add the boiled peas, salt and 3/4 cup water.
Simmer on low flame till the gravy slightly reduces. Add coriander leaves and mix well.
Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).
Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.
Shallow fry on a tawa / griddle till golden on both sides.
Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chilli powder and coriander leaves.
