For the Ragada: 1)Soak the peas for 12 hrs and pressure cook for 45 mins.

Grind the onions and tomatoes separately.

Grind 1 inch ginger and 3 green chillies.

Heat oil in a pan.

Add 1 tbsp cumin seeds.

After 2 mins, add onions and fry till they become golden brown.

Add the tomatoes.

Once cooked, add the pressured cooked peas, chilly powder and garam masala powder and salt to taste.

Cook this well and keep aside.

For the Pattis: 1)Pressure cook potatoes and peel their skin off and mash them well.

Dry grind 5 green chillies & 1 inch ginger.

Add this to the mashed potatoes.

Add 1/2 teaspoon chilly powder and salt to taste.

Remove the sides of the bread slices and wet them lightly in water.

Mix them with the above mixture.

Take a little of this mixture in your hand to make a ball and flatten it.

Fry them in oil till they are brown and crispy arrange them in a plate.

For green chutney: 1)Grind 1 bunch coriander leaves with 3 green chillies and salt to taste.

For tamarind chutney: 1)Soak the 15 pieces of tamarind in water and squeeze them completely in water.

Boil together the above tamarind water and jaggery till it thickens.

For Serving: 1)Cut one onion into small pieces.

In a plate in which you are going to eat, first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney. Add sev over them.