Ragda Patties

Ingredients:
Serves 4
1¼ cups Dried white peas
4 large sized Potatoes (boiled & mashed)
1/4 tsp Turmeric powder
Asafoetida a pinch
Salt to taste
1 tbsp + to shallow fry Oil
2 tbsps Cornstarch
2-3 Green chillies (finely chopped)
1/4 cup Green chutney
1/2 cup Tamarind chutney
2 medium sized Onions (chopped)
2 tbsps Fresh coriander leaves (chopped)
Method:
Soak dried peas in three cups of water for about six hours. Drain and boil in three cups of water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly. Add a little water if too thick and simmer for ten minutes. Keep the ragda hot. Take mashed potatoes and mix in cornstarch, green chillies and salt. Divide into eight equal portions and shape into balls. Flatten slightly. Heat a little oil in a frying pan, and fry pattice gently on both sides on medium heat till evenly browned. Keep warm. To serve, place two pattice on a plate and pour ragda on them. Dribble green chutney and tamarind chutney and sprinkle chopped onions and chopped coriander leaves. Similarly make other servings. Serve immediately.