Ingredients 

• Dry yellow peas-1 glass.
• Onions-3.
• Tomatoes-2.
• Chilli powder-1 1/2 teaspoon.
• Garam masala-1 teaspoon.
• Cinnamon-2.
• Cumin seeds-2 tbsp.
• Bay leaf-2.
• Oil-4-5 tbsp.
• Potatoes-6.
• Green chillies-8.
• Ginger-2 inch.
• Salt-4 1/2 teaspoons.
• Chilli powder-2 1/2 teaspoon.
• Coriander leaves-1 bunch.
• Tamarind-20 pieces.
• Jaggery-1/4 glass.

For Ragada 

• 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. 
• In a kadai take 4-5 tbsp oil and heat. 
• Then add 1 tbsp cumin seeds,cinnamon,bay leaves. 
• After 2 mins add onions. 
• Once they turn golden brown add the tomatoes. 
• Once this is cooked add the pressured cooked peas, 2 teaspoons salt, 1-1/2 teaspoon chilli powder and 1 teaspoon garam masala powder. 
• Cook this well and keep aside. 

For Pattis 

• Pressure cook 6 potatos and peel their skin and mash them well. 
• Dry grind 5 green chillies & 1 inch ginger. 
• Then add this to the mashed potatos. 
• After this add 1/2 teaspoon chilli powder and 1 teaspoon salt. 
• Remove the sides of the 6 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. 
• After doing this with all the mixture deep fry them in oil till they are brown and crispy. 

For Coriander Chutney 

• Grind 1 bunch coriander leaves with 3 green chillies and 1/2 teaspoon salt. 

For Tamarind Chutney 

• Soak the 20 pieces of tamarind in water and squeeze them completely in water. 
• Roast 1 teaspoon jeera in a kadai. 
• Add the tamarind water,jaggery, 1 teaspoon salt and 1/2 teaspoon chilli powder and boil it till it thickens. 

For Serving 

• 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.