Ragda Pattice (Soya chunks and Sama Millet patties)

1. Soak dried white peas (white matar) early morning in 4 cups of water for a minimum of 4-6 hours.
2. Drain the water and transfer the soaked peas to a pressure cooker. Add 1 tsp salt, 1/2 tsp turmeric powder, and 3 cups of water. Pressure cook for 4 whistles on high heat. Let it cool.
3. Release the whistle, release the pressure, and open the cooker. Add the spices as per your taste and let it simmer. Ragda (gravy) is ready.

For Patties:

1. Add hot water to soy chunks/granules. Let it rise. Once it cools down, strain it.
2. Cook sama millet by adding double the amount of water (Eg: 2:1 ratio, 2 cups of water for every 1 cup of sama). Add salt to taste. Cook until the water evaporates and we get the dry cooked sama. Let it cool.
3. Mix both ground soy and sama. Add some spices as per your taste and roll into small discs. (If using Soy chunks, grind them in the Mixer)
4. Refrigerate the patties for at least 10 mins.
5. Shallow fry on Tawa on both sides. Serve hot with Ragda. Tip it with sweet chutney. Sprinkle chaat masala and sev.
6. Healthy, tasty Paryushan/Tithi special Ragda Patties are ready!!