Take a bowl, mix all the ingredients that are mentioned under pattice. Mix them well.
Divide the mixture into equal portions, then shallow fry the pattice on a non-stick pan till they become golden brown and crisp.
The pattice are ready.
For ragda
Wash the dried peas and keep them soaked for 5 – 6 hours.
Then put the peas in a pressure cooker, wait for 5 – 6 whistles or until the peas turn soft. Do not drain the water. You can use the water when required in the recipe.
Heat oil in a kadai (wok), add cumin seeds, when they start to make crackled sound, add curry leaves, bay leaf, asafoetida, green chilli paste and finely chopped tomatoes. Cook for 30-40 seconds.
Add cooked peas along with water, lemon juice or aamchur powder and mix well.
Mash few peas with a back of spoon to make a thick gravy. Add 1 and 1/2 cup of water and mix well. Cook it on low flame for 8-10 minutes or until it turns thick.
For serving
Place small pattice in shot glass and pour the ragda on it. Top it with both the chutneys, sprinkle the sev and garnish it with coriander.