• White vataana (whole yellow peas or Matra) - 1 cup
• Green chillies - 4 to 5  no’s
• Onions – 1/ 2cup
• Potatoes – 1/4 Kg
• Bread Crums – 2 cups
• Baigan (Brinjal) – 1 no
• Haldi powder  - 1/2 tsp
• Kokam – Of small size
• Oil to shallow fry the patties
• Coriander leaves – 1/2 cup (Chopped) (for garnishing)
• Onion - 1/2  cup (Chopped) (for garnishing)
• Shev - 1/2 cup (0 number)  (for garnishing)
• Salt to taste
  

Method For Patties :

• To make patties, dip couple of bread slices in warm water, then squeeze out excess water and place in a bowl.
• Add boiled potatoes and salt, then knead everything together to mix well.
• Form patties with the potato mixture and shallow fry the patties.
• Patties are ready , keep them aside.
  

Method For Ragda :

• First soak the vataanas for 5 to 6 hours or overnight would be much better.
• Take a pressure cooker put vataana, potato cut in four pieces, baigan cut in four pieces, green chilies, haldi, salt, kokam, water and close the lid .
• Let it cook for 1/2 hour in pressure cooker till the vataana’s are tender.
• Heat oil in oil in pan and fry the onions golden brown add boiled mixture of vataanas.
• Place 2 patties on a serving plate and add 2 tablespoon of ragda on it, add meethi chutne, Garnish it with coriander , onions & shev and serve.
• Garnish the puri with coriander leaves, red chilli powder, black salt and roasted cumin seeds.
• Sprinkle little salt and serve hot and spicy Dahi puris.