1. Pressure cook whole bananas or halved for 2 whistles or till soft.

2. Drain, cool a little, mash with a potato masher.

3. Toast bread very lightly, crumble fine with chillies.

4. Add semolina, bread crumbs, salt to bananas.

5. Mix well, shape into patties.

6. Shallow fry on a hot griddle, till both sides are a crisp golden.

7. Repeat for all patties.

For ragda:

1. Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).

2. Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.

3. Put oil in a heavy deep vessel, and heat.

4. When smoky, add paste, stirfry for 2 minutes.

5. Add all dry masalas, salt, stirfry further 2 minutes.

6. Add boiled peas, water and all, bring to boil.

7. Simmer till the liquid is thick enough to thinly coat the back of a spoon.

8. Remove, from fire, cover and store.

To proceed:

1. Place 2 hot patties on individual plate.

2. Pour 2 tbsp. or more of hot ragda over it.

3. Drizzle a tbsp. of curds, followed by both chutneys as desired.

4. Sprinkle salt, cumin, chilli powder.

5. Garnish with sev and coriander, serve hot.

Making time: 45 minutes (excluding pressure cooking and soaking time)
Makes: 5 servings
Shelflife: Both patties and ragda may be made hours ahead. After assembling best fresh and hot.