Ragda Patties

Ingredients

For Patties:
• 3 large Potatoes (Boiled and Mashed)
• 1 Tablespoon Cornflour
• ¼ cup Coriander, chopped
• ¼ cup Mint, chopped
• 1 Teaspoon Garam Masala
• 1 Teaspoon Chilli Powder
• 1 Teaspoon Cumin Powder
• Salt, to taste
• Oil, for frying

For Ragda
• 1 cup White Peas (Soaked and Boiled)
• 1 Onion, finely chopped
• 1 Tomato, finely chopped
• 1 Tablespoon Ginger Garlic Paste
• 1 Teaspoon Chilli Powder
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala
• ¼ cup Coriander Leaves
• Salt, to taste
• Oil

To Serve
• Green Chutney
• Tamarind Chutney
• 1 cup Sev
• ½ cup Onion, chopped
• ¼ cup Coriander

Method

For Patties
1. Boil, peel and mash the potatoes.
2. Add cornflour, coriander, mint, garam masala, chilli powder, cumin powder and salt.
3. Mix all the above ingredients well with the potatoes.
4. Make medium sized balls of the mashed potato mixture.
5. Flatten them, shape into round patties and keep aside.
6. Heat oil in the pan, shallow fry each patties on both the sides till they are golden brown.
7. Fry all the patties till they are done.

For Ragda
1. Soak the dried white peas overnight.
2. Pressure cook soaked peas for 2 to 3 whistles.
3. Heat oil in a pan, add chopped onion and sauté well.
4. Then add ginger garlic paste and cook for a minute.
5. Now add chopped tomato and sauté well with onion.
6. Add all the spice powder, salt and cooked peas.
7. Allow the peas to cook for 5 minutes along with other ingredients.
8. Once the gravy becomes thicker switch off the flame and keep aside.

How to proceed
1. For serving, place 1 or 2 patties on a plate and pour the ragda over.
2. Top with Coriander chutney, Tamarind chutney, onion, sev and coriander.
3. Serve immediately.

Tips and Variations:
1. I didn’t have sev so I skipped but try not to skip since it adds extra taste to the dish.
2. Try to use only white peas.