Ragda pattice recipe

Ingredients

For Patties

For ragda

To serve as needed

Method

1. Soak peas overnight. Drain water and pressure cook by adding water just to immerse it, along with turmeric, little salt and a pinch of asafoetida, for 4 whistles. Once done, slightly mash it. (Should be half mashed and half seen whole).
2. Heat oil in a kadai, add ginger garlic paste (I used my garlic press to get some fresh ginger garlic). In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Mix well. Add cooked peas, tamarind extract and jaggery.
3. Mix well. Add two cups water and simmer for 8 minutes. Once thick, add coriander leaves and switch off the flame. It gets thickened as it cools, so switch off accordingly.
4. For patties, cook quartered potatoes with very little water for 3 whistles. Once done, cool down, peel the skin off. In a mixing bowl, add coriander leaves, salt, green chilli and bread crumbs.
5. Mix to make dough, make equal sized balls.
6. Make patties out of it. Heat tawa and drizzle oil. Cook the patties both sides until golden. While cooking, gently press it to ensure even browning.
7. To serve, gather all the ingredients needed, place a couple of patties over the serving plate.
8. Add warm ragda over it generously. Add some green chutney, generous sweet chutney, onion, coriander leaves, chaat masala and sev, Serve.

Notes

• Adjust water quantity in ragda to get the right consistency.
• I used 1 tsp tamarind to extract tamarind juice.
• Cook potatoes carefully, if over cooked, it becomes very mushy when we make patty.
• Add bread crumbs generously too, to make it tasty and also it helps in binding the patty stiff.