Ragda Patties
Ingredients:
For patties-
8 potatoes,
5-6 slices of bread; sides removed,
1/2 tsp turmeric powder,
1 tsp roasted jeera (cumin) powder,
Salt to taste,
Oil for frying.
For the ragda-
2 cups White peas (watana); soaked overnight for for atleast 5 hours,
1 large onion; chopped,
2 tomatoes; chopped,
2 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp roasted jeera (cumin) powder,
1 tsp dhania (coriander) powder,
1 tsp garam masala,
1 tbsp tamarind paste or 1/2 tsp amchur powder,
Salt to taste,
Oil for frying.
To serve-
Chopped coriander,
Date and tamarind chutney,
Green chutney,
Sev,
Chaat masala,
Thick Yogurt (optional).
Method:
To make ragda-
Pressure cook the peas with little salt. Heat oil in a pan/wok and fry the onion till soft. Then add ginger-garlic paste and fry for 2 minutes. Now add turmeric powder, red chilli powder, cumin powder, coriander powder and tomatoes. Let this cook till tomatoes are soft and start leaving oil from the sides of the pan. Set aside 2 spoonful of peas and then add the remaining to the gravy. Now mash the rest of the peas and add to the gravy, this helps the gravy to thicken. Add water to the gravy, add tamarind paste/amchur, salt and cover and let it boil.
To make patties-
Dip each bread slice in water and then hold in your palms, press and drain all the water. Mix all the other ingredients with the bread and knead well. Make small flat balls (patties) . Heat a pan/griddle, put some oil and fry these patties on medium flame.
While serving place two patties in the serving plate, pour spoonful of ragda over it, garnish with coriander, chutneys, chaat masala, chat masala and yogurt.
