Ragda Patties

Ragda Patties is a delightful, filling chaat made with dried white peas. IT tastes delicious with the chutneys, chopped onions and sev.

Preparation Time : 15 minutes
Cooking Time : 1 hour

Ingredients


For the filling


Dried White Peas - 1 cup
Potatoes - 2, boiled and chopped
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Ginger - 1 tsp, crushed
Green Chilli - 1 tsp chopped finely
Garam Masala - 1/2 tsp
Jaggery - 2 tsp, grated
Tamarind - 1 tbsp
Salt - to taste

For Tempering

Mustard - 1/4 tsp
Curry leaves - 10
Asafoetida / Hing - 1/4 tsp
Oil - 2 tbsp

For the patties

Potatoes - 1 kg
Cornflour - 2 tbsp
Salt - to taste
Pudina / Mint leaves - 1 cup, chopped
Coriander - 1/4 cup, chopped
Ginger - 2" piece
Lemon Juice - 1/2 tbsp
Sugar - 1 tsp
Salt - to taste
Oil - for frying

For Serving

Spicy Green Chat Chutney
Garlic Chutney
Sweet Chat Chutney
Nylon Sev
Onions - finely chopped

Procedure

1. Soak the peas overnight, pressure cook for 4 whistles
2. Prepare the tempering by heating the oil, adding the mustard seeds, let it crackle,add curry leaves and asafoetida. 
3. Add turmeric powder, chilli powder, ginger, green chilli, garam masala, jaggery and tamarind for the ragda adding more water if required.
4. Mix well and mash the peas slightly so that the gravy becomes thicker.
5. Simmer for 10 minutes and keep aside.

For the patties

1. Boil, peel and grate the potatoes.

2. Add the cornflour and salt and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Roll out each portion into a 75 mm. (3") diameter circle.
5. Place a portion of the filling mixture on each circle.
6. Bring together the edges in the centre to seal the filling inside the potato.
7. Press lightly on top to make a patty.
8. Repeat for the remaining 11 patties.
9. Shallow fry till the patties are golden brown and crisp.
10. To serve, place a couple of patties on a plate, top with the ragda, chopped onions, sev, chutneys and serve immediately