Ragda Patties

                                                  Ragda Patties

Ragda Pattice is a street food of Maharashtra and Gujarat. It is a spicy white peas curry serve over potato patties and garnish with chopped onion, nylon sev and coriander leaves.

Preparation Time : 15 mins
Cooking Time : 15 mins
Total cook Time : 30 mins
Servings : 4 to 6 

Ingredients:

For Ragda:

• White peas : 1 cup (soaked overnight)
• Water : 3 cup
• Tomato : 1 (paste)
• Ginger : 1 inch
• Asafoetida : 1 pinch
• Cumin seeds : 1/4 tsp
• Tumeric powder : 1/4 tsp
• Coriander powder : 1 tsp
• Garam Masala : 1/2 tsp
• Red chilli : 1/2 tsp
• Salt to taste
• Oil

For Pattice:

• Potato : 4 to 5 (boiled)
• Coriander powder : 1 tsp
• Red chilli powder : 1/2 tsp
• Salt to taste
• Oil

For Garnish:

• Onion : 1 (chopped)
• Coriander leaves : as required (chopped)
• Nylon sev : as required

Method:

For Ragda

• Firstly pressure cook soaked peas along with water , tumeric powder and salt.

• Once the pressure releases, mash the peas and keep aside.
• Heat 1 tsp oil in a non stick pan add asafotida , cumin seeds and tomato paste.

• Now add coriander powder, red chilli powder and garam masala.
• Mix it well and cook for 2 to 3 mins with stir ocassionaly.

• Now transfer this tomato gravy in a pressure cooker along with boiled white peas and 1 cup water . Give 2 to 3 whistle on a high flame. 

• Boil the potatoes, peel and mash them.
• Add coriander powder , red chilli powder and salt.

• Mix it well .
• Grease  palms with a oil. Take each portion and give it a round shape ball. Press it gently between  palms to flatten it and give a tikki shape.
• Heat the oil in a non stick tawa on medium flame put tikkis and shallow fry on both sides until they turns light brown and crispy.

• Transfer these tikkis to the plate and pour ragda over it.
• Garnish with chopped onion ,nylon sev and coriander leaves.