Ragda Patties

Ingredients:

For Patties

2 large potatoes, boiled

1 tsp chilli powder

1 tsp cumin powder

1/2 tsp garam masala

2 tsp lemon juice

salt to taste

oil for shallow frying

For Ragda

1 cup whole yellow peas

1/2 tsp cumin seeds

1/2 tsp ginger-garlic paste

2 green chillies, finely chopped

1 tsp red chilli powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1 tbsp. tamarind paste

1 tbsp jaggery

salt to taste

2 tbsp oil

For Garnish

Tamarind chutney

Finely chopped onion

Finely chopped coriander leaves

Whipped curd

Making Ragda:

1. Soak the peas overnight and cook them until soft and keep aside.

2. Heat oil and add cumin seeds.

3. When it splutters, add the ginger-garlic paste and saute for a minute.

4. Add green chillies.

5. Add chilli powder, cumin powder, coriander powder and saute for a few seconds, taking care not to burn the spices.

6. Then add the cooked peas, 1 cup of water, tamarind paste, salt and jaggery.

7. Bring it to a boil and simmer for 10 minutes.

8. Adjust the consistency, sweetness and sourness according to your taste.

9. Turn of the stove and keep the ragda aside.

Making Patties:

Peel the skin and mash the boiled potatoes. Add salt, lemon juice, chilli powder, cumin powder and garam masala powder. Knead a little and make thick patties. Let it rest for 1/2 an hour.

Shallow fry 3-4 patties at a time in a pan on medium heat. Keep flipping over, till both sides are crisp and golden brown.

Serving:

Place 2 patties in a plate. Add a ladleful of ragda on top of the patties. Top it with tamarind chutney and curd. Garnish with chopped onion and coriander leaves.