This dish is a two-part preparation, Ragda, and Patties. It is then garnished with finely chopped onion, sweet chutney, mint and coriander chutney, garlic chutney and with sev. A plate of Ragda Patties along with a glass of Chas or lassi makes for a filling, wholesome evening meal.
How to make Ragda Patties?
For Ragda
Rinse and soak Dried peas overnight. Drain the water, rinse it, put it into a big bowl, add 3 cups water and pressure cook them for 4 to 5 whistles or until cooked.
When the pressure falls in the cooker on its own, open the lid.
Heat oil in a pan. Add Cumin seeds, bay leaves, cloves, and cinnamon. Let them cook for a few seconds.
Add boiled peas. Mix them very well. Check the consistency of the ragda. Ragda should not be thick or thin. Add water if needed.
Add chopped boiled potatoes, Chili powder, salt, Garam masala, cumin and coriander powder and turmeric powder. Mix them well.
Cook them for 5 to 6 minutes over medium heat.
Ragda is ready. For Patties
Take a big mixing bowl. Add all the ingredients of patties except cornflour. Mix them well.
Make small sized balls of the potato mixture. Flatten them into round patties, deep them into cornflour and keep them aside.
Heat Tawa and place patties. apply oil over patties. Shallow fry patties until patties become golden brown and crisp both the sides. Patties are ready.
Let’s assemble
Take 2 to 3 patties in a plate. Top it with Ragda, Mint and coriander chutney, sweet chutney, garlic chutney, chopped onion, and sev.
Ragda Patties is ready. Serve immediately.
