Ragda Patties

Ragda Patties - Vidya Nayak Shenoy
How to make the Ragda -Padhu`s Kitchen
Ingredients needed 

Dried white peas - 3/4 cup (you can use green peas also)
Onion - 1 medium size
Tomato -1 medium size
Green chillies- 2 medium size
Ginger - 1 inch piece
Garlic - 4 cloves
Salt needed
Oil - 1 tbsp

Spice powder 

Turmeric powder -1/4 tsp
Chilli powder - 1-2 tsp (I used home made chilli powder)
Coriander powder -2 tsp
Cumin powder/jeera powder - 1/2 tsp
Kitchen King masala -1 1/2 tsp (available ready made - I used Everest brand)

Coriander leaves for garnishing- finely chopped- few

For the seasoning 

Oil - 1 tbsp
Cumin seeds - 3/4 tsp

Preparation - (paste -1)

Wash and soak peas overnight or for 5-6 hours in enough water.

Pressure cook with a pinch of turmeric powder, salt needed, 1 crushed garlic and 1/2 tsp chilli powder until soft.

Leave it to cool. Grind half of the cooked peas to a coarse paste and keep it aside.

Preparation - (paste 2)

Heat 1 tbsp oil in a pan, add finely chopped onions, garlic and ginger.

Saute until onions turn light brown. This is a very important step. You can add a little salt to quicken up the process. Saute continuously for even browning.

Add green chillies and saute for a few more seconds.

Add tomatoes and cook until tomatoes become mushy. Switch off the flame and allow it to cool. Grind it to a fine paste and keep it ready.

Method 

Heat 1 tbsp of oil in a pan, add cumin seeds, when it splutters, add paste 2 (onion tomato mixture) and saute nicely for 2-3 minutes.

Add all the spice powder and saute for a few more minutes.

Add paste 1 (peas paste) and saute for a few seconds.

Then add the rest of the cooked peas along with water.You can add 1-1 1/2 more cup of water, salt needed and cook in low flame for 5 minutes. The ragda should be a little watery. Garnish with coriander leaves.

Patties Recipe-Tarla Dalal

For The Patties1 kg potatoes
2 tbsp cornflour
salt to taste

(for The Patties)1 cup chopped mint leaves (phudina) leaves (phudina)
1/4 cup chopped coriander (dhania) (dhania)
12 ginger (adrak) (adrak)
1/2 tbsp lemon juice
1 tsp sugar
salt to taste

Other Ingredientsoil for deep-frying

To Serve1 recipe of green chutney
1/2 recipe of fresh garlic chutney
1/2 recipe of khajur imli ki chutney
1 cup sev or nylon 
1 cup onions , chopped

Method 
For the ragda

1. Soak the dried peas overnight.
2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing 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. Place a portion of the ground filling mixture on each circle.
5. Bring together the edges in the centre to seal the filling inside the potato.
6. Press lightly on top to make a patty.
7. Repeat to make the remaining 11 patties.
8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

1. For serving, place 2 patties on a plate and pour the ragda over.
2. Top with all the chutneys. Sprinkle the sev and onions on top.
3. Serve immediately.

Tips

1. For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
2. You might need to add some more cornflour to the potatoes if they are not dry enough.