Name: Ragda Pattice recipe by dipika chauhan at BetterButter
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 5
Ingredients: For The Ragda Filling-; 1 cup dried green peas; 2 boiled potatoes , cut into small pieces; 1/4 tsp turmeric powder (haldi); 1/2 tsp chilli powder; 2 tsp ginger-green chilli paste; 1/2 tsp garam masala; 2 tsp grated jaggery (gur); 1 tbsp tamarind (imli) , soaked; Salt to taste; For The Tempering (for The Ragda)-; 1/4 tsp mustard seeds; 6 curry leaves; A pinch of asafoetida; 2 tbsp Oil; For The Patties-; 1 kg potatoes; 2 Tbsp Cornflour; Salt to taste; 1 cup chopped mint leaves; 1/4 cup chopped coriander; 1/2 ginger piece; 1/2 tbsp lemon juice; 1 tsp sugar; Salt to taste; Other ingredients; Oil for deep-frying; To Serve-; 1 cup geen chutney; 1/2 cup fresh garlic chutney

Ingredients Serving: 5

For The Ragda Filling-
1 cup dried green peas
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery (gur)
1 tbsp tamarind (imli) , soaked
Salt to taste
For The Tempering (for The Ragda)-
1/4 tsp mustard seeds
6 curry leaves
A pinch of asafoetida
2 tbsp Oil
For The Patties-
1 kg potatoes
2 Tbsp Cornflour
Salt to taste
1 cup chopped mint leaves
1/4 cup chopped coriander
1/2 ginger piece
1/2 tbsp lemon juice
1 tsp sugar
Salt to taste
Other ingredients
Oil for deep-frying
To Serve-
1 cup geen chutney
1/2 cup fresh garlic chutney
1/2 cup khajur imli ki chutney
Chopped Coriander leaves 1 teaspoon
1/2 cup masala peanuts
1/2 cup pomegranate seeds
1 cup sev
1 cup whisked curd

Instructions

For the ragda-
Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
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. Simmer for 10 minutes and keep aside.
For the patties
Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into equal portions and keep aside.
Roll out each portion into medium sized circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the centre to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining patties. Shallow fry on a non-stick pan till the patties are golden brown and crisp.
For serving-
place patties on a plate and pour the ragda over. Top on this pour green chutney ,tamarind chutney ,garlic chutney ,curd.sprinkle pomegranate seeds ,masala peanuts ,Coriander leaves and sev on it.serve immediately.

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