Dahi Ragda Pattice

For the ragda preparation, take white chickpeas and green peas and soak them separately in sufficient water overnight. The next day, drain the water and pressure cook till 2 whistles blow. Then strain and bring it to room temperature.

Grind 1/2 cup of boiled chick peas and 1/4 cup of green peas to form a coarse paste. Now heat the vegetable oil in a pan, add in the cumin seeds, chopped onions, a pinch of salt, turmeric powder, amchur. Mix well and cook it for 2 minutes.

Now add the grounded coarse paste of peas, the remaining 1/2 cup of boiled white chick peas, salt, red chilli powder. Add 2 cups of water and mix it well. Cover it with a lid and let it cook on a low flame for 5 minutes. The ragda is ready! Take it into a serving bowl.

To prepare the pattice, wash the potatoes with salt and added water. Boil and mash them in a bowl. Add in the finely chopped onions, green chillies, salt and mix it well.

Make medium sized balls of the mashed potato mixture. Flatten them and shape into round patties. Apply sorgum flour evenly on both sides. Take a griddle and add oil to shallow fry, place the potato pattices on the griddle pan.

Fry it till the base is lightly browned. With the help of a spatula, turn over the patties and fry the other side as well. When this side turns light brown and crispy, turn off the stove.

Top it with yogurt and garnish well. Then top the prepared hot ragda with the hot fried pattice. Now top this ragda pattice with yogurt and tomato sauce as much as you want.

Serve it hot for best taste.