Name: Ragda Patties recipe by Mamta Joshi at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 4
Ingredients: For Ragda:; Vatana (dried white peas) 2 cups; Turmeric powder 1/2 teaspoon; Chilli powder 1/2 teaspoon; Salt to taste; Pinch of hing; For patties:; Potatoes 4 boiled and mashed; Cornflour 2 tablespoon; Turmeric powder 1/4 teaspoon; Chilli powder 1/2 teaspoon; Ginger-green chilli paste 2 teaspoon; Garam masala 1/2 teaspoon; For imili chutney:; Tamarind (imli) soaked in water 1 tablespoon; 2-3 dates; Jaggery 5 tablespoon; Pinch of black salt; Salt as per taste; For tempering (for ragda) :; Mustard seeds 1/4 teaspoon; A pinch of asafoetida; Curry leaves a sprig; Oil 2 tablespoon; For green chutney :; Coriander leaves 1/2 cup; 3-4 green chillies; Garlic 6-7 cloves; Salt for taste; For tomato garlic chutney :

Ingredients Serving: 4

For Ragda:
Vatana (dried white peas) 2 cups
Turmeric powder 1/2 teaspoon
Chilli powder 1/2 teaspoon
Salt to taste
Pinch of hing
For patties:
Potatoes 4 boiled and mashed
Cornflour 2 tablespoon
Turmeric powder 1/4 teaspoon
Chilli powder 1/2 teaspoon
Ginger-green chilli paste 2 teaspoon
Garam masala 1/2 teaspoon
For imili chutney:
Tamarind (imli) soaked in water 1 tablespoon
2-3 dates
Jaggery 5 tablespoon
Pinch of black salt
Salt as per taste
For tempering (for ragda) :
Mustard seeds 1/4 teaspoon
A pinch of asafoetida
Curry leaves a sprig
Oil 2 tablespoon
For green chutney :
Coriander leaves 1/2 cup
3-4 green chillies
Garlic 6-7 cloves
Salt for taste
For tomato garlic chutney :
One big tomato
3-4 garlic cloves
Salt for taste
Red chilli powder 1 small spoon
Other ingredients :
Oil for shallow or deep-frying patties
Sev 1 cup
Chopped onions 2
Chopped coriander leaves for garnishing
Chat masala for sprinkling

Instructions

For ragda soak the dried peas for 4 hours.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook until the peas are soft.
Prepare the tempering by heating oil, add mustard seeds, curry leaves and asafoetida and stir till the mustard seeds splutter.
Add cooked peas and add more water if required.
Add salt, mix well mash the peas slightly so that the gravy becomes thicker.
Simmer for 10 minutes and keep aside.
For patties :
Boil, peel and grate the potatoes. Add the cornflour and all masala ( ingredients) and knead to a soft dough.
Divide into 8 equal portions and keep aside.
Roll out each portion, press lightly on top to make a patty.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.
Meantime take pulp of tamarind, add all ingredient mentioned for imli chutney and boil for 2-3 minute ...Keep aside to cool.
Meantime take all ingredient mentioned for green chutney and grind to paste (add water if required )
Roast tomato directly on flame .
Remove skin and chop.
Along with all ingredient mentioned for tomato chutney, take tomato and grind to paste.
How to proceed for serving :
Place 2 patties on a plate and pour the ragda over.
Top with all the chutneys.
Sprinkle the sev, onions, coriander leaves and chat masala on top. Serve immediately

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