Ragda Pattice

To make the potato pattice, mash the potatoes well and add the ginger-garlic paste, ground coriander, ground cumin, chaat masala and salt. Mix it well, add enough bread crumbs and knead into a smooth, pliable dough.

Divide this mixture into big lemon size balls and flatten them in the palm of your hands. Set them aside on a plate.

Heat a tawa or griddle on medium flame. Add 2~3 tsp oil and place the prepared patties on the hot tawa, cook until they form golden brown crust forms on both sides. Keep them warm while you prepare the ragda.

To make the ragda, pressure cook the soaked peas until tender, but not too mushy. Heat 2 tbsp oil in a pan, add onions and cook until they become soft and turn golden brown.

Stir in the ginger-garlic paste, turmeric, red chili powder, garam masala, chaat masala and cook for 1~2 minutes. Next add the chopped tomatoes, tomato paste and salt. Cook it covered till the tomatoes are soft and mushy.

Finally add in the whisked yogurt and mix it well. Simmer for 2~3 minutes and turn off the heat.

To serve, arrange the patties on a plate and top it evenly with ragda. Garnish it with chopped onions, chutnies, sev, cilanto, yogurt and enjoy!