Ragda Patties

Servings: 4
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Ragda (Gravy)
Ingredients
  • 1 cup Vatana (dried white peas, soak overnight)
  • 2 tbsps Oil
  • 1 cup Tomatoes (finely chopped)
  • 1 tsp Salt (or to taste)
  • 2 tsps Ginger (crushed)
  • 2 tsps Garlic (crushed)
  • ⅛ tsp Asafoetida (hing)
  • ¼ tsp Turmeric
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Chole masala (recipe under "Masalas")
  • ½ tsp Garam masala
  • 1 tsp Sugar
  • 1 tsp Lemon juice
  • 2 tbsps Green coriander (finely chopped)
Instructions
  1. Pressure cook vatana with 2 cups of water for 5 whistles.
  2. Open when cool.
  3. In a large saucepan, heat oil on medium high heat.
  4. Add tomatoes, salt, ginger, garlic, hing and turmeric.
  5. Stir and cook for 5 minutes.
  6. Add the seasonings and ¼ cup of water.
  7. Bring to a boil then add the boiled vatana and 1 1⁄2 cups of water.
  8. Cover and cook on low heat for 10 minutes.
  9. Mash a little to thicken the gravy, add green coriander and remove from heat.
Patties
Ingredients
  • 4 cups Potatoes (boiled, peeled and grated (2 large))
  • 2 Green chilies (chopped)
  • 2 tbsps Green coriander (finely chopped)
  • 1 tsp Ginger (crushed)
  • ⅛ tsp Turmeric
  • 1 tsp Cumin seeds
  • 2 slices Bread (crumbled)
  • 2 tbsps Cornstarch
  • Oil (for cooking)
Instructions
  1. Mix all the ingredients for the patties and make 8 equal sized round patties about ½ inch thick.
  2. Coat a frypan with oil, heat on medium.
  3. Place a few patties and brown on both sides, add more oil if needed.
  4. Brown all the patties and drain on a paper towel.
  5. To serve: place 2 patties in a deep serving bowl.
  6. Pour some heated ragda on top, submerging the patties.
  7. Add desired amount of toppings, sev being last.
Toppings
Ingredients
  • Mint chutney (recipe under "Chutneys")
  • Sweet tamarind chutney (recipe under "Chutneys")
  • Red onion (finely chopped)
  • Green coriander (finely chopped)
  • Spicy sev