In Ragda Pattice, shallow fried potato patties are topped with ragda and the various chaat chutneys, sev and spice powders. So the final dish has various textures, tastes and flavors – spicy, sweet, savory, tangy, crunchy, crispy, soft.
- 1.5 cups dried white peas , soaked in 4 cups water overnight
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 4 cups water
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon hing
- 4-5 large garlic cloves, crushed
- 1.5 inch ginger, crushed
- 1-2 green chilies, crushed
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- 2 teaspoons jaggery powder
- 2 teaspoons tamarind paste
- 1/2 teaspoon salt, or to taste
- 3-4 medium potatoes
- 3/4 cup poha
- 2 tablespoons cornstarch
- 2 teaspoons grated ginger
- 1-2 green chili, finely chopped
- 1/2-3/4 teaspoon salt
- 3-4 tablespoons oil, to fry the patties
- Soak the dried white peas overnight in sufficient water. In the morning, drain the water and transfer the soaked peas to a pressure cooker. Cook under pressure with 1 teaspoon of salt, 1/2 teaspoon of turmeric and 4 cups of water for 2 whistles over high heat. Then reduce the heat to medium-low and cook for another 4 to 5 minutes.
- Let the pressure release on its own. I like the peas to be soft for this recipe. If you want them firm, cook under pressure for a little less time. If you are using an instant pot: apply high pressure for 20 minutes with natural pressure relief. Once the pressure is released naturally, open the stove and mash some peas with a potato masher or the back of your spoon. Set it to simmer on low heat while you soak.
- To soak the ragda, heat 1 tablespoon of oil in a pan over medium heat. Once the oil is hot, add the cumin seeds. Let them sizzle for a few seconds, then add a hinge. Then add the green pepper to the crushed ginger-garlic. Sauté for 1 minute until it begins to change color.
- Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water so the spices don’t burn. Cook the spices for 30 seconds then transfer the quenching to the simmering ragda.
- Also add the jaggery powder, the tamarind paste and 1/2 teaspoon of salt. Mix and allow the ragda to boil slowly. Cut the fire. The curry is now finished. Set it aside. Soak the poha in water for 10 minutes, then drain the water.
- Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure relief if you are using a pressure cooker.
- Instant pot: add 1 cup of water to the pot, then place a trivet inside the pot. Place the potatoes on top of the trivet. Close the lid and cook at high pressure for 10 to 12 minutes with natural pressure relief. PS: you must boil the potatoes at the same time while boiling the peas. Once the potatoes are boiled, peel the skin, then transfer to a large bowl. Mash the potatoes with a potato masher.
- Add the soaked and drained poha, cornstarch, grated ginger, green pepper and potato salt. Mix everything well to form a smooth paste. Make patties of equal size from the potato mixture.
- I got 10 to 12 patties of 65 to 70 grams each. Heat 3 to 4 tablespoons of oil in a pan over medium-high heat. Once the oil is hot, place the prepared patties in the pan.
- Cook until patties are golden on both sides, 5 to 6 minutes on each side.
- To serve Ragda Patties place patties on a plate and then top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro.
- Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top!