Thursday, November 19, 2020

Ragda Patties (Potato patty in white peas curry)

Wrapping up all the Diwali preps, the last day was enjoyed with a delicious street food item from the lanes of Mumbai, Ragda Pattice. A potato-based patty served with boiled white peas, this dish is a complete meal in itself and a good mix of protein and carbs.

Accompanied with chutneys, chopped onions, tomatoes, sev, and puri, this dish is sure to leave your taste buds satisfied. A regular item on the house menu, this dish is enjoyed by all.






Ingredients

For the patties
  • 4 medium-size potatoes, boiled and mashed
  • 1/2 cup Poha, for binding
  • 1 tbsp Ginger Chilly paste
  • 1 tbsp Chaat Masala
  • Salt to taste
  • Oil for shallow frying

For the Ragda
  • 2 cups, dry white peas, soaked overnight
  • 1 onion, finely chopped
  • 1 tomato. finely chopped
  • 1 tbsp red chilly powder
  • 1 tbsp turmeric powder
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin Powder
  • Salt to taste
  • Oil for tempering


Method
  • For the patty, mix all the ingredients and form small flat balls and shallow fry till golden brown
  • For the ragda, boil the white peas with salt and turmeric powder
  • In another wok, heat oil, add the onions, and fry till golden brown
  • Add tomatoes and once cooked, add the dried spices and salt and mix well
  • Add the boiled white peas and bring to a boil


Assembly
  • Take 2-3 patties in a serving plate, add the ragda till they drown
  • Add chopped onions and tomatoes
  • Add coriander chutney and tamarind-dates chutney as desired
  • Sprinkle fine sev, puris and chaat masala and serve hot








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