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