Ragda Patties

An iconic dish quiet famous on the streets of Mumbai Ragda Pattice..  Aaloo tikki serve wid a spoon of white peas and chutneys both sweet and sour.

Ragda Patties

Ingredients:

For the Patty:

3 medium-sized Potatoes (Boiled)

2 Green Chilies (Finely Chopped)
1tsp Ginger Paste
2 tbsp Cornflour

Salt to taste

1tbsp Cumin Powder

1tbsp Coriander Powder

1tsp Garam Masala Powder

1tsp Red Chilly Powder

Fresh Coriander Leaves
Oil to Shallow Fry

For the Ragda:

1cup White Peas

2cup water for boiling

Salt to taste

2 medium-sized Onion (Finely Chopped)

1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala Powder
Fresh Coriander
1tbsp Tamarind Chutney

For Serving:
2tbsp Tamarind Chutney
2tbsp Mint & Coriander Chutney
1 medium-sized onion
Fresh Coriander
1tbsp Lime juice
1tbsp (Mix of Seasonings-Red chilly powder + Garam Masala powder + Cumin Powder + Coriander Powder)
Sev

Procedure:
For the Patty:

• Peel the boil Potatoes. Mash them well.
• Now add in salt + cornflour + cumin  powder + coriander powder + green chilies + ginger + red chilly powder + garam masala powder.
• Mix them all well. 
• Keep it aside.
• Add ghee in a pan.
• Divide the potato mixture into equal balls.
• Make them into a shape of round, flat patty.

Ragda

For the Ragda:

• Soak the white peas overnight.
• Pressure cook in 2 cups of water and salt for 20 minutes till it get tender.
• Now, heat ghee in a kadahi, add in cumin  seeds. when it stops cluttering, add in ginger and green chilies.
• Add in chopped onions, when it turns pink, add in the boiled white peas.
• Mix well. Let it cook on low flame.
• Add in all the spices. Check the seasonings. if required add more.
• Add in fresh coriander.
• Simmer for 10 minutes on low flame.
• Keep it aside.

For Serving:

• Take a wide plate.
• Spread spoonful of ragda. Sprinkle the seasoning mixture.
• Place two patties over it.
• Sprinkle some seasoning, half tbsp of ragda, 1tsp of green and tamarind chutney, sev, fresh coriander.
• Serve hot.