Ingredients - Serves 4-5
- For the potato patties
- 500 g potatoes, boiled and mashed
- ½ tsp red chilli powder
- 2-3 tbsp cornflour
- Salt, to taste
- Oil, for frying the patties
- For the Ragda
- 1 cup dried green peas, soaked overnight
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- 4 cups water
- a pinch of asafoetida (hing), optional
- Salt, to taste
- For the assembly
- ½ cup mint-coriander chutney
- ½ cup tamarind-date chutney
- ½ cup yoghurt, whisked till smooth, optional
- 1 medium-sized (or 200 g)onion, finely chopped
- 1 medium-sized (or 100 g) tomato, finely chopped
- 1 tsp chat masala
- 1 tsp red chilli powder
- ½ tsp black salt, optional
- 1 tsp ground cumin
- fresh coriander, chopped
- 1 cup fine sev, optional
- juice of ½ a lemon, optional
Steps
- To make the patties
- Mix the red chilli powder, cornflour and salt with the mashed potatoes to form a soft dough. Divide into 8-10 portions and roll into balls. Flatten slightly. Heat some oil in a pan and fry the patties on both sides. Set aside
- To make the Ragda
- Place all the ingredients in a {pressure cooker} or a large pot with a lid and cook till the peas are soft and falling apart
- To assemble the Ragda Patties
- Break up two patties roughly into a plate. Spoon some of the ragda onto the patties, covering them completely
- Sprinkle some chopped onions and tomatoes. Drizzle some of the mint-coriander chutney, tamarind-date chutney and yoghurt all over
- Sprinkle some chat masala, red chilli powder, black salt, cumin powder and fresh coriander
- Top off with some lemon juice and fine sev (optional)
The amounts can be adjusted according to taste. For a spicier result, add more mint-coriander chutney and for a sweeter version, add more of the tamarind-date chutney
By Sirisha Tadimalla on