RAGDA PATTIES





My husband has spent most of his childhood in maharashtra  so he loves Maharashtrian food.
Mumbai’s popular fast food snack prepared with curried dried peas (matra or ragda) that is topped over Aloo Patties along with chutneys and garnished with onion, tomatoes, sev and fresh coriander leaves. Also known as Aloo Tikki Chaat in North India, where its prepared without ragda. This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas,  daal , paneer, corn etc.
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For The Ragda 


1 cup Dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp Turmeric powder(haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala

2 tsp gur
1 tbsp imli , soaked
Salt to taste

For The Tempering (for The Ragda)
1/4 tsp  sarson or rai
6 kadi patta
a pinch of hing
2 tbsp oil

For The Patties


1 kg Potatoes
2 tbsp cornflour

Salt to taste


For Chutney

 1/4 cup phudina
1/4 cup dhania
1" adrak
1/2 tbsp lemon juice
1 tsp sugar
salt to taste

Other Ingredients


oil  for deep-frying

 

Method 
For the ragda

                             Soak the dried peas overnight.
                             Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
                             Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
                              Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.

                             Simmer for 10 minutes and keep aside.

For the patties

                       Boil, peel and grate the potatoes.
2                           Add the cornflour and salt and knead to a soft dough.
3                           Divide into 12 equal portions and keep aside.
4                           Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the          ground filling mixture on each circle.
5                           Bring together the edges in the centre to seal the filling inside the potato.
6                           Press lightly on top to make a patty.
7                           Repeat to make the remaining 11 patties.
8                           Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

1                           For serving, place 2 patties on a plate and pour the ragda over.
2                          Top with all the chutneys. Sprinkle the sev and onions on top.
3                          Serve immediately.



Tips
1                           For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
2                          You might need to add some more cornflour to the potatoes if they are not dry enough.


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