Ragda Pattice ( Know Your Dals and Pulses )

by Tarla Dalal

Added to 12 cookbooks
This recipe has been viewed 3239 times

What better way to consume white peas than in the form of an ever-favourite street-food – and that too when it comes in a healthy version!

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

For The Ragda
1 cup safed vatana (dried white peas) , soaked overnight
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
asafoetida (hing)
1/4 cup turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1 tbsp grated jaggery (gur)
1 tbsp soaked tamarind (imli)

For The Stuffed Patties
2 cups boiled and mashed potatoes
2 tsp cornflour
salt to taste
oil for cooking

To Be Mixed Into A Stuffing
3 tbsp grated coconut
3 tbsp chopped coriander (dhania)
1/4 tsp finely chopped green chillies
1 tsp sugar
salt to taste

For Serving
1/2 cup khajur tamarind (imli) chutney
1/4 cup green chutney
4 tbsp chopped onions

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the ragda

Drain the safed vatana, add 1 cup of water, salt and pressure cook for 4 whistles.
Heat the oil in a kadhai and add the mustard seeds, curry leaves and asafoetida.
When the seeds crackle, add all the other ingredients and 1¼ cups of water and mix well
Mashing the peas slightly so that the gravy thickens and simmer for 10 minutes and keep aside.

For the stuffed patties

Combine the potatoes, cornflour and salt together in a bowl and mix well.
Divide into 8 equal portions and keep aside.
Roll out each portion into a 75 mm. (3") diameter circle patting using your hands. Place 1½ tsp of the stuffing in the centre.
Bring together the edges in the centre to seal the filling inside the potato circle.
Repeat with the remaining potato mixture and stuffing to make 7 more stuffed patties.
Cook them on a non-stick pan till they turn brown on both sides turn golden brown in colour. Keep aside.

How to proceed

Place 2 patties on a serving plate and pour ¼th of the ragda over it.
Pour 2 tbsp of khajur imli chutney, 1 tbsp of green chutney and 1 tbsp of onions on top.
Repeat with the remaining patties and ragda to make 3 more servings.Serve hot garnished with coriander. Serve hot garnished with coriander.