Ragda Patties ( Chaat Recipes )
by Tarla Dalal
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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, french beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.
- 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.
- Boil, peel and grate the potatoes.
- Add the cornflour and salt and knead to a soft dough.
- Divide into 12 equal portions and keep aside.
- Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.
- Bring together the edges in the centre to seal the filling inside the potato.
- Press lightly on top to make a patty.
- Repeat to make the remaining 11 patties.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp.
- For serving, place 2 patties on a plate and pour the ragda over.
- Top with all the chutneys. Sprinkle the sev and onions on top.
- Serve immediately.
- For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
- You might need to add some more cornflour to the potatoes if they are not dry enough.
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