Yield / Serves
4-5 large potatoes, boiled
1/2 cup boiled fresh green peas
1/2 cup dried breadcrumbs
1 tsp green chilli & ginger paste
4 tbsp chopped cilantro â€“ chopped finely
salt to taste
lemon juice â€“ to taste
oil for shallow frying
1 cup dried whole yellow peas
1 small onion, minced
1 tsp ginger-garlic paste
1/2 tsp turmeric
1 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tbsp jaggery
salt to taste
1 tbsp oil
1 tbsp tamarind paste
Soak the dried peas overnight in water, then cook/boil them on the stove-top or pressure cooker till fully cooked.
To make the Ragda, heat oil in a wok and saute the onion for a few minutes till translucent. Add the ginger-garlic paste and saute for a minute more.
Add salt, turmeric, chilli powder, cumin powder, coriander powder and saute for a few seconds till spices are aromatic.
Then add the cooked peas, 2 cups water, tamarind and jaggery.If you do not find jaggery, you can use sugar instead
A little bit of sweet adds a nice touch to the other spices in the gravy, without making it sweet.
Let the gravy boil on medium heat. Check for taste, then lower the flame, add more water if needed, so thereâ€™s enough liquid to load over the patties
It should not be dry. Mash some of the peas to make the curry thicker if needed. Once done, set it aside for later use.
To make the patties, add boiled potatoes, green peas and salt, then knead everything together to mash well.
Add the remaining spices. Form patties with the potato mixture
Then shallow fry the patties in a small amount of oil and drain on paper towels.
To assemble the dish while serving, place 2 patties on a plate.
Top with a generous helping of the Ragda. Then garnish with Imli chutney, Green chutney, chopped onion, coriander and sev and serve hot!
How useful was this post?
Click on a star to rate it!
Rated 5 based on 1 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp