Ragda Patties

For Ragda:



1 1/2 cup dehydrated white peas, soaked overnight

3 cup water (saved from the boiled peas)

1 tbsp. oil

3 green chillies

1 tbsp. chopped coriander

1 tbsp. chopped mint

1/4 tsp. blacksalt

1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.



For Patties:



4 potatoes boiled, peeled, mashed

1/4 cup semolina (rawa)

1/2 cup bread crumbs

8-10 green chillies crushed fine

1 tsp. ginger grated

1 tbsp. oil

1/4 tsp. turmeric powder.

Salt to taste

Oil to shallow fry patties.



METHOD:



Method for Ragda:

1-Wash and pressure cook peas in water till well done.

2-Cool 3 tbsp. peas for blend.

3-Blend together cooled peas, green chillies, mint, coriander

4-Heat oil, add paste. Fry for a minute.

5-Add dry masalas, fry further 2-3 minutes.

6-Add peas, water and bring to boil.

7-Simmer for 7-8 minutes till gravy thickens.



Method for Patties:

1-Mix all ingredients well with hand.

2-Knead lightly.

3-With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)

4-Roast few at a time on a greased hot griddle.

5-Turn once to roast other side, making them crisp and golden brown. Keep aside.



To Serve:



1-Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.

2-Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.



2-Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd. 3-Sprinkle cumin, salt to taste. 4-Garnish with coriander and chopped onion. Serve hot.