Breakfast Snacks I Appetizers

RAGDA PATTICE I POTATO PATTIES WITH WHITE PEAS CURRY

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INGREDIENTS I RAGDA
3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Water

INGREDIENTS I POTATO PATTIES
1 Tbsp Oil
10 Boiled Potatoes
2-4 Tbsp Corn Flour
1/4 Cup Mint Leaves / 1 Tbsp Mint Powder
1/4 Cup Coriander Leaves
2 Tbsp Ginger – Garlic – Green Chilli Paste
1/2 Tsp Dry Mango Powder (Amchur)
Salt to taste

INGREDIENTS I OTHER
Cups Yogurt (Skip for Lactose Intolerance/Vegan)
Ketchup / Date Tamarind Chuntey
1 Green Spicy Chutney
Nylon Sev
Sugar/Rock Salt

METHOD I RAGDA

  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.

METHOD I POTATO PATTIES

  • Boil the Potatoes in a pressure cooker. Cool them completely and peel the skin. You can do this the previous day/night and store in the fridge.
  • Add the Potatoes in a deep mixing bowl.
  • Add finely chopped Mint & Coriander Leaves. I added Dry Mint Powder I had, instead.
  • Also add the Ginger – Garlic – Green Chilli Paste.
  • Also add Amchur powder along with Salt.
  • Mash and mix everything together.
  • If the dough feels moist add Cornflour to this. Cornflour helps in binding. You can otherwise skip this.
  • You can add boiled green peas, carrots or other veggies too. But since we are making street style Ragda Pattice, we will skip them this time.
  • Now divide the dough into equal parts, roll them into balls and then flatten them into small but thick patties, like Burger patties.
  • Spread some cornflour/rice flour on a plate and cover both sides of the patty very lightly.
  • On a hot griddle/tava, spread oil and place these patties.
  • On a medium flame, cook both sides evenly until they brown well.

ASSEMBLING & SERVING SUGGESTION FOR RAGDA PATTICE

  • Lay a Potato patty on a plate or wide bowl.
  • Pour the hot White Peas curry over it.
  • Top with some smoothened out Yogurt. You can add either Sugar or Rock Salt to Yogurt depending on the taste you prefer.
  • Spread some Spicy Green Chutney and/or Sweet & Sour Date Tamarind Chutney.
  • Add chopped Onion, Tomatoes, Mint & Coriander Leaves.
  • Garnish with some Nylon Sev or some crispy puris if you have them.
  • There are so many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing.
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Potatoes to boil
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Mashed Potatoes
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Dry Mint Powder
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Rolled & Flattened Patty
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Cook well until brown on both sides
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Patties ready to be curried!
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Crisp exterior
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Ragda Pattice
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Ragda
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Ragda for the Pattice
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Blend of flavours

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