Ragda Patties Recipe

Ingredients
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 for Ragda

Wash and pressure cook peas in water till well done.
Cool 3 tbsp. peas for blend.
Blend together cooled peas, green chillies, mint, coriander
Heat oil, add paste. Fry for a minute.
Add dry masalas, fry further 2-3 minutes.
Add peas, water and bring to boil.
Summer for 7-8 minutes till gravy thickens.

Method for Patties

Mix all ingredients well with hand.
Knead lightly.
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.)
Roast few at a time on a greased hot griddle.
Turn once to roast other side, making them crisp and golden brown. Keep aside.

To Serve

Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.
Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd.
Sprinkle cumin, salt to taste.
Garnish with coriander and chopped onion. Serve hot.