This dish actually makes a complete meal and one that takes very little cooking.
You can also have just the ragda topped with the onion and chutneys with pav instead of the pattice.
For The Ragda
1 cup Safed Vatana (dried white peas)
1 tbsp Oil.
1/4 tsp Asafoetida.
1/4 tsp Haldi powder
1/2 tsp Chilli powder
2 tsp Dhana-Jeera Powder.
2 tbsp Imli Chutney.
salt to taste
For The Pattice:
4 cups Potatoes(Boiled and mashed)
1 cup Green peas (Boiled and mashed)
6 tbsp cornflour
2 tbsp Green chilli,ginger,garlic paste
salt to taste
Oil for shallow frying.
1/2 cup Green Mint chutney
1/2 cup Imli chutney
1 cup Nylon Sev
1 cup Onions(chopped).
1/4 cup Coriander Leaves (chopped)
For the ragda:
Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water,chilli powder,salt & dhania jeera powder, pressure cook for 4 whistles.
Or until the peas are soft.
Prepare the tempering by heating the oil, add asafoetida.Add cooked peas and mix well mashing the peas slightly so that the gravy becomes thicker.Simmer for 10 minutes.
Switch off the gas and let it cool,now add imli chutney and mix well,add more water if required. Mix well.
For the pattice:
In a plate,mix boiled potatoes, green chilli,ginger,garlic paste,mashed green peas,salt and 2 tbsp corn flour.
Knead to a soft dough.Divide into 12 equal portions,press to form tikki,roll in cornflour.Repeat to make the remaining 11 patties.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.
Remove on absorbant paper,keep aside.
For serving, place 3 pattices in each plate.
Pour the ragda over.
Top with both the chutneys.
Sprinkle the sev,chopped onions and coriander Leaves on top.
Happy Cooking !!!