Ragda Pattice

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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 patties.

Ingredients:

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.

Other Ingredients

1/2 cup Green Mint chutney

1/2 cup Imli chutney

1 cup Nylon Sev

1 cup Onions(chopped)

Method: 
For the ragda
Soak the dried peas overnight.

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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.

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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.

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Switch off the gas and let it cool,now add imli chutney and mix well.Add in all the other ingredients for the ragda adding more water if required. Mix well.
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Keep aside.

For the pattice:

In a plate,mix boiled potatoes, green chilli,ginger,garlic paste,mashed green peas,salt and 2 tbsp corn flour.

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Knead to a soft dough.

Divide into 12 equal portions,press to form tikki,roll in cornflour.

Repeat to make the remaining 11 patties.

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Shallow fry on a non-stick pan till the patties are golden brown and crisp.

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Remove on absorbant paper,keep aside.

For serving, place 2 patties on a plate and pour the ragda over.

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Top with all the chutneys.

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Sprinkle the sev and onions on top.

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Serve immediately.

Happy Cooking !!!

Sameera.

 

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