Ragda Patties / Potato cakes with Spicy Peas Gravy

 This is another famous chaat / Street food of India. This is a potato patties served along with the Ragda – white peas curry along with the chopped onion and sev.

  I like to have all the chaat . This was one of  my long to do list. I made this laste week and enjoyed a lot.

This dish is actually a complete meal and one that takes very little cooking if preplanned and soaked the peas a day before.

Requirements :

For Ragda :

White peas / Yellow peas – 1 cup

Onion – 1

Green chillies – 2

Chilli powder – ½ tsp

Turmeric powder – ¼ tsp

Garam masala – ½ tsp

Salt as required

Tamarind  – marble size

Ginger garlic paste – 1 tsp

Oil – 1 tbs

For potato patties :

Potatoes – 6

Bread slices – 4

Salt as required

Chopped green chillies – 1 tbs

Oil for shallow frying

For serving :

Chopped onion

Sev

Sweet chutney

Green chutney

Coriander leaves

Method :

Making of Raggda :

Wash and Soak the yellow peas overnight and pressure cook with 2 cup of water.

Soak the tamarind in a cup of water and extract the juice.

Heat oil in a pan , add chopped onion and green chillies , sauté well.

When the onion turns translucent , add in the ginger garlic paste and sauté for a minutes.

Add the chilli powder and turmeric powder and sauté once.

Add in the cooked peas along with the water.

Add the required salt and let it simmer for five minutes.

Add in the tamarind extract and garam masala , simmer for few more minutes till the raw smell leaves out.

By this time the greavy will be thickened slightly.

Spicy peas gravy or ragda is ready.

Making of patties :

Pressure cooks the potatoes and peel off the skin.

Mash the potatoes and add in the chopped bread pieces , salt and green chillies.

If sticks to hand , add a tablespoon of corn flour and mix well.

Mix well and make into smooth dough like consistency.

Shape into round balls and flatten slightly.

It can be deep fried  but I shallow fried I nthe tawa with less oil.

Shallow fry on both sides till crisp and golden brown.

Serving :

Arrange two or more patties in the serving pate.

Pour a ladle full of ragda on top of the patties.

Sprinkle chopped onion , coriander leaves and sev on top.

Sweet and green chutney can be added , but I didn’t add the chutneys.

Serve immediately when still warm.

Ragda patties is ready to serve.

Note :

The ragda and patties can be made a day before serving. Warm and serve as required.