Ingredients for Ragda

• 250 gm white peas
• ½ cup onion paste
• 1 cup tomato puree
• 2 tsp ginger garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp red chili powder
• ½ tsp chat masala
• salt to taste
• ¼ tsp turmeric powder

Method

Soak the peas overnight. Next day, pressure cook the peas with salt and turmeric powder for 1 whistle on high flame and another whistle on simmer. Turn off the flame and let it cool down. In a pan, sauté the onion paste till you get a nice aroma. Then add ginger garlic paste and sauté till the raw smell is gone. Now add the tomato puree, cumin and coriander powders. Sauté for about 3 minutes. Now add garam masala, chat masala and chili powder and sauté for a minute till everything is mixed together. Add the cooked peas and cook for a while till the spices are mixed into the peas. Adjust the salt.
Serve hot

Ingredients for patties

• 500 gm steamed potatoes, mashed with the skin.
• 2 tbsp brown rice flour
• 1 green chili
• ½ tsp cumin seeds (jeera)
• 10 curry leaves (kadhi patta)
• 2 tsp garam masala powder
• ½ tsp red chili powder
• ¼ tsp turmeric (haldi)
• salt as per taste

Method

To the potato mash, add brown rice flour, finely cut green chilies and salt. To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.

Heat the tava & cook the pattice gently on both sides on slow or medium heat. Keep aside. Roast jeera, kadhi patta, chili powder and garam masala. Powder to make ragda. Add the peas to this. To serve, take pattice and pour ragda on it.

Serve hot with tamarind chutney and sliced onions, and garnish with coriander.

Serves 6-8