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Crisp potato patties with peas curry

RAGDA PATTIES 

Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight.

Add 1 tbsp of oil & ginger, garlic and chilies & saute for a minute. Add hing.

Add ¼ tsp red chilli powder ½ tsp salt ¼  tsp turmeric ¾ tsp garam masala.

Pour 2¾ to 3 cups water and give a good stir. Cover the pressure cooker.

Boil the potatoes until fork tender.

Mash the cooked peas slightly and add 1 tbsp tamarind & 1 tbsp jaggery.

Peel the boiled potatoes.

Add 1 spoon chaat masala. ½ spoon salt 1 to 2 green chilies 1 tbsp coriander leaves.

Mix together & Flatten to make patties.

Roll patties in 2 tbss poha powder & press them slightly. Pour 1 spoon oil to a hot pan & spread it well.

Fry them on both the sides until crisp and golden

Or Air fry them at 180 C for 20 mins, turning after 10 mins.

Pour 2 ladles of ragda in a serving plate. Add chutneys & place 2 pattice. Add chutneys & sprinkle sev, chaat masala, tomatoes, onions & coriander leaves. Ragda pattice is ready to serve.

SIMILAR RECIPIES

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01 PAV BHAJI RECIPE

02 DAHI VADA RECIPE

03 BHEL PURI RECIPE