Ragda Patties

Mumbai street-food.

A fulfilling meal that has a layered combination of different masalas that will, for sure, make your mouth water.

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Serves 5-6 people

Ingredients for Ragda:

• 3 cups white vatana (peas), soaked overnight

• 1 tbsp oil

• 1/2 tsp turmeric powder

• 1/2 tsp garam masala

• 1/2 tsp black salt

• 3 green chili minced

• salt to taste

Ingredients for Patties:

• 6 potatoes boiled, peeled, and mashed

• 1 tsp grated ginger

• 5 green chili minced

• 1/2 cup bread crumbs

• salt to taste

• oil to shallow fry

Ingredients for garnishing:

• 1/2 cup coriander chutney

• 1/2 cup tamarind chutney

• 1/2 cup sev

• 1/2 cup finely chopped onions

• 1/2 tsp red chili powder

• 1/2 tsp cumin powder

• 1/2 tsp chaat masala

Method for Ragda and Patties

1. Pressure cook all ingredients except oil and salt, black salt until tender.

2. Mash the mixture and keep aside. In medium hot oil, add the salts and pour over the mashed mixture. Add water and mix well. Consistency should neither be thin or thick.

3. For patties, mix all ingredients except for oil and form patties.

4. Shallow fry these patties and keep them aside.

Serve Ragda patties as shown in the picture:

Add a ladleful of ragda to a plate. Top it with coriander and tamarind chutney. Add 2 patties on top of this and layer it another ladleful of ragda. Sprinkle with onions and layer in the following manner: coriander and tamarind chutney, sev, all dry masalas and serve.