Ragda Patties

Commonly spelt as Ragda Pattice!!.   And saw this recipe at One Hot Stove .  Tastes as good as it does at a roadside eatery.  Try it out.

First - plan the dish a day before, because you will need to soak the peas overnight, or at least for 6-8 hours.  There are three components here - Ragda, Patties, Tangy-sweet sauce.

The Ragda
Dry peas - 1 cup
Onions - 1 - dice
Ginger - garlic paste - 1/2 tsp
Turmeric - 1/4 tsp
Red chilie powder - to taste ( remember this is a spicy dish)
Coriander powder - 1/2 tsp
Tomato Purée -  2 -3 tbsp (  you can also use tamarind paste instead)
Salt to taste
Oil - 1 tbsp

Pressure cook the soaked peas till tender and soft.

Heat oil in a wok

Add the diced onion, saute for a while till transparent. Do not brown.

Add the ginger-garlic paste

The powders and salt.

Add the cooked peas and tomato purée

You can crush a few of the cooked peas and add.

Simmer.  

The ragda should be slightly runny, so add water to the required consistency

Patties

Potato - 2 - boil

Bread slices - 2 ( or use cornflour - this serves as a binder)

Salt to taste

Chilie powder - to taste

Oil for shallow frying

Mash the boiled potato

Dip the bread slices in water briefly and then crush and add to the boiled potato

Add salt and chilie powder.

Mix well.

Make into balls and flatten to make the patties

Shallow fry to a golden brown on a hot pan

Tangy sauce

Tamarind paste - 2 tbsp

Grated Jaggery - 20 gms ( or more)

Chilie powder - 1/2 tsp

Mix to form a thick sauce

( Alternately - make a date tamarind sauce or use raisins)

Serving -

There are different ways the dish is served. You can cut the patties and put into the ragda mixture

or 

Serve the patties and ragda mixture side by side

or

Place the ragda mixture in a bowl and place the patties on top

Garnish with finely chopped onions, and corriander leaves.  And add the tangy sauce.