Ingredients:
For Ragda:
1½ cups dried Peas, soaked overnight
1 large Onion, finely chopped
1 large Onion, finely chopped
2 large Tomato, finely chopped
1 tsp Ginger Paste or 1 heaped tsp grated fresh Ginger
3-4 Green Chillies, finely chopped
1½ tsp Tamarind Paste or 1 large marble sized Tamarind Pulp soaked in ¼ cup of hot water and juice extracted
½ tbsp Jaggery(bellam)
2-3 heaped tbsp Coriander Leaves, finely chopped
Salt to taste
½ tsp Turmeric Powder
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Chilli Powder
1 tsp Garam Masala
For Tadka/Tempering:
1 tsp Mustard Seeds
½ tsp Jeera/Cumin Seeds
Few Curry Leaves (Optional)
¼ tsp Hing/Asafoetida
1 tbsp Oil
For Patties :
3 large Potatoes, boiled, peeled and mashed
½ - ¾ cup Bread Crumbs
1 heaped tbsp Corn Flour
Salt to taste
Oil for shallow frying
½ tsp Haldi/Turmeric Powder
½ tsp Coriander Powder
½ tsp Chilli Powder
½ tsp Garam Masala
Other Ingredients Need:
½ - 1 cup Sweet Date and Tamarind Chutney
½ - 1 cup Green Coriander and Mint Chutney
1 cup Sev/Deep fried crunchy gram flour noodles (easily available in any Indian grocery store)
1 cup Onion, finely chopped
1 cup Tomato, finely chopped
½ - ¾ cup Coriander Leaves, finely chopped
Lime wedges
Method:
Patties:
Boil the potatoes and peel the skin. Mash them well free of lumps.
Add the salt and the dry mango powder. Mix well.
Cook this in a non stick pan on very low heat until quite dry.
Remove from the pan and transfer to a flat dish. Allow to cool.
In the pan toss the green gram sprouts, green chillis and some salt.
Pinch out four large balls of the mashed potato.
Pat
one portion flat in your palm and shape in a shallow cup. Place some of
the filling inside and roll to cover the filling well.
Flatten this in a thick disc.Repeat the process with the other portions of the potato.
Press them lightly in the bread crumbs.
Heat a flat non stick pan. Place the patties well apart and fry in little oil until both sides have browned well.
Remove from the pan and place them on kitchen tissues to remove excess oil.
For the ragada:
Soak the yellow peas overnight. Wash in few changes of water and pressure cook until they are soft.
Chop the onions very fine.Puree the tomatoes and add the tamarind pulp to it.Heat the oil in a pan.
Add the onions and sauté them until translucent. Add the chilli paste and ginger paste and cook till they blend.Pour the tomato puree and tamarind pulp. Add some water and cook until the raw taste subsides.
Add to the cooking liquid the peas, salt and cumin powder.
Cook until the gravy thickens slightly. It is usually on a rare gravy.
Remove from the stove.Temper with cumin seeds crackled in oil and the curry leaves.Place the patties in a serving plate. Pour the ragada over it to almost immerse the pattice.
Top with the khajur imli chutney and the mint chutney and sev.
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