Servings: 3-4

Ingredients:  

To Pressure Cook: 

• 1 cup dried white peas, soaked overnight 

• 1 teaspoon salt 

• 4 cups water   

For The Patties:  

• 500g boiled potatoes 

• 1 tablespoon ginger-garlic paste 

• 1/4 teaspoon chaat masala 

• 1 green chilli, finely chopped 

• 1/4 teaspoon turmeric  

• 1/4 teaspoon salt 

• 1/2 teaspoon cumin powder 

• 1/4 cup rice flour or poha flour 

• 2 tablespoons coriander leaves 

• 1/4 cup oil  

For The Ragda (Peas Curry): 

• 2 tablespoons oil 

• 1/2 teaspoons cumin seeds 

• 1 tablespoon ginger-garlic paste 

• 1 green chilli, finely chopped 

• 1/2 teaspoon turmeric 

• 1/2 teaspoon chilli powder 

• 1 tablespoon coriander powder 

• 1/2 teaspoon cumin powder 

• 1 cup water 

• 1/4 cup mashed potato 

• Hot water as required 

• 1 teaspoon garam masala 

• 1/2 teaspoon chaat masala 

• Coriander leaves  

To Serve Ragda Patties:

• Green chutney  

• Sweet tamarind chutney  

• Chopped onion  

• Chopped coriander 

• Nylon sev  

Method: 

Pressure Cook the White Peas: 

1. Add soaked white peas, salt, and water to a pressure cooker. 

2. Cook for 3-4 whistles or until the peas are soft but not mushy. 

3. Set aside.  

Prepare the Patties: 

1. Mash the boiled potatoes in a bowl. 

2. Save 1/4 cup of mashed potato for later use. 

3. Add ginger-garlic paste, chaat masala, chopped green chilli, turmeric, salt, cumin powder, and coriander leaves. 

4. Mix well and add rice flour or poha flour for binding. 

5. Divide the mixture into equal portions and shape them into patties. 

6. Heat oil in a pan and shallowly fry the patties until golden brown and crisp.

7. Remove and set aside.

Make the Ragda (Peas Curry): 

1. Heat 2 tablespoons oil in a pan. 

2. Add cumin seeds and let them splutter. 

3. Add ginger-garlic paste and sauté for a minute. 

4. Add chopped green chilli, turmeric, chilli powder, coriander powder, and cumin powder. Mix well. 

5. Add 1 cup of water and cook the masala on low heat. 

6. Add the cooked peas and 1/4 cup of boiled potatoes, mash, and cook. 

7. Adjust the consistency with hot water as required. 

8. Add garam masala, chaat masala, and chopped coriander leaves. 

9. Simmer for 5 minutes.  

Assemble and Serve: 

1. Pour hot ragda on a plate. 

2. Place two patties on the plate and pour hot ragda over the patties. 

3. Drizzle green chutney and sweet tamarind chutney on top. 

4. Garnish with chopped onion, coriander, and nylon sev.