Ingredients (Serves 3 – 4)
For the ragda
1. White peas (vatana) – 1.5 cups, soaked in enough water for 8 hrs and pressure-cooked for 1 – 2 whistles or until soft
2. Oil – 1.5 tbsp
3. Onion – 1/2 – 3/4 cup, finely chopped
Ginger-garlic paste – 1.5 tsp
4. Turmeric powder- 1/2 tsp
Chilly powder – 1/2 tsp
Coriander powder – 1.5 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
5. Tomato – 2 small, pureed
6. Green chutney (recipe below) – 2 tsp
7. Hot water – As required
8. Salt – To taste
9. Chat masala – 1/4 – 1/2 tsp or lemon juice – 1 tsp
For the aloo patties (Makes 10 – 12)
10. Potato / aloo – 2 large
Green chilly – 1, minced
Cilantro – 2 tbsp, finely chopped
Turmeric powder – 1/2 tsp
Cumin powder – 1/2 tsp
Corn flour – 1.5 tsp
Salt – To taste
11. Sweet tamarind chutney – As required (I used store-bought)
Green chutney – As required (Recipe below)
Curd – 1/2 – 3/4 cup combined with 2 – 3 tsp sugar (meethi dahi)
Onion and tomato – 1/2 cup each, finely chopped
Fine or medium sev – 1/2 – 3/4 cup
Roasted cumin powder – As required
Chilly powder – As required
Cilantro, finely chopped – As required
1. Pressure cook the potatoes in a pressure cooker adding enough water. Drain excess water and peel off the skin. Mash them well using the back of a spoon or a potato masher. Add minced green chilies, cilantro, turmeric powder, cumin powder, corn flour and salt. Mix well. Shape into 10 medium –sized balls and flatten slightly to form patties.
2. Heat 1.5 tbsp oil in a pan and fry the potato patties on both sides until golden brown. Set aside.
3. Meanwhile heat 1.5 – 2 tbsp oil in a heavy-bottomed pan. Add chopped onion, little salt and saute until transparent. Add ginger-garlic paste and continue to saute until the raw smell is gone. Bring down the heat to low.Add the spice powders numbered 4 and cook for a minute. Add tomato puree and cook for a few minutes at medium until the oil separates. Add green chutney (optional) and mix well. Next add cooked white peas along with the gravy (add more water,if required). Add salt, to taste. Bring to a boil and cook covered for about 8 – 10 minutes at medium-low heat until thick. Add 1/2 tsp chat masala or lemon juice. Switch off.
4. To layer – Place the potato patties in a serving plate. Top with the prepared curry followed by chopped onion, tomato, cilantro, sweet yoghurt, tamarind sauce, green chutney and sev. Serve immediately.
Cilantro – 1 small bunch
Mint leaves – 1/2 cup
Sugar – 1/4 tsp
Ginger – 1/4 inch
Green chillies – 1 – 2 small , seeded
Lemon juice – 2 tsp or to taste
Water – 1 – 2 tbsp (if required)
Salt / black salt– To taste
Wash the cilantro and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt, sugar and lemon juice. Serve immediately.
Thanks for this delish recipe! My mouth is watering at the photos, they’re fantastic!
You have mentioned corn flour to be used in potato patties. U have not mentioned when to use it. I am an ardent follower of your recipes
Add it along with the other ingredients numbered 10..I have updated the recipe. Thanks for pointing it out!