Ragda Patties

Ingredients

• 250g white vatana (dried white peas)
• 500g potatoes
• 2 tbsp cornflour
• 1 green chilli
• 1/2 tsp cumin seeds (jeera)
• 10 Curry leaves (kadhi patta)
• 2 tsp garam masala powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric (haldi)
• 1 tbsp oil to fry
• salt as per taste

Method

Soak vatana in water for about six hours and boil with haldi till done. Add salt, mash a little. Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt. To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.

Heat the tava, put a little oil on it just to avoid sticking & cook the pattice gently on both sides on slow or medium heat. Keep aside. Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and garam masala Powder to make vaghar. Add the peas to this. Just before serving, take pattice and pour ragda on it.

Serve hot with tamarind chutney and sliced onions, and garnish with coriander.