Ragda Pattice

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Recipe

Ingredients

1 cup	dried white peas
2	medium potatoes
1 medium	onion, finely chopped
2 medium	tomatoes, finely chopped
1	green chili, finely chopped
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 teaspoon	amchur (dry mango) powder
1 tablespoon	oil
2 tablespoons	fresh coriander leaves, chopped
—	salt to taste
—	oil for shallow frying

Instructions

1. 1 Rinse and soak the dried white peas overnight or for at least 8 hours.
2. 2 Drain the soaked peas and pressure cook with 3 cups of water and a pinch of salt until soft.
3. 3 Boil the potatoes until tender, peel, and mash them.
4. 4 In a pan, heat 1 tablespoon of oil and sauté the chopped onion until translucent.
5. 5 Add ginger-garlic paste and green chili, sauté for another minute.
6. 6 Add chopped tomatoes and cook until they become soft.
7. 7 Mix in turmeric, red chili, cumin, coriander, and garam masala powders, and cook for 2 minutes.
8. 8 Add the cooked peas, salt, and amchur powder, and simmer for 5-7 minutes until the ragda thickens.
9. 9 In a bowl, mix mashed potatoes with salt and half of the chopped coriander leaves.
10. 10 Shape the potato mixture into small patties.
11. 11 Heat oil in a pan and shallow fry the patties until golden brown on both sides.
12. 12 To serve, place the patties on a plate, pour the ragda over them, and garnish with remaining coriander leaves.