Ragda Patties

Preparation Time: 15 mins
Cooking Time: 45 mins
Makes 4 plates
Ingredients
For The Stuffed Patties

• 2 cups boiled , peeled and mashed potatoes
• 2 tsp cornflour
• salt to taste
• oil for cooking

To Be Ground Into A Mixture For The Stuffing

• 1 cup chopped mint leaves (phudina)
• 2 tbsp chopped coriander (dhania)
• 1/2 tbsp roughly chopped green chillies
• 1/2 ginger (adrak)
• 1 tsp lemon juice
• 1 tsp sugar
• salt to taste

For The Ragda

• 1 cup safed vatana (dried white peas) , soaked overnight
• salt to taste
• 1 tbsp oil
• 1 tsp mustard seeds ( rai / sarson)
• 6 to 7 curry leaves (kadi patta)
• a pinch asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 2 tsp ginger-green chilli paste
• 1 tbsp grated jaggery (gur)
• 1 tbsp soaked tamarind (imli)

For The Topping

• 4 tbsp khajur imli ki chutney
• 8 tbsp sev , readily available in the market
• 4 tbsp finely chopped onions

Method
For the stuffed patties

1. Combine the potatoes, cornflour and salt in a bowl and mix well.
2. Divide the potato mixture into 8 equal portions and roll each portion into a 75 mm. (2 ½ ") diameter circle. Place 1 tsp of the prepared stuffing in the centre.
3. Bring together the edges in the centre to seal the filling inside the potato circle.
4. Repeat with the remaining potato mixture and stuffing to make 7 more stuffed patties.
5. Cook the patties on a non-stick tava (griddle), using a little oil, till they turn brown in colour from both the sides. Keep aside.

For the ragda

1. Drain the safed vatana. Add the salt and 11/2 cups of water and pressure cook for 4 whistles.
2. Before opening the lid allow the steam to escape. Keep aside.
3. Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and asafoetida.
4. When the seeds crackle, add all the remaining ingredients along with the cooked safed vatana and ¾ cup of water, mix well while mashing the safed vatana slightly so that the gravy thickens.
5. Simmer for 10 minutes, while stirring twice in between and keep aside.

How to proceed

1. Just before serving, place 2 patties in a plate and pour 1/4th of the hot ragda over it.
2. Top it with 1 tbsp khajur imli ki chutney, 2 tbsp of sev and 1 tbsp of onions.
3. Serve immediately.