Ragda Patties Recipe (Ragda Pattice Recipe)

• 1 cups Dried Yellow Peas / Vatana
• 1 tsp Turmeric Powder
• 1 tsp Salt
• 4 cups Water

For Tempering

• 2 tbsp Sunflower Oil
• 1 tsp Cumin Seeds
• 2 tbsp Ginger Garlic Paste
• 2 no Green Chilli (chopped finely)

For Ragda Curry

• 1 large Onion (peeled and chopped finely)
• 2 tsp Red Chilli powder
• 2 tsp Coriander Powder
• ½ tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Garam Masala powder
• 2 tsp Chat Masala powder
• 3 medium Tomatoes (chopped finely)
• 3 tbsp Coriander Leaves (chopped finely)
• Salt to taste

For Serving Ragda Pattice

• 8 no Aloo Tikki
• 4 tbsp Tamarind Chutney (Imli Chutney)
• 4 tbsp Green Chutney
• ½ cup Onions for Garnishing (peeled and chopped finely)
• ½ cup Tomatoes (chopped finely)
• 4 tbsp Coriander Leaves

1. 1

   Cook Vatana - Soak dried peas or dried vatana over night or upto 8 hours. Drain it and add it to pressure cooker. Add some salt and ½ tsp of turmeric powder and pressure cook it for 3 whistles and simmer for 10 mins. Then Switch off the flame and let the steam go all by itself. Now open the pressure cooker and set that aside.

2. 2

   Tempering - Now for the masala. Heat oil add cumin, ginger garlic paste, green chillies and temper the oil.

3. 3

   For Ragda Curry - Add in onions and sprinkle some salt so that the onions cook faster. Cook it till golden brown. Now add chilli powder, coriander, chat masala, cumin, garam masala , turmeric powder and mix well. Add in tomatoes and cook untill it gets mushy. It will take around 5 mins.

4. 4

   Now add in the cooked peas along with the water and mix well. Add some water if needed. Let it simmer for 10 mins untill all the flavours mingle together. Garnish with coriander leaves and serve with roti or make some ragda pattice.

5. 5

   To make Ragda Pattice - Take a shallow plate and add 2 aloo tikki over it . You can add as per you requirement. Now pour 1 cup of the prepared ragda all over the sides. Now top with 1 tbsp tamarind chutney, 1 tbsp green chutney, 1/8 cup onions, 1/8 cup tomatoes and 1 tbsp coriander leaves. Serve hot.