Ragda Patties

Ingredients-

To Pressure Cook

• 4.5 cups dried white peas (safed matar), 300 grams, soaked in 4 cups water overnight
• 3 teaspoon salt
• 1.5 teaspoon turmeric
• 12 cups water 32 oz
• Tempering for White Peas Curry (Ragda)
• 3 tablespoon oil 15 ml
• 1.5 teaspoon cumin seeds
• 0.75 teaspoon hing asafoetida
• 12-15 large garlic cloves crushed using mortar-pestle
• 4.5 inch ginger crushed using mortar-pestle
• 3-6 green chilies crushed using mortar-pestle
• 3 teaspoon coriander powder
• 1.5 teaspoon cumin powder
• 0.75 teaspoon red chili powder or to taste
• 6 teaspoons jaggery powder
• 6 teaspoons tamarind paste
• 1.5 teaspoon salt or to taste

For the Patties

• 9-12 medium potatoes around 650 grams
• 2.25 cup poha (flattened rice), soaked for 5-10 minutes
• 6 tablespoons cornstarch
• 6 teaspoons grated ginger
• 3-6 green chili finely chopped
• 1.5-2.25 teaspoon salt adjust to taste
• 9-12 tablespoons oil to fry the patties, I used vegetable oil to fry the patties

To serve Ragda Patties

• cilantro chutney to garnish
• sweet tamarind chutney to garnish
• chopped onion to garnish
• chopped tomato to garnish
• chopped cilantro to garnish
• nylon sev to garnish
• chaat masala, kala namak (black salt), cumin powder to sprinkle on top

Instructions-

1- Soak dried white peas (white matar) overnight in 4 cups water.

2- In the morning, drain the water and transfer the soaked peas to pressure cooker.

3- Pressure cook with 1 teaspoon salt, 1/2 teaspoon turmeric and 4 cups of water for 2 whistles on high heat. Then lower the heat to medium-low and cook for 4 to 5 minutes more. Let the pressure release on its own.

If using an Instant Pot: high pressure for 20 minutes with natural pressure release.

4- Once the pressure releases naturally, open the cooker and mash some of the peas with a potato masher or using the back of your spoon. Set it to simmer on low while you make the tempering.

5- To make the tempering for the ragda, heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds.

Let them sizzle for few seconds and then add hing.

6- Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color.

7- Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water along with so that the spices don’t burn.

8- Cook the spices for 30 seconds and then transfer the tempering to the simmering ragda.

9- Also add the jaggery powder, tamarind paste and 1/2 teaspoon more salt (adjust to taste). Mix and let the ragda (peas curry) come to a slow boil. Turn off the heat.

10- Meanwhile soak poha in water for 10 minutes and then drain the water.

11- Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot: high pressure 12 minutes with NPR on a trivet with 1 cup water in the bottom of the pot.

PS: you should boil the potatoes at the same time while boiling the peas.

Once potatoes are boiled, peel the skin and then transfer to a large bowl. Mash the potatoes using a potato masher.

12- Add the soaked & drained poha, cornstarch, grated ginger, green chili and salt.

13- Mix everything well to form a smooth dough.

14- Make equal sized patties from the potato mixture. I got 10-12 patties of 65-70 grams each.

15- Heat 3 to 4 tablespoons of oil in a pan on medium-high heat. Once oil is hot, place the prepared patties into the pan.

16- Cook until the patties are golden brown from both sides (5 to 6 minutes each side).

To serve Ragda Patties place patties on a plate and then top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro.

Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top!