Ingredients:
For the Ragda:
  • White Vatana (Whole Dried White Peas) – 2 cups
  • Water – 6 cups
  • Salt to taste
  • Oil – 2 tbsp
  • Mustard Seeds – 1/2 tsp
  • Cumin Seeds – 1/2 tsp
  • Crushed Peanuts – 2 tbsp
  • Sesame Seeds – 1 tbsp
  • Asafoetida – 1/8 tsp
  • Turmeric Powder -1/4 tsp
  • Curry Leaves – few
  • Ginger – 2 tsp, minced
  • Garlic – 3 large cloves, minced
  • Green Chillies – to taste, minced
  • Onions – 1 cup, finely chopped
  • Tomato – 1 large, chopped
  • Rasam Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – 1/2 tsp
  • Lemon Juice – to taste
  • Cilantro – for garnish
For the Patties:
  • Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
  • Ginger/Green Chili Paste – 1 Tbsp
  • Roasted Cumin Powder – 2 tsp
  • Sugar – 2 tsp
  • Salt – to taste
  • Lemon Juice – 3 Tbsp or to taste
  • Cilantro (Coriander Leaves) – 20 sprigs, finely chopped
  • Corn Starch – 4 Tbsp
  • Oil – for pan frying
  • Makes approx 30 patties
Method:
  1. For the Ragda:
  2. Wash and soak the Vatana overnight in water.
  3. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker.
  4. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes.
  5. Allow the pressure to go down by itself.
  6. Heat Oil in a pan.
  7. Add Mustard Seeds and allow them to pop.
  8. Then the Cumin Seeds, allow them to turn a little golden.
  9. Add in Peanuts and Sesame Seeds and allow the Sesame Seeds to pop.
  10. Follow with Turmeric Powder, Asafoetida and Curry Leaves. Mix.
  11. Tip in the Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
  12. Add Tomatoes and cook for 2 minutes.
  13. Finally Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
  14. Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
  15. Garnish with Cilantro (Coriander Leaves) and Lime Juice.
For the Patties:
  1. Boil, peel and mash Potatoes.
  2. Add next 6 ingredients (Ginger/Green Chili Paste – 1 Tbsp, Roasted Cumin Powder – 2 tsp, Sugar – 2 tsp, Salt, Lemon Juice – 3 Tbsp, Cilantro (Coriander Leaves) – 20 sprigs, finely chopped) and mix well with hands.
  3. Add Corn Starch and mix well.
  4. Take a small portion (as big as you want the patty to be) and form a round and flat patty. Repeat for the rest of the mixture.
  5. Shallow fry patties with a little oil and brown both sides.
To assemble Ragda Patties:
  1. Place 1 to 2 patties in a flat bowl or dish.
  2. Pour Ragda over patties.
  3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.