For patties
- 1/2 kg boiled and mashed potatoes
- 2 to 3 bread slices (for crispiness)
- salt to taste
- 1/2 kg safed vatana (dried white peas)
- turmeric powder (haldi)
- 1 tsp each, ginger (adrak) paste and garlic (lehsun) paste
- chilli powder, salt
- 1 onion
- 2 tomatoes (optional)
- 2 tsp garam masala
- 1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour, deseed and grind them. Strain to get a smooth paste),
- 1/4 cup tamarind (imli) pulp
- 1/4 cup jaggery (gur) or sugar
- coriander (dhania)
- green chillies (amount varies as per the taste)
- a pinch of salt
- 1 tsp cumin seeds (jeera)
- yellow thin sev
- finely chopped coriander (dhania)
- finely chopped onions
- crushed puris of pani puri(optional).
Method:Soak white peas overnight. Or if you're in a hurry, soak them in warm water for 4 hours. Wash and add some salt and water. Pressure cook until soft.
Just for a moment and squeeze them to dip bread slices in water to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of mixture and flatten them.
Heat a griddle. Pour some oil. Arrange patties on hot griddle. Turn upside down once to brown patties. Shallow fry the patties until brown and crisp.
Chop onion and tomato.
Heat 1 tbsp oil in a pan. Add onion pieces, for a minute saute. Then, the tomatoes, ginger - add garlic paste and fry.
The boiled peas, chili powder, salt and add some water to desired consistency. Cover and cook for 10 minutes. ragda is ready.
Everything into a fine paste with water, grind the ingredients of jelly. Similarly, make the spicy sauce.
To serve, arrange in a dish patties, put anything on top ragda. Add sweet chutney and spicy sauce.
Thin sev, coriander leaves, garnish with onions and crushed puris
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