Ragada Patties/pattice –

Ingredients –

For ragada you need -

Dried white peas/white vatana – 1 cup

Chopped coriander – 1/4^th bowl

Tamarind pulp – 1 t-spoon

Jaggery – 1 tb-spoon or to taste

Goda masala/kaala masala – 1 t-spoon

Red chili powder – 2 t-spoons or to state

Turmeric powder – 1/4^th t-spoon

Ginger paste – 1 t-spoon

Garlic paste – 1 t-spoon

Garam masala – ½ t-spoon

Oil – 1 tb-spoon

Mustard seeds – 1/8^th t-spoon

Asafetida – a pinch

Salt to taste

For aloo tikkies/patties –

Boiled potatoes – 4 medium size

Ginger paste – ½ tspoon

Garlic paste – 1 t-spoon

Green chili paste – 1 and ½ t-spoon

Salt to taste

Oil for shallow frying

For serving –

Onion – 2, finely chopped

Chopped coriander – ½ bowl

Lime/lemon juice – 2 tb-spoons

Fine sev – 1/4^th bowl

Tamarind chutney

Pudina/mint chutney

Procedure –

Ragda -

1. Wash vatana and soak in lukewarm water for 6-8 hours.

2. After 8 hours add turmeric powder, asafetida and salt and cook vatana for 15 minutes in a pressure cooker.

3. Heat oil in pan. Add mustard seeds and let them splutter. Add ginger-garlic paste and sauté for 5 minutes.

4. Add cooked ragada, kaala masala/goda masala, red chili powder, garam masala, tamarind pulp and jaggery. Boil for 5 minutes, add chopped coriander, mix well and turn off the heat. Ragada is ready.

Patties/pattice –

Mash boiled potatoes. Mix in ginger, garlic, green chili paste, salt and lime/lemon juice. Form patties and shallow fry on hot tava from both the sides.

Serving -

Place 2 patties in a plate. Pour hot ragada on it. Spread finely chopped onion, chopped coriander, sev, tamarind chutney and little mint chutney.

Note :

1. At the time of serving patties and ragada should be hot.

2. If you don’t like mint flavor, you can use coriander chutney instead.

3. If kaala masala/goda masala is not ready, replace it with garam masala and make a powder of seasame seeds and dry grated coconut and add into ragada. This will also taste good.