Ragda patties or masala puri …

On my way home after picking my husband from the train station, I asked him if he wanted to have ragda patties or masala puri for dinner. 2 great options, music to his ear.  He said he wanted to eat ragda patties as it would be nice and hot in the cold weather (it was raining then). So finally decided to make RP 🙂

Ingredients

For The Ragda
1 cup vatana (dried peas) (i used green peas)
1/2 onion, finely chopped
3-4 tbsp tomato puree
1/4 tsp turmeric powder (haldi)
1-2 tsp red chilli powder
1/2 tsp jeera masala
1tsp sugar
1 tsp tamarind paste
1/4 tsp mustard seeds
1/4 tsp jeera
6-8 curry leaves
1 clove garlic
salt to taste
oil for tempering

For The Patties
4 large potatoes
1 tsp chilli powder
2tsp lemon juice
1/2 tsp crushed kasoori methi
salt and pepper to taste
2 tbsp cornflour
oil for shallow frying
optional : chopped coriander/cilantro

Garnish
1 cup fine sev
1/2 cup finely chopped onion
date tamarind chutney
optional : chopped coriander/cilantro

Method

For the ragda

• Soak the dried peas overnight.
• Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 1 whistle, turn the low and allow it to cook for 10 more minutes. It may whistle couple more times on low and that’s ok.
• Prepare the tempering by heating the oil. Add mustard seeds,jeera and curry leaves and stir till the seeds crackle.
• Add finely chopped onion and some salt and saute till onion turns transparent.
• Add tomato puree, turmeric pd, jeera pd, red chilli pd and saute.
• Add in all the other ingredients for the ragda adding more water if required. Mix well.
• Simmer for 10 minutes and keep aside.

For the patties

• Boil, peel and mash the potatoes.
• Add the next 4 ingredients and mix well.
• Add cornstarch and knead to a soft dough.
• Divide into 8 equal portions and keep aside.
• Lightly grease your palm with oil. Take a small portion of the potato mixture and form a round, flat patty.
• Shallow fry on a non-stick pan till the patties are golden brown and crisp.

Assembly

• Place 1 to 2 patties in a flat bowl or dish and pour ragda over patties. (I’ve served it the other way around)
• Garnish with chutney, chopped onions, sev and cilantro.
• Serve immediately and enjoy.