Ragada Patties-1

 

Ragada patties: 

Soak white peas overnight. Next day, pressure cook them for around 4 whistles by adding water (an inch above the pease), some salt, and 1 tsp turmeric to it.

Take oil in the pan, add Hing, ginger paste, and finely chopped tomatoes. Add chili powder, jeera powder and chat masala. After cooking it nicely for 5-7 min until it oozes out the oil, add cooked peas to it. Add some water to adjust consistency and cook it again for 10 min on low flame with a lid on. Ragada is ready. 

For patties: 

Boil around 3-4 potatoes and mash them. To that, you can either add break crumbs or Poha for a good binding. If you are using Poha, soak a palmful of Poha for 2 min and then drain water. Let it sit for 5-7 min and then add it to mashed potatoes. Add green chili-ginger paste, turmeric, coriander powder, cumin powder, and chat masala. Mix it well, make medium size patties and shallow fry them. Patties are ready. 

On a plate, make patties, pour Ragada over it followed by green chutney, tamarind chutney, Shev, and cilantro. It’s ready to offer to the Lord.