Ragda Patties

Mumbai chaat is an all time favorite and ragda patties even more so. Everytime we had chaat outside, I had to have some ragda patties and maybe split a pani puri or bhel with someone. Over the years I have eaten countless recipes and have loved them all. This is the version I like best. For a more exotic version try Sanjana's recipe here.

Ingredients: 

For the patties:

4 large potatoes

1 inch ginger very finely minced

1 green chili very finely minced and deseeded

2 tablespoons chopped coriander

1/2 teaspoon amchur powder

1/2 teaspoon lemon juice

3/4 teaspoon garam masala

Salt

Oil for shallow frying

For the ragda:

2 cups dry green peas (or yellow peas)

3/4 inch ginger minced

1 green chili sliced in two

1/2 teaspoon turmeric

1 teaspoon chili powder

8 curry leaves

Salt

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

Pinch asafoetida

1 tablespoon oil

For garnish:

Tamarind Chutney

Chopped onions

Coriander

Sev

Patties - Boil the potatoes, peel and mash them. Add all the ingredients and mix well. Taste the mixture and adjust the seasonings and salt as needed. Mould a patty about 1/2 inch thick and 1 & 1/2 inch in diameter. Make all the patties and set aside. In a non stick pan heat about 1 tablespoon of oil. Place a few patties at a time and allow them to get golden on one side. To test if the patty is ready to turn, try shaking the pan, the patties with crisp golden sides will slide on the pan. Remove from heat when both sides are done. Make remaining patties the same way.

Ragda - Soak the green peas in water overnight. Pressure cook for to two whistles in the soaking liquid. Take the peas in a large pot and add about 1/2-3/4 cup of the cooking liquid. Add the ginger, chili, turmeric, chili powder and bring to a boil. Crush some of the peas into the liquid to make a thicker gravy. In a seasoning vessel, heat the oil, add the asafoetida, cumin and mustard seeds. When they start crackling, add the curry leaves. Saute for 8-10 seconds and add to the peas. Add salt and cook for another 5 minutes. The water should cooked out to make a nice gravy with peas.

To assemble - Take two or three patties, pour hot ragda on top. Pour some tamarind chutney, then the onions, coriander and then the sev. Serve hot.