Ragda Petties

Ingredients

• For The Ragda
• 3/4 cup safed vatana (dried white peas) , soaked overnight
• 1/2 tsp mustard seeds ( rai / sarson)
• a pinch asafoetida (hing)
• 1/4 tsp turmeric powder (haldi)
• salt to taste

For The Patties

• 2 cups boiled , peeled and mashed potatoes
• 2 tsp cornflour
• salt to taste
• 1 tsp ginger- green chilli paste
• 1 tbsp chopped coriander
• 2 tsp ghee for cooking

To Be Mixed Into Dry Red Masala

• 2 tbsp chilli powder
• 3 tbsp coriander powder
• 1 tbsp black salt (sanchal)
• 1 tbsp salt

For Serving

• 3/4 cup meetha chutney
• 1/3 cup teekha phudina chutney
• 4 tsp geela lehsun ka chutney
• 1 tsp dry red masala 
• 8 tbsp nylon sev
• 4 tbsp finely chopped onions

Method:

Petties:

1. Take a bowl add boiled potatoes mash it, add salt, chopped coriander, ginger-green chilly pest, cumin powder, mix well.
2. Add cornflour and mix all of these and make them into patties.
3. Heat oil in a griddle, place the patties and cook them all sides and again press lightly to make it flat and shallow fry them till the patties are golden brown and crispy.

Ragda:

1. Soak the white peas over night and boil them.
2. Heat the oil in a kadhai and add the mustard seeds.
3. When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
4. Simmer for 8 to 10 minutes or till it thickens and keep aside.

How to assemble :

1. Transfer the patties on a serving bowl pour the ragda mixture on top of this and add chopped onions, chopped coriander, green chilly, sweet chutney, green chutney, sweet curd, Dry masala, sev and serve it.