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Ragda Petis - Potato Patties With Gravy

Ingredients
For the potato patties
  Potatoes 3 Large, boiled
  Cumin powder 1⁄2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Amchur powder/Lime juice 1⁄2 Teaspoon (dry mango powder)
  Green chilli paste 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Coriander leaves 1 Tablespoon, finely chopped
  Mint leaves 1⁄2 Tablespoon, finely chopped
  Corn starch 2 Tablespoon
  Chickpea flour 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
For the ragda
  Green peas 2 Cup (32 tbs), dry (soaked overnight)
  Potato 1 Cup (16 tbs), cubed
  Olive oil 3 Tablespoon
  Mustard seeds 1 Teaspoon
  Curry leaves 1 Large (stalk)
  Hing 1 Pinch
  Turmeric powder 1 Teaspoon
  Ginger paste 1 Tablespoon
  Garlic paste 1 Tablespoon
  Red chilli powder 1 Teaspoon
  Garam masala 1 Teaspoon
  Date and tamarind chutney 1 Cup (16 tbs)
  Coriander and mint chutney 1 Cup (16 tbs)
  Curd 1 Cup (16 tbs), beaten (mixed with little water)
  Onion 1 Cup (16 tbs), finely chopped
  Tomatoes 1 Cup (16 tbs), finely chopped
  Coriander leaves 2 Tablespoon (for garnishing)
  Sev 1 Cup (16 tbs)
Directions

MAKING
1. In a bowl, add the boiled potatoes and mash well using a potato masher.
2. Add in the cumin powder, turmeric powder, amchoor powder, green chilli paste, salt, coriander leaves, mint leaves, cornstarch and chickpea flour. Mix well and combine into a soft mixture that can form patties.
3. Using well oiled hands, make patties from this mixture and place them on a plate.
4. In a skillet, heat oil and place the patties and pan fry them on both sides for 5-7 minutes or until golden brown.
5. For the ragda: In a pressure cooker, heat oil, add mustard seeds, hing, curry leaves, turmeric powder, potatoes, dry peas with water, ginger paste, garlic paste, red chilli powder, garam masala, salt and mix well. Cover and cook for 5 - 6 whistles.
6. Once the pressure comes down in the cooker, open and pour the contents into a bowl.

SERVING
7. Plate 2 aloo patties, pour the radga on the side or over the patties, garnish it with some onions and tomatoes. Drizzle 1 tablespoon of date imli chutney, beaten curd, coriander and mint chutney, sev and chopped coriander leaves and serve.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Maharashtrian
Course: 
Snack
Taste: 
Savory
Method: 
Mixing
Interest: 
Holiday
Ingredient: 
Potato
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
4

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