Mumbai Ragda Patties
|Yellow peas||1 Cup (16 tbs) (Soaked For 12 Hrs And Rinsed)|
|Mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Cumin powder||1⁄2 Teaspoon|
|Potatoes||5 Medium, boiled|
|Garlic||2 Clove (10 gm)|
|Turmeric powder||1 Teaspoon|
|Oil||1 Cup (16 tbs)|
|Minced onion||1 Cup (16 tbs)|
|Minced tomato||1 Cup (16 tbs)|
|Green chutney||2 Tablespoon|
|Sweet chutney||2 Tablespoon|
|Sev||1 Cup (16 tbs)|
Pressure cook peas with turmeric and oil until soft. Add enough water to cook the peas. Cook on high heat until first whistle and then simmer for 10-15 minutes.
Boil and mash potatoes.
Add grated green chili and garlic, ginger and oil.
Add moistened bread crumbs to it.
Then add turmeric and salt.
Mix potato mixture thoroughly to form a soft dough.
Make small patties of the mixture.
Now grind all the herbs to make a fine paste.
The peas are now cooked. Make seasoning for it.
Heat oil, crackle mustard and cumin seeds.
Add herbs paste to it.
Add this seasoning to peas. Add some water also.
Cook for sometime.
Now heat griddle and shallow fry the patties on low heat.
Fru them until golden brown from both sides.
Serve the ragda over patties with green and sweet chutney and sev.