Ragda Petis - Potato Patties with Gravy

bhavnaskitchen's picture

Nov. 09, 2012

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
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1248Calories from Fat 622

 % Daily Value*

Total Fat 70 g107.7%

Saturated Fat 12 g60%

Trans Fat 0 g

Cholesterol

Sodium 1515 mg63.13%

Total Carbohydrates 139 g46.3%

Dietary Fiber 16 g64%

Sugars 38 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet