Ragada Patties

It's raining, and it's time for chaat! If you take to the eclectic mix of patties and gravy with a few great chutneys to save the day, this is the ideal recipe for you.

Ingredients
For patties

2 cups potatoes boiled, peeled and mashed
4 Green chilies chopped finely
½ tsp ginger paste
2 tbsp coriander leaves chopped finely
1 tbsp Lemon juice
2 tbsp corn flour (corn starch)
A pinch of sugar
Salt to taste

For Ragada

1 cup white peas (dry)
3 tsp oil
1 tsp mustard seeds
3 green chilies chopped finely
1 tsp ginger paste
4-5 curry leaves
½ cup onion chopped
1 tsp red chilli powder
¼ tsp turmeric powder
Salt to taste

For Date-Tamarind Chutney

10-12 dates
A small lemon sized tamarind ball              
1 tsp cumin seeds
1 tsp chilli powder
Salt to taste

Preparation
Preparation of Ragada

Wash white peas under running cold water until water runs clear. Soak them in enough water for 8 hours or overnight
Pressure cook the soaked peas adding 3 cups of water to it
Heat oil in a pan on medium heat. Add mustard seeds. Let them splutter
Add ginger paste, green chilies, curry leaves and onion
Cook till onion slices becomes soft
Add boiled peas with all the water
Add red chilli powder, turmeric powder, salt
Let it simmer for 10 minutes. Adjust water as per you like your ragada's consistency

Preparation of Date Tamarind Chutney

Boil well all the ingredients together
Keep them at low flame for 20 minutes
Grind and sieve them out

Preparation of Patties

While ragda is simmering, make patties 
Take all the ingredients listed for patties in a bowl
Mix well and make a dough
Roll them out into equal sized cutlets or patties
Heat the tawa or skillet and keep it on medium heat. Once hot, drizzle some oil and shallow fry patties a few at a time
Once it is brown and crispy on one side, flip and cook on other side

Preparing coriander chutney

Grind 2 bunches of coriander leaves with 8 green chillies and salt to a fine paste 
Add the juice of a lemon to it

Assembling Ragda Patties

Place two patties in a serving dish
Pour some ragda over it (Ragda should be hot)
Pour some coriander chutney and tamarind-date chutney on it
Sprinkle some fine sev and chopped onions. Serve immediately

(The author is a food blogger who blogs @ www.hottavasandovens.blogspot.in)