Name: Ragda pattis recipe by Rohini Rathi at BetterButter
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: For the ragda filling; 1 cup green pea; 2 boiled potatoes; 1/4 tsp turmeric powder; 1/2tsp chilli powder; 2 tsp ginger green chilli past; 1/2tso garam masala; 1 tsp tamarind soaked; For the tempering; 1/4tsp mustard seeds; 6 curry patta; A pinch oc asafoetida; 2 tsp oil; For the pattis; 1 kg potato; 2 tbs cornflour; Salt as par tast; 1 /4cup chopped coriander; 1tbs chat masala; Oil for shallow frying; To serve; 1 cup green chuntney; 1/2chopoed coriander; 1 cup shev; 1 cup chopped onion; 1 cup imli chutney

Ingredients Serving: 6

For the ragda filling
1 cup green pea
2 boiled potatoes
1/4 tsp turmeric powder
1/2tsp chilli powder
2 tsp ginger green chilli past
1/2tso garam masala
1 tsp tamarind soaked
For the tempering
1/4tsp mustard seeds
6 curry patta
A pinch oc asafoetida
2 tsp oil
For the pattis
1 kg potato
2 tbs cornflour
Salt as par tast
1 /4cup chopped coriander
1tbs chat masala
Oil for shallow frying
To serve
1 cup green chuntney
1/2chopoed coriander
1 cup shev
1 cup chopped onion
1 cup imli chutney

Instructions

For the ragda
Boil green peas in 3 to4 cup of water and pressure cook for 4 whistel.
Prepare the tempering by heating the oil adding mustard seeds curry patta and asafoetida and stirring till mustard seeds crackles
Add in all the ingredients for the ragda adding more water if required.mix well mashing peas slightly so that the gravy becomes thickers.
Simmer for 10 minutes.
For pattis
Boil peel and grate the potatoes.
Add cornflour and salt and knead to a soft dough.
Divide into equal portion and keep aside.
Roll out each portion into circle.
Bring edges together in the center to seal filling inside the potatos.
Press slightly on the top to make patty.
Shallow fry on non stick pan till the pattis are golden brown and crisp
How to serve
For serving place 2 pattis on plate and pour the ragda over.
Top with chuntny. Sprinkle the sev and onion on top.
Serve immediately.

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