Crisp potato patties with peas curry
Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight.
Add 1 tbsp of oil & ginger, garlic and chilies & saute for a minute. Add hing.
Add ¼ tsp red chilli powder ½ tsp salt ¼ tsp turmeric ¾ tsp garam masala.
Pour 2¾ to 3 cups water and give a good stir. Cover the pressure cooker.
Boil the potatoes until fork tender.
Mash the cooked peas slightly and add 1 tbsp tamarind & 1 tbsp jaggery.
Peel the boiled potatoes.
Add 1 spoon chaat masala. ½ spoon salt 1 to 2 green chilies 1 tbsp coriander leaves.
Mix together & Flatten to make patties.
Roll patties in 2 tbss poha powder & press them slightly. Pour 1 spoon oil to a hot pan & spread it well.
Fry them on both the sides until crisp and golden
Or Air fry them at 180 C for 20 mins, turning after 10 mins.
Pour 2 ladles of ragda in a serving plate. Add chutneys & place 2 pattice. Add chutneys & sprinkle sev, chaat masala, tomatoes, onions & coriander leaves. Ragda pattice is ready to serve.