For the white pea sauce or ragda
1 cup dry white peas
1/2 tsp garlic, crushed
1/2 tsp ginger, grated
1/4 tsp cayenne pepper
1 tsp cumin ground
1/2 tsp turmeric ground
1/2 tsp dry mango powder
1 tsp oil
Salt to taste
For the potato patties
8 medium potatoes
1 tsp garlic, crushed
1 tsp ginger, grated
1/2 jalapeno pepper minced
Salt to taste
For topping
1 cup onions chopped fine
1/4 cup cilantro chopped fine
1 cup green chutney
1 cup sweet tamarind chutney
1 tsp Chat Masala for sprinkling
1 tsp cayenne pepper for sprinkling
Oil for pan
Salt to taste
Soak the white peas overnight or for 6-8 hours. Drain and cover with at least double the water. Pressure cook for 2-3 whistles or cook on stove top until mushy. Substitute with chickpeas in case you do not get white peas.
Boil potatoes whole until cooked fully. The skin will show some cracks when potatoes are done. Cool completely, drain and peel.
Mash the potatoes, add ginger, garlic, chili and mix. Do not add salt until you are ready to cook the patties.
Note: peas and potatoes can be cooked in advance and refrigerated.
For the Ragda or white pea curry
Heat a tsp of oil in a wok.
When oil is hot, lower the heat and add ground turmeric and ginger-garlic. Stir once taking care not to burn.
Add the cooked peas right away and mix well.
Season with the cumin, dry mango powder and cayenne pepper.
Add a cup of water, add salt and a pinch of sugar.
Bring to a boil and simmer on low heat.
The sauce should have the consistency of pancake batter so add water accordingly and continue to simmer. The mixture will thicken as it simmers.
Start making the potato patties side by side.
Add salt to the patty mix and mix lightly.
Divide the mixture and form flat patties of equal size. You should easily be able to form 12 good sized patties.
Heat a nonstick skillet and add 1-2 Tbsp of oil.
Now place 3-4 patties on the skillet at a time. Drizzle oil on the sides and cook until crispy on both sides. The mixture is already cooked - you just have to cook until you get a crispy skin on them.
Transfer patties to a platter.
Makes 10-12 patties – 4 generous servings
Assembling Ragda - Patties
Place two patties on a plate.
Pour a ladle or two of the ragda sauce on top, taking the thick sauce and peas both.
Garnish with onions, cilantro and Sev.
Drizzle green chutney and tamarind chutney on top.
Sprinkle some cayenne pepper and Chat Masala on top.
Serve right away.
Note - If you use chickpeas instead of white peas, mash half of them with a masher to get a creamy, chunky sauce.