Preparation and Cooking Time: 60 min.
1¼ cup Dried White Vatana (White Peas)
2 Onions Very Finely Chopped (preferably Indian Onions)
½ cup Tamarind Paste
1½ tbsp Ginger Paste
1½ tbsp Oil
1 tbsp Butter
½ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
1½ tsp Red Chilli Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
1 tbsp Taj Laving Masala
1 tsp Jaggery (Gōr)
Salt to taste
500 grams Potatoes
⅓ cup Fresh Breadcrumbs
1 tsp Ginger Paste
1 tsp Green Chilli Paste
1 tsp Dry Mango Powder (Amchur)
Salt to taste
Oil and Butter for Shallow Fry
1 cup Nylon Sev
1 cup Khajur Ambli ni Chutney
½ cup Green Chutney
1 Onion Very Finely Chopped
2 tbsp Coriander Leaves Very Finely Chopped
1 tsp Chaat Masala
Method for Ragda:
Wash and soak the vatana overnight in warm water.
Drain and rewash them; cook in a pressure cooker for 6-8 whistles with 2 cups of water, 1 tsp salt and ½ tsp turmeric.
Heat the oil; once hot, add the mustard seeds, cumin seeds, asafoetida, onions and butter; cook until soft.
Add the ginger, turmeric, chilli powder, coriander-cumin powder, taj laving masala, jaggery and salt, sauté for 30 seconds, then add the tamarind paste, boiled vatanas with 350ml off the water.
Bring it to a boil, then simmer on low flame for 8-10 minutes, occasionally stirring and mashing the vatanas.
Method for Patties:
Peel, wash and steam the potatoes, mash them in a bowl, add the breadcrumbs, ginger paste, green chilli paste, amchur and salt.
Mix well and make small patties about 5cm wide and 1cm thick; using a non-stick pan on a medium flame, add a teaspoon oil and ½ tsp butter, place 5-6 patties, cook for 3-4 minutes on each side until crisp and golden brown.
Place three patties on a plate, ladle the ragda, pour some khajur ambli ni chutney; add some green chutney, nylon sev and chopped onions.
Sprinkle some chaat masala and garnish with chopped coriander leaves. Serve hot and enjoy!