Ragda Patties

After our ABC month long marathon we came back to our normal BM with 3 recipes in week. This month we have Combo platter with tikkis or patties and I have chosen this as my first week theme.
                                       My first recipe for this theme is RAGDA PATTIES. I served this ragda patties with pav bread to make this combo platter complete.So let's check the recipe.....

INGREDIENTS FOR RAGDA:--
Dried white peas  ---    1 cup
Potatoes   ---- 2 medium boiled and cut in to small pieces
Turmeric powder  ----     1/4 tea sp
Red chilli powder  ---   1/2 tea sp
Ginger and green chilli paste --- 2 tea sp
Garam masala ---  1/2 tea sp
Jaggery     ---- 2 tea sp grated
Tamarind paste  ---- 1 tea sp
Salt to taste
Oil    ----   2 tab sp
Mustard seeds  ---  1/4 tea sp
Curry leaves  ---   6 leaves
Asafoetida    ---  a pinch
METHOD FOR RAGDA :--
1. Soak dried peas for overnight.
2. Drain the water, add 3 cups of fresh water and pressure cook for 3 whistles or cook in a open pan till the peas are soft.
3. Heat oil in a pan add mustard seeds let them crackle, add asafoetida, curry leaves fry for a while.
4. Add tamarind past with 1 cup of water, red chilli powder, ginger and green chilli paste, turmeric powder, jaggery, salt to taste mix well and bring to a full boil.
5. Now add cooked peas, potato pieces, garam masala mix well and cook for 5 minutes inn a low heat.
6. Mix well mash peas and potatoes little bit to make the gravy little thick. Add 1/2 cup water if required.
7. reduce the heat and cook for 10 more minutes.
Now ragda is ready.
INGREDIENTS FOR PATTIES:---
Potatoes ---  500 gms
Cornflour ---   1 tab sp
Salt to taste
Mint leaves ---  1 cup chopped
Coriander leaves  --- 1/4 cup chopped
Lemon juice  ---  1/2 tab sp
Sugar   ---  1 tea sp
Salt to taste
Ginger  --- 1/2 inch piece chopped
Oil for frying
METHOD FOR PATTIES:---
 1. Boil, peel and grate the potatoes, add salt, corn flour knead well to make soft dough.
2. In a bowl mix chopped mint, chopped coriander leaves,chopped ginger, sugar, lemon juice, salt to taste mix well and set a side.
3. Divide potato mash in to equal portions, make small balls out of this flat then and place a 1/2 tea sp of mint leaves mixture.
4. Bring together the edges to the center and seal the filling in side the potato mixture, again make it like a small ball.
5. Press lightly to make it like a patty, make all the patties like this.
6. Sprinkle little oil in a fry pan place all the patties in the pan and shallow fry till golden both sides.
Remove and set a side.
INGREDIENTS FOR SERVING:--
Green chutney   ---   1 cup
Sweet chutney   ---  1/2 cup
Garlic chutney   ---  1/2 cup
Sev   ---    1 cup
Onions  ---  1 cup chopped.
LET'S SEE HOW TO SERVE:---
Place 2 patties in a serving plate, pour the ragda over the patties.
Top with chutneys, sprinkle the sev and chopped onion on top.
Serve immediately.
 Let's check the blogging marathon page Here.