1 cup water ¾ cup vatana dried white peas½ cup onion finely chopped¼ cup cilantro finely chopped2 tbsp oil1 tsp ground coriander thana jeeru1 tsp garam masala1 tsp red chili powder½ tsp turmeric½ tsp mustard seeds½ tsp lemon juice½ tsp cumin2 whole cloves salt to taste
3 potatoes boil,peeled and mashed¼ cup bread crumbs2 tbsp cilantro finely chopped1 tsp lemon juice1 tsp cumin1 tsp ground coriander thana jeeru½ tsp garam masala ½ tsp red chili powder½ tsp salt
1 cup sev thin or nylon sevcilantro chutneysweet tamarind chutney chili powdercilantro
Instructions For Ragda Soak the vatana (dried white peas) overnight or for at least 6 to 8 hours. Drain the vatana (dried white peas) and add 2 cups of water into a pressure cook for 6 whistles. Allow the steam to escape before opening the lid. Heat the oil in a large sauce pan, add the mustard seeds cook until fragrant. Next add the onions and sauté over medium heat for 2 minutes. Add the cooked vatana (white peas) and sauté on a medium for 1 minute. Add all the spices from the section above "radga", mix well and cook on a medium flame for 2 to 3 minutes, stir continuously and add the water. Simmer on low med/low heat and stir occasionally. For Pattice Combine the potatoes, spices and breadcrumbs in a bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a flat round. Heat a griddle or pan with ½ tbsp of oil and cook the pattice, cook on both sides making sure there golden brown. Assembling and serving Place 2 golden brown pattice on a serving plate and pour about ¼ of ragda over it. Sprinkle some sev, drizzle the chutneys and garnish with cilantro. Serve immediately and enjoy!
Notes I used my instant pot to save time on cooking the vatana (dried white peas). I did soak them over night (habit I can’t seem to get rid of). Cooked it on HP for 30min an natural release.You can boil the potatoes and vatana all in the instant pot at the same time. I have two separate stack able containers that I put in IP.Make the pattice filling the night before to save time or cook the vatana (dried white peas) and potatoes the night before.You can make the pattice in advance and keep it warm in the oven until your ready to serve to keep them nice and crispy.