Ragda Patties

I've been saving making this dish for a special occasion. What better occasion then to celebrate Dad coming to Delhi! Ragda Patties is another great Indian street food. Cooking the dish is a two part process. It consists of the "Ragda", which is a spicy pea based gravy served alongside "Patties", or aloo tikka, along with tamarind chutney and cilantro chutney. This is my first attempt making this so wish me luck!

Step One: Make the "Ragda" as follows:
1 cup dehydrated white peas, soaked overnight or for a few hours (If not available, chickpeas would suffice.)
1/4 tsp cumin powder
1/4 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/4 tsp coriander powder
1/2 tsp mustard seeds (optional)
Pinch of asafoetida powder
Salt to taste
1 tbsp oil
1 tbsp chopped cilantro

Grind the following to make paste:
2 green chilies
1 tbsp chopped cilantro
1 tbsp shredded coconut
1/2 of boiled white peas

1. After soaking the white peas, wash thoroughly. Then pressure cook with about 4 cups water until soft and mushy. Allow cooker to cool and then remove. Remember to keep aside 1/2 of the boiled peas for the paste. Also, do NOT discard any of the starchy water.
2. Heat oil in pot. Add the mustard seeds and allow to splutter. Once fully spluttered, add in the asafoetida. Next, add in the ground up paste and sautee for 2-3 minutes. Then add in the salt and dry spices. Continue to fry for 2 more minutes.
3. Add to pot the boiled peas along with the water.
4. Let simmer until mixture thickens. Garnish with remaining tbsp of chopped cilantro.

Step Two: Make the "Patties" as follows:
4 potatoes, boiled
1/4 tsp red chili powder
2 bread slices
Salt to taste
1 tbsp chopped cilantro

1. Dip bread slices in warm water. Squeeze out excess water and place bread slices in bowl.
2. Add to bowl, the boiledpotatoes as well as salt, red chili powder, and chopped cilantro. Mix well.
3. Knead mixture together and then shape into small patties.
3. Shallow fry the patties with 2 tsp oil until golden brown on both sides.

This version could be considered the Jain version as I did not add any garlic or onions to the Ragda. I reserved the same for garnishing. You do have the option of sauteeing garlic, ginger and onions in Step 2 of the Ragda.

To serve Ragda Patties, drown the hot Patties with the piping hot Ragda. Top it off with chopped onions, the Chutney Trio (tamarind chutney, garlic chutney, cilantro chutney), beaten yogurt and a few splashes of lemon juice (optional because the garlic and cilantro chutneys also contain lemon juice). Finally, garnish with sev and enjoy hot!

This one is a little time consuming, but well worth it in the end. It's a great one dish meal for entertaining or even as a simple, romantic, and comforting meal when it's just the two of you.