Ragda Pattice (Dal Patties)

Recipe Ingredients

		For The Ragda
100		White dry peas
1 1/4 tablespoons	18ml	Coriander-cumin powder
3/4 tablespoon	11ml	Refined flour
1 teaspoon	5ml	Chile powder
1		Turmeric powder
		Salt - to taste
		For The Patties
4		Potatoes*
1 tablespoon	15ml	-- ¥
1		Dal - cooked
4		Green chilies, finely chopped
1 1/2 tablespoons	22ml	Coriander leaves - finely chopped
1 1/4 teaspoons	6.3ml	Cumin powder
1/2 teaspoon	2.5ml	Chile powder
1/4 teaspoon	1.3ml	Turmeric powder
		Salt - to taste
		Oil - for deep-frying

Recipe Instructions

* boiled in water with a pinch of salt (to 5 potatoes)

Potato Patties with dried peas gravy.

Preparation time: 20 minutes Cooking time: 40 minutes

For the ragda:

1. Soak dry peas overnight.

2. Pressure cook them until done with enough water and salt to taste.

3. When cool, remove from the cooker.

4. Dissolve flour in a little water to make a smooth paste and add to the cooked peas.

5. Add the remaining ingredients and mix well.

6. Cook on a medium heat until the flour gets well cooked and there is a thick gravy. Remove from heat and keep aside.

To prepare the patties

1. Peel and mash the potatoes.

2. Grind green chiles, coriander leaves, 1 tbsp. cumin powder and salt well.

3. Add the mashed potatoes and knead well until smooth. Keep aside.

4. Add the remaining cumin powder, chile powder, turmeric powder and salt to taste to the gram dal and mix well.

5. Divide the mashed potatoes into small portions. Roll them into cup shapes and fill a little gram dal mixture in it.

6. Close the potato mixture and roll into slightly flat pattice shape.

7. Heat oil on a thick griddle and fry the remaining patties until done.

8. Serve patties with ragda poured on it.

Source:
Time Life Books: The Cooking of India

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