An authentic street food of India sure to tickle your tastebuds with its sweet and spicy flavours.

SERVES: 4

INGREDIENTS

Preparation

• Soaking dried white peas overnight

• Boiling potatoes

• Boiling dried white peas

• Making coriander chutney

• Making date and tamarind chutney

For the patties (makes 8 pcs)

• 500 g or 3 medium sized potatoes

• 25 g rice flakes or poha

• 2 tsp corn flour

• 3/4 tsp Himalayan salt

• 1/2 tsp roasted cumin seed powder

• 1 green chilli finely chopped

• 1 inch ginger grated

• 1/2 tsp crushed fennel seed powder

• 1/2 tsp red chilli powder

• 1/2 tsp chaat masala or amchur (dried mango powder)

• Oil or ghee for roasting

For ragda

• 200 g or 1 cup dried white peas (vatana)

• 600 ml or 3 cups water

• A pinch of baking soda

• 1/4 tsp turmeric powder

• 1/4 tsp salt

For the tempering

• 2 tsp ghee or oil

• 1 tomato finely chopped

• 1 green chilli finely chopped

• 1 inch ginger grated

• 1/4 tsp turmeric powder

• A pinch of asafoetida 

• 1/2 tsp red chilli powder

• 1/4 tsp roasted cumin seed powder

• 1/2 tsp dry dhaniya powder (coriander seed powder)

• 3/4 tsp Himalayan salt

• 1 tsp chaat masala

• 2 tbsp fresh lemon juice

For the assembly

• 1 tomato finely chopped

• 1 onion finely chopped

• 1/2 cup coriander leaves finely chopped

• 1 small bowl coriander chutney

• 1 small bowl date and tamarind chutney

• Sev or bhujia for garnishing (optional)

• 1 tsp chaat masala

• 1/2 tsp red chilli powder

• 1 tsp roasted cumin seed powder

Method

For the patties

1. Wash and soak rice flakes or poha for 5 minutes. Drain and remove water.

2. Boil potatoes till soft and let cool. Peel and mash with a potato masher and keep them in a bowl.

3. Add soaked rice flakes, corn flour, Himalayan salt, cumin seed powder, green chilli, ginger, crushed fennel seed powder, red chilli powder and chaat masala or amchur. Mix well till it comes together like a dough.

4. Divide the mixture into 8 parts and shape each one into a patty by flattening it with your palm.

5. In a nonstick pan, heat oil or ghee. Roast the patties on low heat till golden brown on both sides.

For ragda

1. Wash and soak dried white peas overnight or for 6-8 hours with a lot of water as it will become 3x once soaked.

2. Wash again and pressure cook the soaked white peas along with 600 ml fresh water, a pinch of baking soda, 1/4 tsp turmeric powder and 1/4 tsp of salt. Give it 6 whistles and keep on low heat for another 5 minutes. Take off heat and let the pressure release on its own.

For the tempering

1. Heat ghee or oil in a wok. Add asafoetida, chilli, ginger, turmeric powder and red chilli powder. Then add tomatoes, dhaniya powder, salt, cumin seed powder and cook till the tomatoes are soft. Now add cooked white peas (along with the water in which it was cooked).

2. Mash slightly with a potato masher and let it cook for another 3 -5 minutes until it is thick and mushy. Add chaat masala and lemon juice. Adjust salt and spice levels to taste. Take off the heat and keep aside.

For the assembly

1. Take a serving plate. Spread ragda and place two patties on it. Drizzle about 2 tbsp of coriander chutney and 2 tbsp date and tamarind chutney. Sprinkle chopped onions, tomatoes and coriander leaves. Sprinkle roasted cumin seed powder, chaat masala, red chilli powder. Garnish with sev if you wish and serve immediately.

Helpful Tips

• The dried white peas should be soft and well-cooked.

• The thickness of the ragda should be medium. You can add more water if it is too thick.

• Serve ragda patties immediately after assembling otherwise it will go soft.