Ingredients

• For the Patties: 500 g - potato
• 3 slices - bread
• 2 tsp - lemon juice
• salt to taste
• oil
• For Ragada: 250 g - white peas, soaked overnight
• 200 g - onion
• 2 - tomatoes (medium size)
• 4 - green chillies
• 1 tsp - red chilli powder
• 6-8 tbsp - oil
• 6 - cloves
• 1 tsp - dhania
• 1 tsp - fennel seeds (saunf)
• 15 - peppercorns
• 4 inch cinnamon piece
• 3 - cardamoms
• 6 - garlic petals
• 1/2 inch piece of ginger
• handful of fresh green cilantro leaves (finely chopped)
• 2 pinches of heeng
• 1/4 tsp - turmeric
• 1 tsp - jeera
• 1 tsp - rai

How to Make Ragada Patties

• For ragada: Cook the white peas in a pressure cooker.
• Chop the onions, green chillies and ginger into small pieces.
• Fry the onions, green chillies, dhania, cloves, cinnamon, fennel seeds, cardamoms, garlic petals and ginger in oil.
• Allow the mixture to cool and grind to a smooth paste.
• Add a little water.
• Heat some oil in a pan, add jeera and rai.
• When the jeera and rai stops spluttering, add heeng and turmeric powder.
• Add red chilli powder and tomatoes.
• Stir-fry until the tomatoes become soft.
• Add the gravy paste, peppercorns, cilantro and the white peas.
• Add a little water and salt to taste.
• For Patties: Boil the potatoes, peel and mash them.
• Crumble the bread pieces in a mixer and add to the mashed potatoes.
• Add lime juice and salt to taste.
• Knead the mixture to form a dough-like ball.
• Make 12 to 14 equal-sized balls from the dough and flatten them by hand to prepare the patties.
• Fry the patties in oil.
• Serve with ragada.