Ingredients

• For the Ragda:
• 400 g - vatanas or peas
• ½ tsp - turmeric powder
• 3 glasses water
• salt to taste
• Others:
• 10 medium sized potatoes
• 10 tbsp - cornflour
• 1 small bowl sweet date chutney
• 1 small bowl green chutney
• 2 tsp - cumin seed powder
• 2 tsp - red chilli powder
• 2 onions (very finely chopped)
• finely chopped coriander leaves (to garnish)

How to Make Ragda Pattice

• Wash and soak the peas in sufficient water for 3 to 4 hours.
• Pressure cook the peas with salt, turmeric powder and water.
• Pressure cook till 4 to 5 whistles or till done. Cool and keep aside.
• For the Pattice:
• Boil the potatoes till done.
• Mash when still hot.
• Add cornflour and salt.
• Mix well to make a smooth dough.
• Divide into equal portions.
• Shape each portion into a small flat tikki.
• Shallow fry the tikkis on a medium flame till golden on both the sides.
• To Serve:
• Before topping the tikkis with ragda, dry the water in ragda.
• Place two tikkis in a plate.
• Top it with a generous helping of ragda.
• Evenly spread little green chutney and sweet date chutney on it.
• Sprinkle cumin seed powder and red chilli powder on it.
• Garnish with finely chopped onions and coriander leaves.