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For the Ragda:
400 g - vatanas or peas
½ tsp - turmeric powder
3 glasses water
salt to taste
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.
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.
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