Homemade Street-Style Ragda PattiesVeg

1

Soak dried white peas in water for 8-9 hours.

2

Place the soaked peas in a pressure cooker with turmeric, salt, and enough water.

3

Cook for 3-4 whistles until soft.

1

Mash boiled potatoes that have been cooked with a little turmeric and salt.

2

Shape the mashed potatoes into small, lemon-sized balls and flatten them slightly into patties.

3

Heat a small amount of oil in a pan and shallow fry the patties on a moderate flame until golden brown.

4

Remove and set aside on absorbent tissue paper.

1

In a bowl, combine tamarind pulp and seedless date pulp.

2

Add red chilli powder, chaat masala, dry ginger powder, black salt, and roasted cumin powder. Mix well.

1

Blend fresh coriander leaves, green chillies, pieces of raw mango, salt, and cumin seeds with a little water until smooth.

1

Place the fried potato patties on a plate.

2

Top with a generous serving of the cooked ragda.

3

Drizzle over the prepared coriander chutney and sweet tamarind-date chutney.

4

Sprinkle with chaat masala, roasted cumin powder, a pinch of salt, and red chilli powder.

5

Garnish with finely chopped onions, tomatoes, crispy sev, a sprig of fresh coriander, and serve with a lemon wedge.