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Ragda Patties
A delicious street food from India, A mouthwatering white peas curry served over potato patties.
Servings: 4
Calories: 581kcal
Ingredients
Ragda Curry
- 1 cup dry white peas Soaked in water overnight or 8 hours
- 2 tablespoon oil
- ½ teaspoon black mustard seeds
- ¼ teaspoon asafetida optional
- ½ teaspoon turmeric powder
- 1 large yellow onion finely chopped
- ½ tablespoon ginger grated
- ½ tablespoon garlic minced
- 1 tomato diced (1 cup)
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ teaspoon garam masala More for spicier curry
- 1 tablespoon Kashmiri red chili powder
- 2 teaspoon kosher salt
- 1 tablespoon brown sugar or jaggery packed
- 1 tablespoon tamarind paste concentrated
- ½ cup cilantro chopped for garnish
Potato Patties (Makes 16)
- 3 large yellow potatoes halved
- 1 teaspoon ginger grated
- 1 teaspoon green chillies minced
- 2 teaspoon kosher salt
- 2 tablespoon corn flour
- 2 tablespoon oil or as needed
Tamarind Chutney
- 2 tablespoon tamarind paste
- 6 tablespoon brown sugar or jaggery
- 1 tablespoon water
Optional toppings
- 1 medium red onion finely diced
- ½ cup cilantro chopped
- ½ cup thin sev
- 1 tablespoon red chili powder
- ½ tablespoon cumin powder
Instructions
Ragda Curry
- Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
- Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
- Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
- Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.
Potato Patties
- Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Pressure Cook for 10 mins followed by Natural Pressure Release.
- Open the instant pot. Peel the potatoes and put them in a large mixing bowl. Add ginger, chilies, salt, and corn starch. Mash everything together with a hand masher to make a smooth dough.
- Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.
- Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
- Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.
Tamarind Chutney
- Mix all together to form a smooth chutney.
- Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.
To assemble:
- Place 2 patties on a plate. Add ½ cup of Ragda on top. Add ½ tablespoon (or more) of the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!
Video
Nutrition
Calories: 581kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Sodium: 2436mg | Potassium: 1728mg | Fiber: 15g | Sugar: 32g | Vitamin A: 1675IU | Vitamin C: 29.6mg | Calcium: 176mg | Iron: 10.5mg
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