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Ingredients for the Ragda Pattis (Serves 4 ):

• 2 cups vatana – dried Peas (can also use marrow peas)
• 1 tbls oil
• 1 tsp mustard seeds
• 1 dry red chili
• 1 tsp salt
• 1 tsp turmeric
• 2 green finely chopped chilies
• small piece of grated ginger
• 2-3 cloves of garlic grated
• 2 cups of tomatoes (I used tinned tomatoes)
• 1 tbls lemon juice
• 1 tbls of brown sugar or jaggery
• small bunch of coriander
• 5-6 curry leaves (optional)

Ingredients for Radga Pattis:

• 4 medium boiled potatoes
• 2 finely chopped green chilies
• 1 tsp grated ginger
• small bunch of coriander
• ½ teaspoon salt
• 2-3 tablespoons of bread crumbs
• Half a cup of oil for cooking the pattis.

When serving Ragda Pattis:

• 1 onion chopped finely
• 2-3 green chilies
• small bunch of coriander
• mixed salad – often called Kachumber
• sev mamra ( or any crunchy snack)

Method:

For the Ragda: 

1. Soak the dried peas overnight.

2. Wash the peas, add a litre and a half of water and boil the dried peas.  I used the Instant Pot and it took 20 minutes.

3. Using a blender, mash up the peas.

For the Pattis: 

4.  Mash the potatoes and add the salt, chopped chilies, grated ginger and coriander to the potatoes.

5.  Divide the mash potato into small balls.   Roll them in the bread crumbs and make flat round discs.  Keep these in the fridge for an hour.

To temper and spice the Ragda: 

6.   To make the ragda – heat the tablespoon of oil and add in the dry red chili and  the dry mustard seeds to it.

7  Once the mustard seeds stop popping,  add the blended peas to the oil.  If the ragda is too thick add a cup of boiling water to it.  Add the salt, turmeric, green chilies, ginger and garlic. Once the ragda is boiling, lower the heat and add the tomatoes to the mixture.  Also add the curry leaves, coriander, jaggery and the lemon juice. Allow this to simmer on a low heat.  The ragda should be like a thick soup.

Pattis:

8.   Just before serving,  shallow fry the pattis turning occasionally  until they are nice and golden brown.

To serve: 

9. To serve Ragda pattis, place 2-3 of the pattis in a serving bowl and top them with the hot and spicy  ragda. Top this with the chopped onions, green chilies, any of your favourite chutneys and crunchy sev mamra.   Recipes for tamarind sauce or green chutney are in my blog.

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