Mumbai-Style Ragda PattiesVeg

1

Soak the dried white peas in water for 8–9 hours. Drain and transfer the soaked peas to a pressure cooker.

2

Add turmeric, salt, and enough water to cover them. Pressure cook for 3–4 whistles until the peas are soft and tender.

1

Boil the potatoes with a little turmeric and salt until soft. Peel and mash the potatoes thoroughly.

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 over a moderate flame and pan-fry the patties until golden brown and crispy on both sides.

4

Place them on absorbent paper to drain excess oil.

1

In a bowl, combine tamarind pulp and seedless date pulp. Add red chili powder, chaat masala, dried ginger powder, black salt, and roasted cumin powder.

2

Mix well until smooth.

1

Blend together fresh coriander leaves, green chillies, raw mango pieces, salt, cumin seeds, and a splash of water until you achieve a smooth consistency.

1

Place the pan-fried potato patties on a serving plate. Spoon the prepared ragda generously over the patties.

2

Drizzle with the coriander chutney and the sweet tamarind-date chutney.

3

Sprinkle chaat masala, roasted cumin powder, a pinch of salt, and red chili powder over the top.

4

Garnish with finely chopped onions, tomatoes, a handful of crunchy sev, and fresh coriander leaves.

5

Serve immediately with a wedge of lemon on the side.