Preparation time: 15 minutes
Cooking Time: 20 minutes
Soaking Time: 8 hours
2 cup kabuli chana/white chickpeas/dried white peas
4 boiled potatoes
2 tablespoon cornflour
2 teaspoon ginger paste
4 finely chopped green chillies
1 cup finely chopped onions
½ cup finely chopped tomatoes (optional)
1 cup tamarind-date chutney
½ cup green chutney
½ teaspoon turmeric powder
1 teaspoon red chilly powder
1 cup besan sev
Oil to shallow fry
Soak white peas for 8 hours. Pressure cook for 5-6 whistles till it is done.
Take a pan. Add cooked peas. Add salt, turmeric powder, red chilly powder, half green chillies, 1 teaspoon ginger paste and let it simmer. If it is too thick then add some water.
Take a bowl. Add potatoes and mash it. Add salt, ginger paste, remaining half green chillies, cornflour and mix it well. Make small balls and slightly press it to make patties.
Take a pan and drizzle some oil. Shallow fry all the patties. Keep it aside.
To serve – Take a bowl. Put patties in it. Pour some ragda, sprinkle onions, tomatoes, drizzle tamarind chutney and green chutney. Top it up with sev and serve immediately.
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