Ragda Patties

Ingredients

• 1 cup dry yellow peas (white Vatana) (Soaked in water overnight or 8 hours)
• 2 tablespoon oil
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon asafetida (optional)
• 1/2 teaspoon turmeric powder
• 1 large yellow onion (finely chopped)
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic (minced)
• 1 tomato (diced (1 cup))
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 1/2 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)
• 1/2 cup cilantro (chopped for garnish)
• 3 large yellow potatoes (halved)
• 1 teaspoon ginger (grated)
• 1 teaspoon green chillies (minced)
• 2 teaspoon kosher salt
• 2 tablespoon corn starch
• 2 tablespoon oil (or as needed)
• 1/2 cup tamarind chutney
• 1 medium red onion (finely diced)
• 1/2 cup cilantro (chopped)
• 1/2 cup thin sev
• 1 tablespoon red chili powder
• 1/2 tablespoon cumin powder

Instructions

1. 1

   --- Ragda Curry ---

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Open the Instant Pot, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

6. 6

   --- Potato Patties ---

7. 7

   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.

8. 8

   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.

9. 9

   Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.

10. 10

    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.

11. 11

    Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

12. 12

    --- How to Assemble ---

13. 13

    Place 2 patties on a plate. Add ½ cup of Ragda on top

14. 14

    Add ½ tablespoon (or more) of the tamarind chutney

15. 15

    Add some red onion, cilantro, thin sev, red chili powder, and cumin powder on top