Ragda Patties | Ragda Pattice

By Ministry of Curry · 600 min

Ingredients

Instructions

1. Set the Instant Pot to Sauté (More). When it shows hot, add the oil and heat it for about a minute. Add the mustard seeds and let them splutter, up to about 2 minutes.
2. Add the asafetida, turmeric, onion, ginger and garlic, and sauté for 1 to 2 minutes. Add the tomato, cumin powder, coriander powder, garam masala, red chili powder and salt, and mix well.
3. Add the soaked peas, the brown sugar, the tamarind paste and 2 cups of water. Seal the pressure valve, pressure cook for 20 minutes, then let the pressure release naturally.
4. Open the pot and garnish with cilantro. Adjust the salt, garam masala and water to suit your spice level and preferred consistency.
5. Add 1 cup of water to the Instant Pot and set the trivet in. Place the potatoes on the trivet, seal the pressure valve, pressure cook for 10 minutes, then let the pressure release naturally.
6. Peel the potatoes and put them in a large bowl. Add the ginger, chilies, salt and corn starch, then mash with a hand masher into a smooth dough.
7. Take about 2 tablespoons of dough, roll it into a ball and press it into a 2-inch disc. Repeat with the remaining dough.
8. Heat a large non-stick griddle and spread half the oil on it. Fit all or half of the patties on it depending on its size, and cook until both sides are golden brown, adding the remaining oil as needed.
9. Turn off the heat. The patties can stay on the griddle until you assemble the ragda.
10. Place 2 patties on a plate and top with ½ cup of ragda. Add ½ tablespoon (or more) of tamarind chutney, then sprinkle red onion, cilantro, thin sev, red chili powder and cumin powder on top.

Summarized from Ministry of Curry's video. Watch it for the details.

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