#shorts Ragda Patties | Ragda Pattice

By Ministry of Curry · 600 min

Ingredients

Instructions

1. Make the ragda: on Sauté (More) in an Instant Pot, heat the oil for a minute, then add the mustard seeds and let them splutter. Add asafoetida, turmeric, onion, ginger and garlic and sauté 1 to 2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chilli powder and salt, and mix well.
2. Add the soaked peas, brown sugar, tamarind paste and 2 cups of water. Seal the lid and pressure cook for 20 minutes, then release the pressure naturally. Open, garnish with cilantro, and adjust salt, garam masala and water to taste.
3. Make the potatoes: pour 1 cup of water into the Instant Pot, set a trivet inside and place the potatoes on it. Seal and pressure cook for 10 minutes, then release the pressure naturally.
4. Peel the potatoes into a large bowl. Add ginger, green chillies, salt and cornstarch and mash to a smooth dough.
5. Shape about 2 tablespoons of dough into a ball and press it into a 2-inch disc. Repeat with the rest.
6. Heat a large nonstick griddle and spread half the oil on it. Cook the patties in one or two batches until both sides are golden brown, adding the remaining oil as needed. Turn off the heat and keep them warm on the griddle until serving.
7. To assemble, place 2 patties on a plate, top with ½ cup ragda, then add ½ tablespoon (or more) tamarind chutney. Finish with red onion, cilantro, thin sev, red chilli powder and cumin powder.

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

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