1cupdry white peas Soaked in water overnight or 8 hours
½teaspoonturmeric powder
1large yellow onion finely chopped
1 tomato diced1 cup
½tablespoonginger grated
½tablespoongarlic minced
½tablespoonground cumin
½tablespoonground coriander
½teaspoongaram masala More for spicier curry
1tablespoonKashmiri red chili powder
2teaspoonkosher salt
¼cupcilantro chopped for garnish
For the tempering: tempering is optional, I usually skip as you can see in my video.
2tablespoonoil
½teaspoonblack mustard seeds
¼teaspoonasafetida optional
Potato Patties
2large yellow potatoes halved
1teaspoonginger grated
1teaspoongreen chillies minced
2teaspoonkosher salt
¼cupBread crumbs or 2 tablespoon corn flour
2tablespoonoil or as needed
Toppings
¼cupDate Tamarind Chutney
1medium red onion finely diced
½cupcilantro chopped
½cupthin sev
Chaat masala to sprinkleif available
Instructions
Ragda Curry
Heat up pressure cooker pot or turn Instant Pot to Saute(Mormode. 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.
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.
Add soaked peas and 2 cups of water.
Now, if you have enough space in your cooker, place the trivet inside the cooker above ragda curry. Arrange the whole potatoes to steam/boil at the same time while ragda cooks to save time and energy. If not, boil/steam potato separate for the patties.
Close Instant Pot with pressure valve to sealing. Cook on Manual(Hfor 20 minutes followed by NPFor the stove top pressure cooker, hear 5-7 whistles.
Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.
Potato Patties
Add 1 cup water to stove top cooker pot or Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hfor 10 mins followed by Natural Pressure Release. If using stove top pressure cooker, hear about 4 whistles or 2 whistles for cut potatoes.
Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.
Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.
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.
Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.
To assemble:
Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or morof the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!