Ragada Patties

The first time I had ragada was in a small restaurant in a mall. I liked it so much that I generously offered my husband the pattice that was served with it. He loves potatoes and I did not mind sharing it to him for the ragada was a fulfilling meal by itself. That was many years ago and I would opt for this from the menu wherever there was a chaat option.
I realised it was not very difficult to make them when I watched some cookery show and tried at home. Quickly I was altering and playing with the ingredients to suit my taste and mood. Potatoes are such vegetable that even plain shallow fried ones taste good. The filling inside the patties and the ragada takes it to another level.

When I checked these were listed even as breakfast recipes, which I am not sure about, But they are sure a meal that can be very satisfying. I have sometimes filled with cheese,  shredded and boiled vegetables and even left over upma. However, today's recipe is with a simple pattice with a sprout bean filling and the ragada.

Ingredients:
For Patties: (4 large patties)
2 large potatoes
2 tablespoons sprouted green gram
1 green chilli chopped very fine
A pinch of dry mango powder
Salt to taste
1/4 cup bread crumbs
Oil for shallow frying

For the Ragada:
1/2 cup dried white peas
2 toamtoes
2 red onions
1 tablespoon thick tamarind pulp
1 tablespoon oil
1 teaspoon green chilli paste
1/2 teaspoon ginger paste
1 teaspoon roasted cumin powder
Salt to taste
For tempering:

1 teaspoon oil
1 teaspoon cumin seeds
2 sprigs fresh curry leaves

For serving:
Khajoor imli ki chutney
Mint chutney
1 onion chopped
Lemon rinds

Method:
Patties:
Boil the potatoes and peel the skin. Mash them well free of lumps.
Add the salt and the dry mango powder. Mix well.
Cook this in a non stick pan on very low heat until quite dry.
Remove from the pan and transfer to a flat dish. Allow to cool.
In the pan toss the green gram sprouts, green chillis and some salt.
Pinch out four large balls of the mashed potato.
Pat one portion flat in your palm and shape in a shallow cup. Place some of the filling inside and roll to cover the filling well.
Flatten this in a thick disc.

Repeat the process with the  other three portions of the potato.
Press them lightly in the bread crumbs.
Heat a flat non stick pan. Place the patties well apart and fry in little oil until both sides have browned well.
Remove from the pan and place them on kitchen tissues to remove excess oil.

For the ragada:
Soak the yellow peas overnight. Wash in few changes of water and pressure cook until they are soft.
Chop the onions very fine.
Puree the tomatoes and add the tamarind pulp to it.
Heat the oil in a pan.
Add the onions and sauté them until translucent. Add the chilli paste and ginger paste and cook till they blend.

Pour the tomato puree and tamarind pulp. Add some water and cook until the raw taste subsides.
Add to the cooking liquid the peas, salt and cumin powder.
Cook until the gravy thickens slightly. It is usually on a rare gravy.
Remove from the stove.
Temper with cumin seeds crackled in oil and the curry leaves.

To serve:
Place the patties in a serving plate. Pour the ragada over it to almost immerse the pattice.
Top with the khajur imli chutney and the mint chutney (recipe below) and if you have on hand some sev.

Green chutney:
Take a fist full of mint leaves and equal quantity of fresh coriander leaves in the jar of a mixer.
Add juice of 1 Indian lime, salt and 2 green chillis.
Blend well adding some water to a thick chutney.
The very popular My Legume Love Affair, a brainchild of Susan The Well Seasoned Cook is now being hosted in Lisa's Kitchen and the current Edition 56 is also hosted by Lisa. I am sending this dish for the same.