Ragda Patties - Potato Cutlets in Yellow Peas Masala

Veggies - Wash, peel and cube 2 medium Potatoes and a Carrot. Boil the veggies and mash them together. Add a tsp of Grated Ginger, 2 minced Green Chili and 2 tbsp of chopped Coriander Leaves to the mashed mixture. Add 3 tbsp of Soaked Poha, a pinch of Turmeric Powder, a tsp of Amchur, a tsp of Red Chilli powder, a tsp of Cumin Powder, Salt to taste and mash well to form a smooth consistent mixture.

Tikkies - Make Lemon-sized balls and flatten them out in the form of tikkies. Shallow-fry them in a pan until golden brown. Keep aside.

Peas - Pick and wash 1½ cups of whole dried Yellow Peas. Soak for 6 hours in water. Drain the peas and add 2-3 cups of Water, Salt to taste, a pinch of Turmeric Powder and pressure cook for 1-3 whistles or until they are well-done. Keep aside until cool.

Ragda - In a saucepan, heat 1 tbsp Oil. Add finely sliced small Onion and ½ tsp of Turmeric Powder. When the onions are translucent, add finely chopped small Tomato and saute for few minutes. Add Salt, 2 tsp of Chaat Masala, pinch of Jaggery and 1 tsp Red Chili Powder. When done, remove from heat and cool for a while. After cooling, blend into a smooth puree. Return the mixture to the heat, add the cooked peas and mix gently. Cook until it starts simmering. If the ragda is too thin, mash some of it and simmer for few more minutes. Reduce the heat to low and simmer for 3 minutes. Remove from heat.

Serve - Place 2-3 tikkies in a plate and top it with 2 ladles of ragda. Garnish with some chopped Onions, Tomatoes, 1 tsp of Lemon Juice, a tsp of Coriander Chutney, a tsp of Tamarind Chutney, a tsp of Sev and chopped Coriander Leaves.