Get The Recipe
Rinse and soak dried white chickpeas in water for 8 to 9 hours or overnight. Drain and add in an Instant Pot along with turmeric powder, red chili powder, salt and oil. To know more, swipe up!
Place a trivet in the pot, ensuring that the top part is much above the layer of water covering the white peas. Add a pan with medium to large potatoes on the trivet.
Seal with the lid with the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes.
Open the lid and check the potatoes with a fork or knife. The fork should pass easily through the potatoes.
Check if the dried peas are tender and softened. To know more, swipe up!
Press the sauté switch and set the time to 10 or 12 minutes. Mash some of the cooked peas with a masher. This helps to thicken the ragda.
Simmer for 10 to 12 minutes or till the consistency thickens. To know more, swipe up!
Peel and mash potatoes in a bowl. Add red chili powder, breadcrumbs and salt.
Mix well. Check the salt and add more, if needed.
Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.
Heat oil or ghee on a tawa. Add the potato patties and begin to pan-fry.
Pan fry the potato patties till evenly crisp and golden from both the sides.
Place the pan-fried patties on kitchen paper towel or in a mesh strainer.
To assemble ragda patties, add a portion of ragda in a serving bowl. Place potato patties on it.
Top with beaten curd, green chutney, dry red chili chutney and tamarind chutney.
Top with finely chopped onions and finely chopped tomatoes (optional).
Sprinkle some roasted cumin powder, chaat masala powder and black salt. To know more, swipe up!
Garnish with sev, fresh pomegranate pearls and mint sprig. Serve ragda patties immediately. For more recipes, visit vegrecipesofindia.com
Get The Recipe