Potato Patties with Yellow pea stew

Colloquially called 'Ragda patties', this dish is a popular Indian fast food or snack commonly found in Mumbai. It is usually found for sale with roadside vendors or stalls. This dish is cooked in two parts -ragda, a yellow pea stew or soup and patties - a 'pancake-like' potato cake. (The word originally refers to 'patties' heaped around a large griddle- ready to be fried before serving). Ragda is prepared by soaking dried yellow peas overnight in water to make them soft, and so easier to cook. After about 8 hours of soaking the old water is discarded. Fresh water is added and the peas are pressure cooked until the peas are soft to touch. The peas are then mixed with mashed potatoes, formed into patties and pan-fried.
Two or three of these patties are covered with the stew-like ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney and sweet sauce. The yellow peas are easily found in Indian stores, however, they can easily be substituted by chickpeas or green peas, which are more readily available in the US.


For the patties:
3 Potatoes
1/2 tbsp cilantro finely chopped
1/2 tbsp garam masala or curry powder
1/4 tbsp ground cumin
1/4 tsp turmeric
1/4 cup bread crumbs

For the yellow pea stew:
1/2 tbsp Ginger/Garlic Paste
Dried yellow peas or canned chickpeas
2-3 tbsp canola oil
1 large Onion, finely chopped
2-3 green chillis
1/2 tbsp Garam Masala or curry powder
1/4 tbsp Turmeric powder
1/2 tbsp cumin powder
1/2 tblsp Red chili powder
Handful of chopped fresh cilantro
A few tsps of French fried onions

Boil & peel potatoes, and in a bowl, mash them well. Add ginger/garlic paste, cumin powder, coriander powder, turmeric powder and salt. Mix and knead well into a dough.
Now, add the bread crumbs and knead well. Divide the dough into balls and flatten each ball on top to make a patty. Heat oil in a large pan,and shallow fry the prepared patties in very little oil(just a few tbsps) till golden brown and crispy on both sides. Place the patties on a knapkin to drain excess oil.
For the pea stew, wash and soak yellow peas for about 6 - 8 hours (if using dried yellow peas) and cook the peas in a pressure cooker till soft. (If using canned chickpeas, then omit this step)
Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder, salt and fry for 30 seconds. Add the cooked peas, or canned chickpeas, enough water and mix well. Cover and cook on medium heat for 3-4 minutes.

To Serve:
Arrange two potato cakes-patties on a serving plate, and pour the stew onto the patties. Sprinkle with chopped raw onions, french fried onions and chopped cilantro leaves. Serve hot.

Author's Note:
Traditionally, some sev - a fried chickpea flour snack, is sprinkled on top as well, to add some crunch. However, french - fried onions are a good substitute and more easily available.

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