Ragda Patties

No. of servings: 5Preparation Time: 30 minsIngredients for Ragda:2 cups Yellow peas dried (Vatana)2 tbsp Oil½ tsp Mustard seeds½ tsp Cumin seeds1 tsp Garam Masala¼ tsp Turmeric powder1 tsp Red chilly powder3 tsp Ginger chilly paste2 tbsp Lemon juice3 tbsp Grated jaggery6 cups Water or as per required consistencyA pinch of AsafoetidaSalt to tasteMethod for Ragda:Soak the peas overnight.Drain, add fresh water and pressure cook until 3 whistlesIn a pan, heat oil and add mustard seeds and let it splutterAdd cumin seeds & add asafoetidaAdd in all the ingredients for ragda with 1 cup of water and mix well mashing the peas slightly so that the gravy thickens.Simmer for 10 mins and keep asideIngredients for Patties:7 big Potato2 tbsp corn flour1 tsp Aamchur i.e. Dry Mango Powder (or can substitute with juice of half lemon)1 tbsp Ginger chilly paste1 tbsp Garam masala½ cup Coriander ½ cup Mint leaves (finely chopped)Salt as per tasteMethod for Patties:Boil, peel & mash potatoesAdd all the ingredients for patties and mix well.With the help of greased hands form 12-14 round flat 1/2" thick 2" round patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown. Keep aside.Ingredients for garnishing: Sweet Chutney / Tamarind ChutneyGreen Chutney / Mint ChutneyGarlic Chutney1 Onion chopped1 cup Nylon SevFew strands of Coriander Leaves choppedFinal Steps:Place 2 warmed patties in an individual bowl and pour some hot ragda over it so that patties are covered completlyTop with all chutneys. Sprinkle some sev & onions on top.Garnish with Coriander leavesServe immediately