Ingredients:
For the Ragda Curry:
2 cups white peas (soaked in water overnight)
3 large tomatoes
1 green chilli
1 inch ginger
7 to 9 cashew
3 tbp coriander
1 tbsp jeera
3 cloves
½ tsp hing
1 tsp kashrimir chilli powder
½ tsp haldi
2 tsp chaat masala
2 tbsp imli water (soak small marble-sized tamarind in water and squeeze out the iml water, discarding the pulp)/1 tsp tamarind paste (optional)
Salt and sugar to taste
Crushed dry fenugreek leaves or kasoori methi
Chopped cilantro or coriander leaves for garnishing
For the Potato Patties:
4 large potatoes, boiled, peeled and mashed
1 tsp red chilli powder
1 to 1 ½ tsp chaat masala powder
3 to 4 tbsp or as needed cornflour
Salt to taste
Oil for shallow frying
For the Tamarind Chutney:
2 to 3 tablespoons of tamarind paste (depending upon how sour your tamarind paste is) or ½ cup of tamarind
10 to 12 dates, deseeded
½ cup to 1 cup jaggery (unrefined sugar)
1 teaspoon roasted cumin or jeera powder
¼ to ½ teaspoon or to taste kala namak or black salt
Coriander Chutney
Optional Toppings:
½ cup fine sev
¼ cup finely chopped cilantro
Full recipe: Ragda Patties (No onion-No garlic Recipe)