Make Ragda--
Soak dried white peas overnight in water. In the morning, drain the water and transfer the soaked peas to pressure cooker, add baking soda, salt and haldi powder and water for 2 whistles on high heat. Then lower the heat to medium-low and cook for 4 to 5 minutes more.
Once the pressure releases, open the cooker and mash some of the peas with a potato masher. Add cornflower liquids and cook 2 minutes. Now switch off the gas. Our ragda is ready.
To Make Patties--Boil a potato, peel and grated, now add ginger -garlic paste.
Now add chopped coriander leaves, salt, peanut power and cornflower. Mix well properly.
Mix everything well to form a smooth dough. Make medium potato balls of the dough and spread all side in your hand, Add paneer in the center. Gradually press the hand on all sides, then dip in maida liquid and put the bread crumbs all over sides.
Heat oil on a tava. Keep the potato patties on the hot oil in the tava for frying.When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side.Turn over again to make the second side crisp and golden brown.Fry all the patties till they are done.j
To Serve Ragda Patties-
To serve Ragda Patties place patties on a plate and then top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, coriander leaves, jeera powder, red chilli powder, black salt, curdand chaat masala. Garnish with sev and then sprinkle chaat masala.
Our ragra patties is ready. Serve hot.
