Stuffed Ragda Patties, is an all-time favourite Mumbai roadside snack.
Preparation Time: 20 minutes. Cooking Time: 40 minutes. Makes 4 plates. For the ragda 2 cups soaked safed vatana (dried white peas) ¼ tsp turmeric powder (haldi) 1 tsp chilli powder ¼ tsp asafoetida (hing) 1 tbsp finely chopped coriander (dhania) Salt to taste For the patties 2 cups boiled, peeled and mashed potatoes ½ tsp green chilli paste Salt to taste To be mixed into a stuffing ½ cup grated coconut ½ cup finely chopped coriander (dhania) 2 tsp green chilli paste ½ tsp ginger (adrak) paste 1 tbsp sugar 1 tbsp lemon juice Salt to taste Other ingredients 4 tsp oil for greasing and cooking 4 tbsp sweet chutney 8 tsp green chutney 4 tbsp sev 4 tsp finely chopped coriander (dhania) For the ragda 1. Combine the soaked safed vatana, turmeric powder, little salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for 6 whistles. 2. Allow the steam to escape, open the lid and mash it lightly with the potato masher. 3. Add the chilli powder, asafoetida, coriander and little salt, mix well and cook on a medium flame for 5 minutes, while stirring occasionally. Keep aside. For the patties 1. Combine all the ingredients in a deep bowl and mix well. 2. Divide the mixture into 8 equal portions. 3. Shape each portion into a flat round and put little of the prepared stuffing in the center. 4. Bring all the sides together, seal it completely, and flatten it lightly. 5. Grease a hot tava (griddle) using 1 tsp of oil and place 4 stuffed patties at a time, drizzle 1 tsp of oil evenly over it and cook on a medium flame till they turn brown on both the sides. 6. Repeat step 5 to cook 4 more stuffed patties. Keep aside. How to proceed 1. Place 2 stuffed patties on a serving plate. 2. Pour ¼ portion of the ragda evenly over it. 3. Put 1 tbsp of sweet chutney, 2 tsp green chutney, sprinkle 1 tbsp sev and 1 tsp coriander evenly over it. 4. Repeat steps 1 to 3 to make 3 more plates. Serve immediately.