Ragda Pattice

Ingredients

For ragda:

½ cup White chana
1 ½ cup Water
1 ½ tablespoons Oil
¼ teaspoon Mustard seeds
¼ teaspoon Turmeric powder
Salt to taste
1 teaspoon Red chili powder
½ to 1 teaspoon Lemon juice
For potato pattice:

2 small or 1 cup Potato boiled, peeled and mashed
1 Green chili chopped finely
Salt to taste
1 ½ teaspoons Lemon juice
2 tablespoons Oil for shallow frying the patties
For assembling ragda pattice:

½ cup Green coriander chutney
½ cup Tamarind date chutney
½ cup Onion chopped finely
½ cup Thin sev
Instructions

Preparation:

Wash the chana and Soak in enough water for at least 8 hours or overnight.
Boil the potatoes in cooker and keep it aside to cool.
Also make both chutneys (coriander chutney and tamarind date chutney) and keep in the refrigerator to save time. Or you can make a day before as well.
Making ragda recipe:

After 8 hours of soaking, chana will increase in size. Discard the soaking water.
Add chana to the pressure cooker, add 1 ½ cups of water. Cover with lid, put the weight on. Cook for 6-7 whistles on medium heat. Let the pressure go down by itself then open the lid.

Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
Add turmeric powder.
Immediately add boiled chana, If needed add more water to make gravy consistency.
Let it come to a boil.
Add salt and red chili powder. Mix well. Squeeze the lemon juice.

Simmer for 2-3 minutes. Keep it aside covered.
Making patties:

Now boiled potatoes are cooled to touch, peel the skin, Mash the potatoes. take into a bowl.
Add rest of the pattice ingredients
Mix well and it will come together like a dough.
Divide the mixture into 6 equal portions and shape into a patty.
Heat the oil for shallow frying in a pan on medium heat. Once hot place the patties and fry from one side.
Once it is crispy and golden brown from the bottom, flip and cook the other side as well.
Once golden brown from both the sides, remove it to a paper towel lined plate. Fry rest of the patties.
Making the ragda pattice recipe:

Gather all the ingredients and keep handy on the counter or table. You will need coriander chutney, tamarind date chutney, chopped onions, sev, patties and ragda. Make sure to re-heat the ragda to the warm.
Now pour the ragda into a plate.
Arrange patties on the ragda.
Drizzle about 2 tablespoons of green chutney followed by 2 tablespoons of tamarind date chutney.
Sprinkle chopped onions.
Then lastly sprinkle the sev.
Serve the ragda pattice right away.