This recipe is made when we have some guest coming home at snack time or when we want to eat light or when we have a late dinner out but don’t want to go hungry. Most of the time the chutneys are there in the fridge so don’t have to do much. Plus we make the patties extra as they taste yum the next day for breakfast. These patties are used by hubby in his inventive breakfast! He will put it in a sandwich, eat it with ketchup and with his favorite Indori sev.



2 cups dried peas soaked overnight
1 medium onion chopped
1 tomato chopped
2 whole red chilies
2 tsp chilli powder [reduce according to taste]
1 tsp turmeric powder
1 and 1/2 tbsp dhana jeeru powder
3 tbsp oil
4 large boiled potatoes
2 green chilies
half a lemon
Coriander for garnish


For the patties:
Mash the boiled potatoes, add the green chilies, pinch of turmeric, coriander, salt and lemon.Mix them all and make them into flat round patties and shallow fry in a pan with 1 tbsp of oil.

For the ragda:
In a pressure cooker, take 2 tbsp of oil and add the whole chilies, onions, tomatoes cook till the oil separates. Add red chili powder, turmeric, dhanna jeera ,soaked dried peas, and about 4 cups of water, salt and close the lid of the pressure cooker.Cook till 4 whistles and let the cooker cool down. After opening the cooker make sure you mix all the ingredients well and taste. Add anything if required.

Serve with chopped onions, nylon sev, coriander, garlic chutney. kajur amli chutney and green chutney.The above chutneys can be added or removed according to preference and what is in your refrigerator.

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