Ragda patties

Potato patties ingredients:

■ 3-4 floury potatoes, boiled and mashed

■ 1 tbsp finely chopped coriander

■ 1 tsp ginger paste

■ 3-4 green chillies, ground to a paste

■ 1 tsp red chilli powder or to taste

■ salt to taste

■ 1 tsp dried pomegranate seed powder (anardana powder)

■ 1 tsp dried mango powder (amchoor powder)

■ 3 tbsp rice flour

■ 3-4 tbsp cornflour for coating

■ vegetable oil for frying

Ragda ingredients:

■ 2 cups dried peas

■ 1 tbsp vegetable oil

■ a large pinch of asafoetida

■ ½ tsp mustard seeds

■ 1 finely chopped onion

■ salt to taste

■ ¼ tsp turmeric

■ 1 tbsp coriander-cumin powder (dhania-jeera powder)

■ 1 tsp chilli powder or to taste

■ 1 tsp garam masala

■ 2 tbsp finely chopped coriander

■ salt to taste

Garnishes:

■ 1 finely chopped onion

■ several finely chopped green chillies

■ handful of finely chopped coriander

■ handful of fine sev (gram noodles)

■ coriander-mint chutney

■ tamarind date chutney

Method:

n First, soak the dried peas in lukewarm water for six to eight hours or overnight. Then pressure cook them for a speedier result. Once they are tender and can be squashed easily between your fingers, they are ready for the next stage.

n In a heavy-based saucepan, heat the vegetable oil and add the mustard seeds once the oil is hot. When they begin to pop, add the asafoetida and let it sizzle for 10 seconds before adding the finely chopped onion. Sauté until the onion becomes translucent, then add the cooked dried peas along with the spices. Stir to mix evenly and let it simmer for five minutes. The ragda is ready.

n Meanwhile, make the patties by combining the mashed potatoes with the chopped coriander, ginger, chilli pastes, red chilli powder, salt, pomegranate seed powder, mango powder and rice flour.

n Taste to check seasoning before making round patties.

n Heat some vegetable oil in a frying pan to shallow fry the potato patties. Once the oil is hot enough, dip the potato patties in the cornflour to coat them. This will help them get a crispy coating once shallow fried. Carefully place each patti into the frying pan and shallow fry until golden and crispy on both sides.

n When ready to serve, place the patties into your serving dish. Then spoon over some of the ragda and then garnish with the finely chopped onion, green chillies, finely chopped coriander, fine sev and the chutneys. Serve hot immediately.