Mumbai Style Ragda Pattice Recipe

Mash the boiled potatoes in a bowl and mix them with salt, turmeric powder, chaat masala, crushed green chili and ginger, and chopped coriander leaves.

Take a small portion of the mixture in your hand and shape it into a cutlet or patty.

Heat oil in a pan and fry the patties until they are golden brown on both sides.

Soak the white peas overnight and cook them in a pressure cooker with water, salt, and turmeric powder until you get one whistle.

Heat oil in a pan and add cumin seeds, crushed ginger, garlic, and green chili. Sauté lightly.

Add coriander powder, Kashmiri red chili powder, and the cooked peas to the pan. Mix well.

Grate the boiled potato and add it to the mixture. Cover and cook for 5-6 minutes.

Mix in chaat masala, garam masala, and chopped coriander leaves. Stir well and cook for another minute.

Place the fried patties on a serving dish.

Pour the prepared ragda over the patties and garnish with additional chopped coriander if desired.