Ingredients
For the patties:
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Potatoes 1.3 kg
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Cornflour 90 g
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Coriander 30 g
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Salt 1 g
For the Ragda:
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450g White peas
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Onions 400 g
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Mustard seeds 5 g
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Vegetable oil 100 ml
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Asafoetida 2 g
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Green Chillies 5 g
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Garam masala 5 g
To serve:
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Red onions 100 g
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Tomatoes 200 g
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50g Crispy Gram Flour Vermicelli (Nylon Sev)
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Vegetable oil 100 ml
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100 ml Tamarind Chutney
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100 ml Coriander & Mint Chutney
Preparation
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For the patties:
- Peel and dice the potatoes then place into a pan and cover with water.
- Bring to the boil and cook for 10-12 minutes until just cooked.
- Drain the potatoes well then place into a bowl and lightly crush then allow to cool.
- Add the KNORR Ginger Puree, salt, chopped coriander and cornflour then mix together until it forms a “dough”.
- Form the mix into cakes then chill for 1 hour
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For the Ragda:
- Place the white peas into a pan and cover with water. Bring to the boil then reduce the heat and cook until just soft. Top up the water if needed.
- Peel and diced the onion.
- Heat the oil then add the mustard seeds and allow to crackle.
- Add the onions then reduce the heat and cook for 10-12 minutes or until lightly golden.
- Dice the chilli and add to the onions along with the KNORR Ginger Puree, asafoetida and KNORR Pataks Balti paste.
- Cookfor 2 minutes then add the white peas and half of the cooking water.
- Add the garam masala and salt then cook until the peas start to completely soften and turn slightly mushy.
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To serve:
- Heat the oil then shallow fry the potato patties.
- Remove and drain any excess oil then place onto a serving dish.
- Spoon over the white peas then garnish with the red onion, tomato, coriander,nylon sevand chutneys.
