For the patties:

For the Ragda:

To serve:

  • Red onions 100.0 g
  • Tomatoes 200.0 g
  • 50g Crispy Gram Flour Vermicelli (Nylon Sev)
  • 100 Ml Tamarind Chutney
  • 100 Ml Coriander & Mint Chutney



  1. 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
  2. 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.
  3. 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.