Potato patties with spiced yellow peas (Ragda patties) from Rasika: Flavors of India (page 76) by Ashok Bajaj and Vikram Sunderam and David Hagedorn

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Accompaniments: Mint-cilantro chutney; Tamarind-date chutney

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Notes about this recipe

  • nutrica6 on July 09, 2024

    I like the flavor combinations in this dish. It's a lot of moving parts, so I definitely recommend boiling the potatoes and cooking the peas ahead of time. The peas were strange, definitely not cooked enough. I'm wondering if the cooking liquid wasn't enough, would add more next time. I served it with naan, which was perfect. The potato patties worked well, make sure the pan is hot enough for them to not fall apart.

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